Chile-Braised Pork Shoulder Tacos
- 4 large dried ancho chiles (about 3/4 oz.), stemmed, seeded
- 2 large dried chiles de árbol or japones chiles, stemmed, seeded
- 2 Tbsp. sugar
- 1 Tbsp. fresh lime juice
- 1 5-lb. boneless pork shoulder (Boston butt)
- Kosher salt
- 2 Tbsp. vegetable oil
- 1 large onion, chopped (about 2 cups)
- 3 large garlic cloves, coarsely chopped
- 2 bay leaves
- 2 tsp. dried oregano, preferably Mexican
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1/2 tsp. ground allspice
- 1 12-oz. bottle Negro Modelo or other dark beer
- 24 (or more) 6" corn tortillas
- 4 radishes, trimmed, thinly sliced
- Tomato-Serrano Salsa
- Tomatillo-Chipotle Salsa
- Pickled Onions
- Chopped fresh cilantro
- Produce
- Ancho chiles (about 3/4 oz.), large dried (4)
- Bay leaves (2)
- Chiles de arbol or japones chiles, large dried (2)
- Cilantro, fresh (1)
- Coriander, ground (2 tsp.)
- Cumin, ground (2 tsp.)
- Onion, chopped (about 2 cups), large (1)
- Oregano, dried (2 tsp.)
- Pickled onions (1)
- Radishes (4)
- Meat
- 5-lb. boneless pork shoulder, boneless (1)
- Condiments
- Tomatillo-chipotle salsa (1)
- Tomato-serrano salsa (1)
- Cooking & Baking
- Allspice, ground (1/2 tsp.)
- Garlic cloves, large (3)
- Kosher salt (1)
- Sugar (2 Tbsp.)
- Vegetable oil (2 Tbsp.)
- Drinks
- Lime juice, fresh (1 Tbsp.)
- Beer, Wine & Liquor
- Negro modelo or other dark beer (1 12-oz. bottle)
- Other
- 24 (or more) 6" corn tortillas
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published May 1, 2011 (1 year ago).
13 people saved this recipe.
