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Ingredients
20 ancho chiles dried
8 ounces mexican beer
1 tablespoon pepper black
0.3 cup firmly brown sugar dark packed
20 pasilla negro chiles dried
6 ounces coca-cola
1.5 tablespoons cumin seed toasted ()
1.5 tablespoons distilled vinegar
9 cloves garlic
40 guajillo chiles dried
1.5 tablespoons kosher salt
1 tablespoon juice of lime fresh
2.5 cups orange juice fresh
1 orange zest grated
1.5 tablespoons mexican oregano dried toasted ()
24 servings garnish: caramelized pineapple diced
4 pounds boston butt pork shoulder cut into 1/2-inch cubes
3 tablespoons vegetable oil
120 2-inch corn tortillas white soft for serving ()
Equipment
bowl
frying pan
sauce pan
blender
Directions
Stem, seed, and rehydrate the dried chiles (page 153).
Drain and set aside, reserving the soaking liquid.
In a small saucepan, simmer the orange juice over medium-low heat until reduced by half; set aside. In the jar of a blender, puree the rehydrated chiles until smooth, adding some of the soaking water, if needed, to achieve a smooth consistency.
In a large bowl, add the reduced orange juice, pureed chiles, orange zest, brown sugar, garlic, cumin, oregano, salt, black pepper, vinegar, lime juice, cola, and beer and stir to mix well.
Add the pork, cover, and marinate in the refrigerator overnight.
When ready to cook, remove the pork from the marinade and drain well. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the pork pieces until the meat is cooked through, about 7 minutes.
Remove from the heat and serve right away or keep warm in the pan until ready to serve.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with pineapple and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with pineapple and salsa, fold, and eat right away.
He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.
