Text 5377, 96 rader
Skriven 2013-10-03 06:27:44 av Dave Drum (1:261/38)
Ärende: Chile 4167
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chile-Braised Pork Shoulder Tacos
 Categories: Latino, Chilies, Pork, Herbs, Beer
      Yield: 6 Servings

      4 lg Dried ancho chilies; stemmed
           - seeded
      2 lg Dried chilies de árbol or
           - japones; stemmed, seeded
      2 tb Sugar
      1 tb Fresh lime juice
      5 lb Boneless pork shoulder
           Kosher salt
      2 tb Vegetable oil
      1 lg Onion; chopped
      3 lg Garlic cloves; coarse
           - chopped
      2    Bay leaves
      2 ts Dried oregano
      2 ts Ground coriander
      2 ts Ground cumin
    1/2 ts Ground allspice
     12 oz Bottle dark beer
     24    (or more) 6" corn tortillas
      4    Radishes; trimmed, thin
           - sliced

MMMMM--------------------------TOPPINGS-------------------------------
           Tomato-Serrano salsa
           Tomatillo-Chipotle salsa
           Pickled Onions
           Chopped fresh cilantro

  Serve this succulent spiced pork 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.

  Place chilies in a medium bowl. Add enough boiling water to
  cover, and set a small plate or bowl on chilies to keep
  submerged. Let soak until softened, about 30 minutes. Drain
  chilies, reserving 1 cup soaking liquid.

  Preheat oven to 350øF/175øC. Place chilies, 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; 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 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; 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.

  by The Bon Appétit Test Kitchen

  Bon Appétit | May 2011

  Yield: Makes 6 servings

  MM Format by Dave Drum - 05 May 2011

  Uncle Dirty Dave's Archives

MMMMM

... Well, what possible harm could one insane, mutant tentacle do?

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