Categories: Mexican
Ingredients
- For the Marinade:
- 8 dried guajillo chile peppers
- 2 dried ancho chile peppers
- 1 tbsp. vegetable oil
- 1 large white onion, diced
- 3 garlic cloves, chopped
- 2 cups pineapple juice
- 1 cup fresh orange juice
- 5 tbsp. apple juice
- 1 cup Mexican beer (such as Tecate)
- 1/2 cup distilled white vinegar
- 1 tbsp. dried oregano
- 1 tbsp. paprika
- 1 tbsp. ground annatto
- 1 tsp ground cloves
- Kosher salt and black pepper
- For the Tacos:
- 6 lbs. boneless pork shoulder, cut into 2-inch-thick slabs
- Borracho Tortillas, for serving (see recipe)
- Pineapple-Serrano Salsa, for topping (see recipe)
- Tomatillo salsa, crumbled cotija, crushed chicharrones (fried pork rinds), fresh cilantro, and sliced radishes, for topping
- Lime wedges, for serving
Directions
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Make the marinade: Soak the dried chiles in warm water until softened, about 15 minutes; drain. Discard the stems and seeds. Heat the vegetable oil in a medium saucepan over medium heat. Add the chiles, onion, and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Transfer to a blender and add the pineapple juice, orange juice, apple juice, beer, vinegar, oregano, paprika, annatto, cloves, 2 tbsp. salt and 1 tbsp. pepper; puree until smooth.
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Make the tacos: Place the pork in a large roasting pan and pour the marinade on top; cover with foil and refrigerate at least 4 hours.
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eheat the oven to 350. Transfer the pork to the oven and roast; covered, 3 hours. Remove the pork from the braising liquid and transfer to a cutting board; let rest at least 10 minutes. Reserve the braising liquid. Cut the pork into 1/4-inch pieces and return to the braising liquid, tossing to coat.
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Assemble the tacos: Arrange the pork on the tortillas and top with the pineapple-serrano salsa and tomatillo salsa. Top with cotija, chicharrones, cilantro and radishes. Serve with lime wedges.