3 pounds pork shoulder loin, cut into 1/4-inch pieces
1 teaspoon freshly ground black pepper
2 tablespoons ground cumin
2 tablespoons California chile powder
2 tablespoons New Mexico chile powder
1 tablespoon cayenne pepper
1 teaspoon garlic powder
5 whole cloves
2 bay leaves
2 cups soybean oil
8 to 12 white soft corn tortillas
Diced white onion, for serving
Chopped cilantro leaves, for serving
Limes, for serving
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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