Braised Pork Tacos Recipe - Cooking Index
|2||Dried chipotle chiles|
|3 tablespoons||45ml||Extra-virgin olive oil|
|1||Bone-in pork shoulder - (3 to 5 lbs)|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
|2||Onions - chopped|
|1||Red bell pepper - seeded, chopped|
|4||Garlic cloves - chopped|
|1 tablespoon||15ml||Ground cumin|
|1||Whole tomatoes - (28 oz) - drained, and|
|1||Orange - halved|
|1||Lime - halved|
|24||Corn Tortillas - (see recipe)|
|Avocado - sliced thin,|
|Radishes - sliced thin,|
|Tomatillo Salsa Verde - (see recipe)|
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.
This recipe yields about 24 tacos.
FOOD 911 with Tyler Florence - (Show # FO-1E18) - from the TV FOOD NETWORK
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