Chile-Braised Pork Shoulder Tacos

Chile-Braised Pork Shoulder Tacos
Photo by Christopher Baker

Ingredients

  • 2 tablespoons sugar
  • Tomatillo-Chipotle salsa
  • 2 bay leaves
  • fresh cilantro
  • 2 teaspoons ground cumin
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground coriander
  • + 14 more ingredients
    • ½ teaspoon ground allspice
    • 2 large dried chiles de rbol or japones chiles
    • 2 teaspoons dried oregano, preferably Mexican
    • 1 large onion
    • 1 5-pound boneless pork shoulder (Boston butt) kosher salt
    • 3 large garlic cloves
    • Pickled onions
    • Kosher salt
    • 4 radishes
    • 1 12-ounce bottle Negro Modelo or other dark beer
    • 4 large dried ancho chiles
    • Tomato-serrano salsa
    • 24 (or more) 6" corn tortillas 4 radishes, trimmed, thinly sliced
    • 1 tablespoon fresh lime juice

Place chiles in a medium bowl. Add enough boiling water to cover, and set a small plate or bowl on chiles to keep submerged. Let soak until softened, about 30 minutes. Drain chiles, reserving 1 cup soaking liquid. Preheat oven to 350°F. Place chiles, sugar, lime juice, and 1/4 cup reserved soaki...

View full recipe at Epicurious

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