Chile-Braised Pork Shoulder Tacos

Name: Chile-Braised Pork Shoulder Tacos
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 21 grams large dried ancho chiles (about , stemmed, seeded; 2 bay leaves; 2 kilograms boneless pork shoulder (Boston butt); 2 larges dried chiles de árbol or japones chiles, stemmed, seeded; 24 (or more) 6 corn tortillas; 6 servings Chopped fresh cilantro; 3 larges garlic cloves, coarsely chopped; 1 teaspoons ground allspice; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 6 servings Kosher salt; 1 Tbsp fresh lime juice; 473 milliliters large onion, chopped (about; 6 servings Pickled Onions; 2 teaspoons dried oregano, preferably Mexican; 4 radishes, trimmed, thinly sliced; 6 servings Tomato-Serrano salsa; 2 Tbsps sugar; 6 servings Tomatillo-Chipotle salsa; 2 Tbsps vegetable oil; 340 grams Negro Modelo or other dark beer

Chile-Braised Pork Shoulder Tacos is a gluten free and dairy free main course. This recipe serves 6. One portion of this dish contains around 94g of protein, 22g of fat, and a total of 856 calories. This recipe covers 49% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up sugar, ground coriander, oregano, and a few other things to make it today. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert.

Instructions

Place chiles in a medium bowl.

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Chili Pepper

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Bowl

Add enough boiling water to cover, and set a small plate or bowl on chiles to keep submerged.

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Chili Pepper

Water

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Bowl

Let soak until softened, about 30 minutes.

Drain chiles, reserving 1 cup soaking liquid.

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Chili Pepper

Preheat oven to 350F.

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Oven

Place chiles, sugar, lime juice, and 1/4 cup reserved soaking liquid in a blender. Pure chile mixture, adding more soaking liquid as needed to form a smooth paste. Season pork shoulder generously with salt and spread paste over pork. DO AHEAD: Can be rubbed 1-2 days ahead. Cover and chill.

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Pork Shoulder

Lime Juice

Chili Pepper

Spread

Sugar

Pork

Salt

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Blender

Let come to room temperature before continuing.

Heat oil in a large heavy pot over medium heat.

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Cooking Oil

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Pot

Add onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until onion is soft, about 8 minutes.

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Bay Leaves

Coriander

Allspice

Oregano

Garlic

Cumin

Onion

Add beer; bring to a boil.

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Beer

Add pork to pot; cover and transfer to oven.

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Pork

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Oven

Pot

Braise pork, basting occasionally with pan juices, until very tender, about 2 1/2 hours. DO AHEAD: Can be made 2 days ahead.

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Pork

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Frying Pan

Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Transfer pork to a large platter.

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Pork

Let cool slightly.

Pour pan juice mixture over pork; cover and keep warm. (Alternatively, shred the pork with 2 forks and pour pan juice mixture over pork.)

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Juice

Pork

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Frying Pan

Meanwhile, working in batches, cook tortillas in a large heavy skillet over low heat until toasted, about 1 minute per side.

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Tortilla

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Frying Pan

Transfer to a large sheet of foil; wrap to keep warm.

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Wrap

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Aluminum Foil

Serve pork with tortillas, radishes, both salsas, pickled onions, and chopped cilantro, encouraging guests to fill and garnish tacos as desired.

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Pickled Onion

Tortilla

Cilantro

Radish

Pork

Equipment

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Segura Viudas Reserva Heredad Cava Brut. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 25 dollars per bottle.