2-4 Lb Pork Shoulder or Butt, cut into 2"X2" hunks. If it has bones, no worries- cut the meat, and then add the bones/meat into the pot after browning.
2-3 Dried Ancho Chiles
2-3 Dried New Mexico Chiles
½ Red onion, Chopped
⅔ Cup cilantro stems/leaves, chopped
1 orange, juiced
2 limes, juiced
1 Small can of Pineapple Juice (6 oz)
4 cloves of garlic, smashed and peeled.
1 cup of citrusy/hoppy beer
2 Cups of boiling water
1 teaspoon roasted coriander
Salt and pepper
(save the other half of the onion to make quick pickled onions)
For tortillas
1 Cup Masa Harina
¾ Cup water
Toppings:
Cotija Cheese, sour cream, chopped jalapenos, salsa, etc.
For Gluten free- substitute beer for chicken stock. Use Napa cabbage leaves for taco shells.
Instructions
Prep all of the ingredients. Cover the dried chiles in the boiling water in a heatproof bowl and set aside.
Season the pork with 1 teaspoon coriander and 2 teaspoons salt and pepper, respectively. Toss to coat pork evenly in seasoning.
Brown the pork in batches, avoiding crowding, in a dutch oven, adding very little fat to get it going (about 1 tsp oil of your choice).
Remove the pork, and add the onions, smashed garlic, and cilantro. Cook until the onions are soft. Deglaze the pan with the beer; reduce slightly. Add the pineapple juice, and reduce slightly again.
Meanwhile, blend the chiles and water using a stick blender, blender, or food processor. Blend until smooth.
Add the meat back to the pot; also add the chiles and the orange and lime juices,
Bring to a bubble and reduce to a simmer, cooking approximately 1.5-2 hours over low heat.
Reduce: Turn the heat up to reduce the pork/peppers to a VERY thick mixture. Stir constantly to avoid scorching- It will not only coat the back of the spoon, but be thick enough not to have the sauce run out of the taco.
For the tortillas- mix the masa harina and water until it forms a dough. Pinch off 2" rounds and flatten them in a tortilla press; cook in a dry cast iron skillet for 20 seconds to 1 minute per side, until lightly browned and cooked.
Serve tacos in a pot for people to self-serve pork, toppings, etc into tortillas.
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=728