Redde Chile Porke Butte Tacos


INGREDIENTS
6 lb boneless pork butt
8 dried guajillo chiles
8 dried california chiles
3 dried pasilla chiles
3 dried ancho chiles
15 dried japones chiles
3 large heads of garlic
1 tbsp ground cumin
2 tbsp ground coriander
3 tbsp dried mexican oregano
juice of 3 oranges and 4 limes
handful of salt
2/3 cup bourbon
2 cups beef stock
4 bay leaves
pico de gallo (tomatoes, onions, serrano chiles, cilantro, salt, black pepper)
queso fresco
guacamole
shredded cabbage
limes
corn tortillas

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Remove the stems and seeds, boil some water, throw the chiles in, turn off the heat, and steep for about a half hour, stirring occasionally.

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Peel the garlic cloves.

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Oranges, limes, coriander, cumin, and oregano.

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Put the chiles, chile water, herbs, spices, garlic, citrus juices, and salt in a blender and blend the everloving fucke out of itte.

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Bourbon.

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PORK BUTTE!!!!!

Put the chile sauce, beef stock, bourbon, and bay leaves in the pot and bring to a boil.

Put the butt in, turn down to low, and cover. Braise for about six hours, until fork tender all the way through, turning the butt occasionally.

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Pico de gallo.

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Pork is done!

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Reduce the everloving fucke out of the braising liquid, salting to taste at the end.

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Shred the pork and add it back to the reduction, mixing well.

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TACO TYME!!!!!!!!!!!!111!1!1!!ELBENYTY!!11!!!

Comments

  1. Trebuchet says

    @2: Seems like it would, although you’d probably want to boil the sauce, stock, bourbon, and bay in a sauce pan first. Note: I am not a cook!

  2. Trebuchet says

    Just looking at that pork again, you can keep the tortillas! Just put it on a nice slice of soft fancy bread. Or even a bun. Maybe grate a little cheese on it.

  3. geranium says

    I totally have that exact same cutting board and marble paper towel holder thing. I don’t have the tacos.

  4. flavia says

    I guess the same recipe could be used with beef. I find pork a little dry in most dishes

  5. Alverant says

    Sadly my local megamart doesn’t have porke butte in sizes small enough for me. They’re all in the 8-10# range. They were also woefully lacking in the right kind of dried chilies.

  6. rockettescientist says

    Emerging from lurker lande to comment on CPP blogge post from a week ago. Might as well have been from the Triassic in blogge tyme. I made your Redde Chile Porke Butte Taco recipe today. Fuckeing awesomme! No problem finding the peppers (thanks South Florida immigrants!) in my local supermarket. The sauce right outte of the blender was tasty as fuckeing shitte, and ought to work well with any meatte. This one is a keeper.

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