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.
thibeaultstable.com 
i just watched my tivo'd top chef masters and got a craving…i whipped up some corn and black bean salsa…now i am off to make this yummy delight!
Yum! You had me with that gorgeous avocado!xoxo Pattie
Mmmmyummmy! These pork carnitas look fabulous!:)
I love the crust on the pork! -Tien 🙂
I always say I'm going to make my own tortillas, but then I don't. I really need to try them!