Chile Braised Pork Shoulder Tacos Recipes

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BRAISED PORK TACOS



Braised Pork Tacos image

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield about 24 tacos

Number Of Ingredients 29

2 ancho chiles
2 dried chipotle chiles
3 tablespoons extra-virgin olive oil
1 (3 to 5 pound) bone-in pork shoulder
Salt and pepper
2 onions, chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, chopped
1 tablespoon ground cumin
4 sprigs thyme
1 bay leaf
1 (28-ounce) can whole tomatoes, drained and hand crushed
1 orange, halved
1 lime, halved
Corn tortillas, recipe follows
Avocado, sliced thin, for garnish
Radishes, sliced thin, for garnish
Tomatillo Salsa Verde, for garnish, recipe follows
4 cups masa harina
1 teaspoon salt
2 cups warm water
2 teaspoons honey
1 pound tomatillos, husked and rinsed
1 jalapeno, stemmed
1 small Spanish onion, quartered
3 garlic cloves
1 tablespoon kosher salt
1/2 bunch fresh cilantro leaves, coarsely chopped
1 lime, juiced

Steps:

  • Put the chiles into a small bowl and cover with hot water; set aside. In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil. Generously season the pork with salt and pepper. Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside. Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan. Stem and seed the soaked chiles reserving the soaking liquid; hand tear them into the pot. Return the meat to the pan along with any accumulated juices. Top the meat with the tomatoes. Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid. Squeeze the orange and lime juices into the pot and add the rinds. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender. Remove the meat to a platter and cover to keep warm. Strain the braising liquid and reserve.
  • Shred the pork. Add some of the reserved braising liquid if the meat is dry. Take a tortilla and place about 2 tablespoons of the mixture on top. Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve.
  • Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water.
  • Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough.
  • Yield: 20 (6-inch) tortillas
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt.
  • Yield: 2 cups

BRAISED PORK TACOS



Braised Pork Tacos image

Provided by Rachael Ray : Food Network

Time 4h45m

Yield 4 servings

Number Of Ingredients 21

1 (4 to 5 pound) boneless pork shoulder
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
2 onions, cut into wedges, root end attached
4 large cloves garlic, crushed
1 1/2 teaspoons chopped oregano leaves, half a palmful
2 red chiles, thinly sliced
4 bay leaves
1 (12-ounce) bottle Mexican beer
2 cups chicken stock
4 oranges, juiced about 2 cups
1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
2 limes, juiced
1 1/2 cups white wine vinegar or white balsamic vinegar
1/2 cup sugar
2 small red onions, thinly sliced
1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
1/4 head red cabbage, shredded
1 cup crumbled queso fresco or 2 cups shredded Monterey jack
16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel

Steps:

  • Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
  • Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
  • Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
  • Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
  • While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
  • To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.

CHILE-BRAISED PORK SHOULDER TACOS



Chile-Braised Pork Shoulder Tacos image

Provided by Bon Appétit Test Kitchen

Categories     Pork     Braise     High Fiber     Cinco de Mayo     Dinner     Meat     Party     Tortillas     Chile Pepper     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 21

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

Steps:

  • 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; 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.

CHILE-BRAISED PORK SHOULDER TACOS



Chile-Braised Pork Shoulder Tacos image

Recipe by the Bon Appétit Test Kitchen. May 2011 Bon Appetit. 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. Read More http://www.bonappetit.com/recipes/2011/05/chile-braised-pork-shoulder-tacos#ixzz1cBSqQieM

Provided by Queen Dana

Categories     Pork

Time 4h

Yield 8 serving(s)

Number Of Ingredients 17

4 large dried ancho chiles, stemmed, seeded (about 3/4 oz.)
2 large dried chilies, stemmed, seeded (chiles de à rbol or japones chiles)
2 tablespoons sugar
1 tablespoon fresh lime juice
1 -5 lb 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 dark beer (Negro Modelo)
24 inches corn tortillas (or more)
4 radishes, trimmed, thinly sliced

Steps:

  • 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.

Nutrition Facts : Calories 269.3, Fat 16.1, SaturatedFat 4.6, Cholesterol 40.3, Sodium 52.6, Carbohydrate 17.7, Fiber 3.4, Sugar 4.2, Protein 11.9

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Top Asked Questions

How do you cook a pork tenderloin with a tortilla?
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.
How do you serve spiced pork shoulder?
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. large dried chiles de árbol or japones chiles, stemmed, seeded
How to cook pork shoulder roast in oven?
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.
What does pork shoulder taste like?
This cut of meat is tender when prepared right; its flavor is rich and pleasant. One can season their pork shoulder differently and use it in all kinds of dishes, whether it be pasta dishes or tacos. This list is full of tasty recipes that one can make.

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