Beer-Braised Pork Tacos with Wild Rice
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Time
prep 4:30
total 4:30
Ingredients
| 1 (4 lbs.) | bone-in pork shoulder roast | | 20 | raw corn tortillas | | 1 can (1-3/4 lb.) | chopped tomatoes | | 1 bottle (12 oz.) | amber beer | | 3/4 cup | wild rice, rinced | | 1 can | chipotle chiles, chopped | | 2 | dried ancho chiles | | 2 | serrano chiles, chopped | | 2 | md. onions, chopped | | 4 cloves | garlic, sliced | | 1/4 cup | fresh cilantro, chopped | | Salt and pepper, to taste |
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Instructions
Add all ingredients except rice and cilantro to a large pot or Dutch oven over medium heat and bring to simmer. Reduce heat to low and simmer for 3 hours adding water as necassary to cover all ingredients. Add rice and continue to simmer another hour, stirring occasionaly.
When meat pulls off of the bone and seperates easily, add cilantro and season to taste. Place corn tortillas directly on burners and toast them on both sides. Serve braised meat with a slotted spoon over a double thickness of tortilla.
Author's Comments
This recipe has what I consider a medium heat. The chiles used could be of any kind. Do not use fried, pre-formed tortillas!
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