Saturday, February 11, 2012


       Chile-Braised Pork Shoulder Tacos

8 servings

  • PREP TIME: 1 hour
  • TOTAL TIME: 4 hours (includes braising time)


  • 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 (click for recipe)
  • Tomatillo-Chipotle Salsa (click for recipe)
  • Pickled Onions (click for recipe)
  • Chopped fresh cilantro


  • 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. 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.

    I found the most lovely online magazine during a search on pinterest.  I hope that you love it as much as I do!  Read it HERE!

May 2011

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Jalon Burton said...

WOW Girl - 8AM and I am craving tacos with my coffee, YUMM-O! And what beautiful photos of sweets! Definitely going to check that out!Tacos and sweets - the perfect AM combo. ;)
Have a great weekend.

Tatiana Doria said...

My mouth is watering!!!!

christy said...

I think I will work backwards and start with the wonderful desserts.

Renée Finberg said...

yummy yummy yummy.
i think i just gained a few.


Dumbwit Tellher said...

You've made me incredibly hungry Theresa! Thanks for sharing and hope your weekend is a good one.

x Deb

Maria Matiopoulou said...

I made tacos last weekend and they were great!
I'm going to try your recipe, too!
thanks for sharing :)
Have a great weekend!


Unknown said...

Love this recipe above, it looks delicious! THanks for sharing that online magazine. I can't wait to check it out!

Beadboard UpCountry said...

This is fabulous!!!!!!!!!!!!! Will make the tacos.........xo maryanne

Unknown said...

This recipe looks absolutely delicious!! And now that winter has decided to arrive down here in the South, I will definitely give this a try!! Love the new online mag as well!! Thanks for introducing it to me.

Unknown said...

Recipe looks so good! Can't wait to check out this new online magazine...thanks for sharing!

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