My associate from Tijuana was busy with a client in my shop while his wife,
kid and my wife talked food. His wife is from a 'ranchito' in Michoacan,
near the Pacific coast. One dish led to another and I asked what was her
very favorite of all Mexican dishes. Unhesitating, she said " Frituras en
Salsa Roja" - so I asked for the recipe.

For four people:
1 lb of pork cut into roughly 3/4" cubes.
6 de-seeded chile guajillo or ancho (dried chile Poblano)
Pinch or two oregano
Pinch of cumin
Shake or two of pepper
Some clove
3 garlic cloves
1 onion

On the side:
Salsas
16 to 20 Corn tortillas
Refried beans
Optional: Potatoes or rice (Cubed potatoes should be added into the sauce
during last 10 minutes of cooking)

De-seed then soak your dried chiles and then mash them in a molcajete or in
a blender.

Dice onion and garlic, sauté, add pork, turn up heat, fry until some pork
chunks are caramelized, turn down heat, add seasonings and puréed chile,
bring to boil, add water to even out cooking but just enough to let the
water boil down leaving the whole as a smooth paste. Simmer for at least a
half hour to tenderize the pork.

Serve with hot tortillas and refried beans on the side. Don't forget to
offer your guests a selection of salsas
http://www.inmamaskitchen.com/Mexica...salsa_mex.html

I ended the day by searching through the pantry for all the ingredients. Had
second-thought chats with wife regarding use of cumin in a south of the
Tropic Mexican food... but, cumin has been creeping into more and more
recipes... and the finished meal proved to be among the most delicious ever.

Consider the option of a side of rice or adding some potatoes into the mix.
I used potatoes last night. Next time it will be fried red rice on the side
along with the refrieds, tortillas, salsas and the Frituras en Salsa Roja.

Buen provecho!

Wayne