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Chile-Braised Pork Shoulder Tacos


Chile-Braised Pork Shoulder Tacos Recipe

Ingredients:
  • 4 large dried ancho chiles (about 3/4 oz.), stemmed, seeded
  • 2 large dried chiles de ├írbol 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 (click for recipe)
  • Tomatillo-Chipotle Salsa (click for recipe)
  • Pickled Onions (click for recipe)
  • Chopped fresh cilantro
Directions:
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