Gorditas de Guisado

Place the Pork shoulder in a large pot with 1000g Water, 50g of the White onion (roughly chopped), 10g of the Garlic cloves, and 5g of the Salt. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until the Pork shoulder is very tender.

While the pork cooks, lightly toast the Guajillo chiles and Ancho chiles on a dry comal or skillet over medium heat for 30 seconds per side, being careful not to burn them. Transfer the toasted Guajillo chiles and Ancho chiles to a bowl and cover with hot water. Let them rehydrate for 20 minutes.

Drain the rehydrated Guajillo chiles and Ancho chiles. In a blender, combine the drained chiles, Roma tomatoes, remaining 10g Garlic cloves, remaining 100g White onion (roughly chopped), Cumin seeds, Mexican oregano, and 5g of the Salt. Add 200g of the pork cooking liquid and blend until very smooth.