Chile-Braised Pork Shoulder Tacos

Name: Chile-Braised Pork Shoulder Tacos
Prep time: 4 h
Cook time: 4 h
Total time: 4 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; 2 teaspoons dried oregano, preferably Mexican; 4 radishes, trimmed, thinly sliced; 2 Tbsps sugar; 2 Tbsps vegetable oil; 340 grams Negro Modelo or other dark beer

Chile-Braised Pork Shoulder Tacos might be just the Mexican recipe you are searching for. One portion of this dish contains about 93g of protein, 21g of fat, and a total of 810 calories. This recipe serves 6. From preparation to the plate, this recipe takes about 4 hours. Head to the store and pick up ground cumin, cilantro, pork shoulder, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios 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 350°F.

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Oven

Place chiles, sugar, lime juice, and 1/4 cup reserved soaking liquid in a blender. Purée 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.

Ingredients you will need

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

Ingredients

Servings:

21grams

large dried ancho chiles (about , stemmed, seeded 2

bay leaves 2kilograms

boneless pork shoulder (Boston butt)2larges

dried chiles de árbol or japones chiles, stemmed, seeded 24

(or more) 6" corn tortillas 6servings

Chopped fresh cilantro 3larges

garlic cloves, coarsely chopped 1teaspoons

ground allspice 2teaspoons

ground coriander 2teaspoons

ground cumin 6servings

Kosher salt 1Tbsp

fresh lime juice 473milliliters

large onion, chopped (about 2teaspoons

dried oregano, preferably Mexican 4

radishes, trimmed, thinly sliced 2Tbsps

sugar 2Tbsps

vegetable oil 340grams

Negro Modelo or other dark beer

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. 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. One wine you could try is Avinyo Cava Reserva. It has 4.8 out of 5 stars and a bottle costs about 17 dollars.