It has been a while since I made a Mexican dinner. The reason being, I was having trouble finding masa harina flour in my local grocery stores. Remembered to pick up a bag when I was in Victoria earlier this week. Homemade corn tortillas are so much better than those found in the grocery store.
A pork shoulder was rubbed with lots of fresh garlic, salt, pepper and dried chipotle pepper and placed in a cast iron dutch oven, covered and slow roasted for about 3 hours until fall apart tender.
Earlier in the day I put a pot of pinto beans on to simmer. They were suppose to be served as a side. But instead, they will be used in tonight’s dinner. A seven layer dip.
Topped with homemade roasted tomato salsa, fresh lime and cilantro.