Welcome to Views on the Road, where we're best known for cooking up adventures! I'm Stephanie, and joining me behind the camera is my sister, Cloud. Inspired by an empty plate and an open road, we're all about capturing the essence of our travels and infusing it into every dish we create.With over 800 recipes in our library, each meal reflects the diverse flavors and experiences of the places we've explored. As for our favorite? It has to be the spicy warmth of a Mexican street market. Subscribe, and see the world as we do — through the lens of delicious soul food.
Lots of love, Stephanie and Cloud

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Rotating Oven
https://a.co/d/9YCbBmM
Mixing bowl https://amzn.to/3WuI843

Ingredients
8 to 10 pounds of pork shoulder
6 guajillo chiles
3 Ancho peppers
3 chipotle peppers (dried or in adobo can)
2 pasilla peppers
3.5oz Achiote paste
2 bay leaves
1 1/2 tbsp Mexican oregano or marjoram
1 1/2 Tbsp ground cumin
3 Tbsp sea salt salt
1 tsp ginger powder
Small piece of cinnamon
20 Pimienta Gorda + All spice 3 Tbsp all spice
3 garlic cloves
2 cups of AC vinegar
1 1/2 cup of orange juice
1 1/2 cup of pineapple juice
3 Tbsp of orange pepper
1/4 cup oil
*add 6 chiles de àrbol to spice up the adobo sauce
Topping- chopped onion, cilantro, salsa, guacamole, and lime


Salsa Taquera
2 tomatoes
4 tomatillos
1/4 of an onion
3 garlic cloves
20 chiles de àrbol (adjust to taste
2 Tbsp of salt

Guacamole
3 ripe avocados
Lime juice
1/2 tsp salt


Tips❣️
This recipe freezes well for meal prep.

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