Carnitas Taquitos

Ingredients

• ½ cup condensed milk
• 2 ounces epazote or substitute cilantro
• 1 teaspoon black pepper corns
• 1 orange, juiced and peeled
• 1 cup orange juice
• 3 garlic cloves, roughly chopped
• 1 bay leaf
• 1 jalapeño, roughly chopped
• 2 pounds pork shoulder, diced medium in size
• 1 shallot, peeled and sliced thin
• 1 serrano pepper
• 2 cloves garlic
• 2 tablespoons of oil
• 3 ounces wild mushrooms
• 2 scallions, minced small
• ¼ head iceberg lettuce
• 6-ounce can of huitlacoche
• 1 ½ cup of water
• 3 ounces mayonnaise
• 2 tablespoons sherry vinegar
• 5 whole chiles de arbol
• 4 plum tomatoes
• 10 whole tomatillos
• 3 ½ tablespoons chopped garlic
• 1 ¼ cups sliced onions
• 3 teaspoons salt
• 1 ½ tablespoons sugar
• Corn tortillas
• Shredded lettuce, for serving
• Lime wedges, for serving

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