¼ dried guajillo chilli
small handful fresh coriander, chopped
small handful chopped fresh coriander
1 tsp garlic granules
1 onion, chopped
1 red pepper, deseeded and chopped
1 red onion, thinly sliced
2 large vine tomatoes
4 vine tomatoes, quartered
400g tin chopped tomatoes
1 tbsp balsamic vinegar
salt and black pepper
50–75g/1¾–2⅔oz soft brown sugar (depending on how sweet you want it)
1 tbsp soft brown sugar
2 tsp caster sugar
100²µ/3½´Ç³ú chipotle in adobo (see recipe tips, below)
generous pinch dried oregano
3 tbsp red wine vinegar
2 tsp all-purpose seasoning
sunflower oil, for frying (optional)
4 tbsp vegetable oil
10 nixtamalized corn tortillas (about 15cm/6in in diameter)
1kg/2lb 4oz pork shoulder, deboned, skin removed and cut into 5cm/2in chunks, keeping plenty of fat