Braised Pork Tacos with Red Chile
Estimated Total Time: Approx 1 hour prep (+ 3 hour braise/ oven time)
1 lb pork butt or shoulder – Cut into 4 pcs.
10 grilled tomatoes – charred until almost black
3 c. onion – rough chop
¼ c. garlic – whole
4 tbsp. fresh oregano – chopped
1 c. green apple – chopped
½ c. white onion – chopped
½ c. cilantro – chopped
1 tbsp. lime juice
1 tbsp. agave nectar
Corn kernels (optional)
15 guajillo chiles
6 tomatoes – grilled until black
1 tbsp. cumin
1 c. onion – grilled until soft
2 c. chicken stock
¼ c. garlic – chopped
2 tbsp. oregano
½ c. potato – peeled and rough chopped
Rub pork liberally with chile powder, salt, pepper and cumin. Heat your grill hot and sear pork on all sides.
Remove from grill and place in a braising pan with grilled tomatoes, onion, garlic, and fresh oregano
Cover with water and cover pan with foil. Braise at 300 °F for 3 hours or until fork tender.* Shred pork when it is still hot and save.
*Please ensure pork reaches a safe cooking temperature of 160 °F
For the Salsa
Combine all ingredients in food processor and pulse until all ingredients are well minced.
Add: corn kernels from one grilled ear (season with salt to taste).
For the Red Chile
Cover guajillo chiles with 8 c. water and boil 20 minutes. Puree in blender and strain through a fine sieve.
To the chile puree add tomatoes, cumin, onion, chicken stock, garlic, oregano, and potato
Simmer for 15 minutes or until potato is cooked. Puree until smooth in blender and strain through a fine sieve. Season with salt to taste.
Heat TortillaLand corn tortillas until slightly crispy on the outside. Fill with pork and 2 oz. salsa. Smother liberally with red chile.