Ready in 1 hour
This flavorful, aromatic easy-to-make dish is a a combination of several more complex recipes, while staying true to the unique contribution of traditional Mexican spices.
"Excellent dish! Couldn't find the annato seeds or canela, but it was great even without! The adobo chile gives a great spice to it-"- Twentyseventy
96 people want to try | 182 have favorited
Grind peppercorns, annato seeds, cloves, cumin, canela, oregano and allspice in spice grinder to fine powder.
Combine all ingredients in a heavy pot, bring to a boil then partially cover and simmer over low heat, for 45-60 minutes until all water has been absorbed and meat begins to fall apart.
Fork shred any remaining chunks of meat, increase heat and saute until meat is browned.
Serve in flour tortillas or with white rice and garnish with cilantro, cotija cheese, shredded cabbage and/or pico de gallo.
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Twentyseventy 3 years agoExcellent dish! Couldn't find the annato seeds or canela, but it was great even without! The adobo chile gives a great spice to it-
CCheryl 3 years agothese are really good, cant wait to make um again,CCheryl