1 1/2 pork shoulder, cut into strips or cubes
Salt and pepper to taste
3 garlic cloves, chopped
2 1/2 tsp ancho chile
1 tsp toasted ground cumin
3 tbsp vegetable oil
2 dozen corn tortillas
Salsa, your choice
Cilantro, chopped for serving
Season pork with salt and pepper, then add the garlic chili powder and cumin and mix well. Use your hands to massage the spices into the meat. Let marinade at least 1 hour.
Heat oil in a cast iron skillet on medium heat, then add the meat and cook until lightly browned and cooked through. Turn off heat and keep meat warm.
Heat tortillas on a ungreased pan and turn once or twice until hot and slightly puffed. Top tacos with pork, salsa, cilantro and eat immediately.