A Taco is a traditional Mexican dish. It composed of a wheat or corn tortilla folded or rolled around filling. It can be made with a variety of fillings including beef, pork, chicken, seafood, cheese or vegetable.
Taco usually accompanied by garnished such as salsa, guacamole or avocado, cilantro, minced meat, tomatoes, onions, lettuce, cheese, beans & rice. Most of the times Taco is eaten without utensils.
Flour Tortilla base Tacos usually were grilled or steam before serve to make it softer.
This time I made Pork Shredded Tacos
3 whole Ancho Chiles
3 whole Passila chilles
4 cloves garlic unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium onion roughly chopped
3 tablespoon extra virgin olive oil
2 tablespoon honey
1 cup cider vinegar
2 tablespoon dried Mexican oregano
2 3/4 cups low sodium chicken broth
4 pounds boneless pork shoulder
Freshly ground pepper
4 bay leaves
1 cinnamon stick
1 bottle Negro Modelo or dark beer
2 cups orange juices
2 lime juiced
Season the pork generously with salt & pepper & let sit at room temperature for about 30 minute.
Put the ancho & pasilla chilies & garlic in a bowl add 2 or 3 tablespoons water .
Microwave on high until soft & pliable 2 to 3 minutes .
Seed the chilies, peel the garlic. Transfer the chillies & garlic to the blender.
Add the cipotles, onion, 2 tablespoons olive oil, honey, vinegar, I tablespoon salt & oregano to the blender, puree until smooth.
Heat a large Dutch oven or heavy bottomed pot over high heat with 2 tablespoons vegetable oil & turn of the pan.
Put the pork in the pot & evenly brown the meat all over.
It will take about 10 to 15 minutes.
Remove the pork to a plate & reserve.
Turn the heat down to medium high & add the extra virgin olive oil to the pot.
Add the chilies sauce & fry stiring until thick & fragrant about 8 minutes.
Deglaze the pot with the beer, scrapping up the bits stuck to the bottom of the pot.
Stir in the chicken broth & orange juice.
Add the reserve pork to the pot, ( the liquid should come out 2/3 the way up the meat) & bring to a simmer.
Cover & put the pot in the oven.
Turning the meat half way through cooking until the meat is tender about 2 1/2 -3 hours.
Remove the meat from the pot to a cutting board & tent with foil to keep it warm.
When cool enough to handle put the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduce by half.
Add the cipotle & adobo sauce & the lime juice add about the 2/3 of the shredded meat & stir.
Cool the remaining shredded meat & chill for another use.
Stiring until thick & fragrant about 8 minutes.
Pour in the broth & reduce until slightly thickened.
To serve put the chipottle pulled pork on a planter , serve with warm corn or flour tortilla & garnish with shredded cabbage, crumble queso Fresco or Monterey Jack cheese, guacamole, salsa, onion, bell pepper and lime rice.