Cocktail Recipes, Spirits, and Local Bars

Chile-Braised Pork Shoulder Tacos

Chile-Braised Pork Shoulder Tacos

Serve this succulent spiced pork shoulder recipe at the table with a pair of tongs (perfect for pulling off small hunks to stuff into tortillas), or shred it in the kitchen and place on a platter.

Ingredients

  • 4 large dried ancho chiles (about 3/4 oz.), stemmed, seeded
  • 2 large dried chiles de árbol or japones chiles, stemmed, seeded
  • 1 5-lb. boneless pork shoulder (Boston butt)
  • 1 large onion, chopped (about 2 cups)
  • 3 large garlic cloves, coarsely chopped
  • 2 tsp. dried oregano, preferably Mexican
  • 1 12-oz. bottle Negro Modelo or other dark beer
  • 24 (or more) 6' corn tortillas
  • 4 radishes, trimmed, thinly sliced

Recipe Preparation

  • 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°. Place chiles, sugar, lime juice, and ¼ 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. Let come to room temperature before continuing.

  • Heat oil in a large heavy pot over medium heat. Add onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until onion is soft, about 8 minutes. Add beer; bring to a boil. Add pork to pot; cover and transfer to oven.

  • Braise pork, basting occasionally with pan juices, until very tender, about 2 ½ hours. DO AHEAD Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

  • Transfer pork to a large platter. Pour pan juice mixture over pork; cover and keep warm. (Alternatively, shred the pork with 2 forks and pour pan juice mixture over pork.)

  • Meanwhile, working in batches, cook tortillas in a large heavy skillet over low heat until toasted, about 1 minute per side. Transfer to a large sheet of foil; wrap to keep warm.

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

Recipe by The Bon Appétit Test Kitchen,Photos by Christopher Baker

Nutritional Content

One serving contains (Analysis does not include the salsa and pickled onions): Calories (kcal) 716.6 %Calories from Fat 40.1 Fat (g) 32.0 Saturated Fat (g) 9.9 Cholesterol (mg) 191.4 Carbohydrates (g) 48.7 Dietary Fiber (g) 4.0 Total Sugars (g) 4.3 Net Carbs (g) 44.6 Protein (g) 54.4 Sodium (mg) 222.7Reviews SectionHi bon appetit! well here we are 2018, and I finally made this chili braised Pork! I've had this recipe forever, and last weekend finally made it! whoever came up with this recipe, hit all the ingredients perfecto.! I'm latina, we were also partly raised in baja, my grandfather would make the best Carnitas, with homemade corn tortillas-wow what meals we use to have then, anyway he would used Ancho, wajio chili, and add it to carnitas at times-a very different flavor-your recipe reminded me of my child hood/ those were good times. thank you for this recipe! It's a keeperAnonymouscalifornia07/25/18


Watch the video: The Ultimate MEXICAN STREET FOOD TACOS Tour of Mexico City! ft. La Ruta de la Garnacha (October 2021).