Tortas de la Barda

Prepare the Pierna Adobada: Place the Pork leg in a pot with enough water to cover it. Add 3 grams of Salt and cook until tender, about 60-90 minutes. Once cooked, remove the Pork leg, let it cool slightly, and shred it.

While the Pork leg cooks, rehydrate the Guajillo chiles and Ancho chiles by removing stems and seeds, then simmering them in hot water for 10 minutes until softened. Drain the chiles.

Blend the rehydrated Guajillo chiles, Ancho chiles, Garlic cloves, White vinegar, 2 grams of Salt, Cumin powder, and Mexican oregano with 200 grams of water until smooth. Strain the adobo mixture if desired for a smoother sauce.