Braised Pork Tacos

Name: Braised Pork Tacos
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 24
Cuisine: Mexican
Ingredients: 2 ancho chiles; 24 servings Avocado, sliced thin, for garnish; 1 bay leaf; 1 kilograms bone-in pork shoulder; 794 grams whole tomatoes, drained and hand crushed; 2 dried chipotle chiles; 1 bunches fresh cilantro leaves, coarsely chopped; 4 cloves garlic, chopped; 3 garlic cloves; 1 Tbsp ground cumin; 2 teaspoons honey; 1 jalapeno, stemmed; 1 lime, juiced; 1 Tbsp kosher salt; 1 lime, halved; 946 milliliters masa harina; 3 Tbsps extra-virgin olive oil; 1 small Spanish onion, quartered; 2 onions, chopped; 1 orange, halved; 24 servings Radishes, sliced thin, for garnish; 1 red bell pepper, seeded and chopped; 1 teaspoon salt; 24 servings Salt and pepper; 4 sprigs thyme; 454 grams tomatillos, husked and rinsed; 473 milliliters warm water

Braised Pork Tacos is a gluten free and dairy free main course. One serving contains 348 calories, 12g of protein, and 20g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 24. This recipe is typical of Mexican cuisine. Head to the store and pick up tomatillos, avocado, bay leaf, and a few other things to make it today. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. If you like this recipe, you might also like recipes such as Braised Pork Tacos, Braised Korean Pork Tacos, and Chipotle Braised Pork Tacos.

Instructions

Put the chiles into a small bowl and cover with hot water; set aside. In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil. Generously season the pork with salt and pepper. Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside.

Ingredients you will need

Salt And Pepper

Olive Oil

Chili Pepper

Water

Meat

Pork

Equipment you will use

Bowl

Frying Pan

Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan. Stem and seed the soaked chiles reserving the soaking liquid; hand tear them into the pot. Return the meat to the pan along with any accumulated juices. Top the meat with the tomatoes.

Ingredients you will need

Bay Leaves

Tomato

Chili Pepper

Garlic

Pepper

Cumin

Onion

Thyme

Meat

Equipment you will use

Frying Pan

Pot

Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid. Squeeze the orange and lime juices into the pot and add the rinds. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender.

Ingredients you will need

Orange

Chili Pepper

Seeds

Water

Lime

Meat

Pork

Equipment you will use

Pot

Remove the meat to a platter and cover to keep warm. Strain the braising liquid and reserve.

Ingredients you will need

Meat

Shred the pork.

Ingredients you will need

Pork

Add some of the reserved braising liquid if the meat is dry. Take a tortilla and place about 2 tablespoons of the mixture on top.

Ingredients you will need

Tortilla

Meat

Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve.

Ingredients you will need

Salsa Verde

Radish

Avocado

Put the masa harina in a bowl and mix in the salt.

Ingredients you will need

Masa Harina

Salt

Equipment you will use

Bowl

Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water.

Ingredients you will need

Dough

Water

Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side.

Ingredients you will need

Tortilla

Dough

Equipment you will use

Rolling Pin

Frying Pan

Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough.

Ingredients you will need

Tortilla

Dough

Tea

Equipment you will use

Kitchen Towels

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.