|Lean boneless pork||1 Pound, trimmed of excess fat and cut into 1 inch chunks (Butt / Shoulder)|
|Water||1 1⁄2 Cup (24 tbs)|
|Dried chilies/3 tablespoons ground chili powder||4 Large (New Mexico / California)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Dried oregano leaves||1⁄2 Teaspoon|
|Red wine vinegar||1 Tablespoon|
Place meat in a 2- to 3-quart pan over medium-high heat and add water.
Bring to a boil; reduce heat, cover, and simmer until meat is tender (about 1 hour).
Skim off excess fat.
Remove stems and seeds from chiles, break into pieces, and whirl in a blender until finely ground.
Add to pork along with garlic, salt, oregano, and vinegar.
Simmer, uncovered, stirring occasionally, until sauce thickens (about 35 minutes).
Meanwhile, wrap tortillas in foil and heat in a 350° oven until hot or wrap in plastic wrap and microwave on HIGH (100%) for 30 to 45 seconds.
To serve, spoon pork filling down center of each tortilla and add garnishes as desired.
Lap ends of tortilla over filling and fold sides to center, or simply roll up.