Red Chile Pork Tacos


PORK INGREDIENTS
three pound pork butt
six guajillo chiles
seven arbol chiles
two chipotle chiles
two ancho chiles
fifteen garlic cloves
one teaspoon ground cumin
one and a half teaspoons ground coriander
a bunch of fresh oregano
two bay leaves
juice of one orange
juice of two limes
quarter cup bourbon
one cup beef stock
salt

GARNISHES
pico di gallo (tomatoes, onions, cilantro, salt, pepper)
endive
queso fresco
limes
cilantro
avocado

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Dried chiles.

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Nice pork butt, which is actually pork shoulder. Interestingly, the term “butt” derives “Boston butt”, which refers to the barrels–i.e., butts–that Boston butchers would pack pork shoulders for shipping. You want the butcher to trim most of the fat from the surface, but leave enough to render into the sauce as it cooks.

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Garlic, fresh oregano, orange, and limes for the sauce.

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Reconstitute the chiles after removing the stems and seeds by steeping in boiled water (turn off the heat as soon as you put the chiles in) for about a half hour with occasional stirring. Taste the chile liquid to make sure it isn’t bitter. If it is, then discard it and use fresh water to make the sauce, otherwise use the chile tea.

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Put the chiles, liquid, garlic, coriander, cumin, oregano, orange juice, lime juice, and some salt into the blender and blend the everloving fucke out of it. This shitte should taste very good, but very strong.

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Bourbon for the sauce.

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Put the chile blend, beef stock, and bourbon in the braising pot and bring to a boil.

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Put the butt in with two bay leaves, cover, and simmer on low, turning the butt every half hour or so.

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Almost done. When you can break the butt into several pieces with your tongs, go ahead and do so and keep simmering for another fifteen or twenty minutes, to expose more of the meat to the sauce and further cook the meat all the way through.

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Done!

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This is the pico di gallo, which I made ahead of time and allowed to steep in its own juices in the fridge while the pork cooked.

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After the pork is removed from the sauce, turn the heat up and start to reduce with regular stirring. The goal is to really concentrate and thicken the sauce.

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Sauce is nice and thick, so turn off the heat. At this point, add some salt to taste if necessary.

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Shred the pork.

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Garnishes.

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Put the shredded pork back in the sauce and stir it in really well. The pork will soak up the sauce. This shitte is even better if you let it sit overnight in the fridge and eat it the next day, but fucke that!

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Warm the corn tortillas (which we always get here), put on some endive, and then put on some meat.

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Garnish, and then eat!!!!

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