Chile-Braised Pork Shoulder Tacos
The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.
Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.
Ingredients:
4 large dried ancho chiles (about 3/4 ounce), stemmed, seeded
2 large dried chiles de árbol or japones chiles, stemmed, seeded
2 tablespoons sugar
1 tablespoon fresh lime juice
1 5-pound boneless pork shoulder (Boston butt)
Kosher salt
2 tablespoons vegetable oil
1 large onion, chopped (about 2 cups)
3 large garlic cloves, coarsely chopped
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground allspice
1 12-ounce 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
Instructions:
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 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 and bring to a boil. Add pork to pot and cover and transfer to oven.
Braise pork, basting occasionally with pan juices, until very tender, about 2 1/2 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. Let cool slightly. Pour pan juice mixture over pork andcover 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 and 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.
From epicurious.com