ACTIVE: 1 hr l SERVES: 8 to 10

FOR THE MARINADE

8 dried guajillo chile peppers

2 dried ancho chile peppers

1 tablespoon vegetable oil

1 large white onion, diced

3 cloves garlic, chopped

2 cups pineapple juice

1 cup fresh orange juice

5 tablespoons apple juice

1 cup Mexican beer (such

as Tecate)

½ cup distilled white vinegar

1 tablespoon dried oregano

1 tablespoon paprika

1 tablespoon ground annatto

1 teaspoon ground cloves

Kosher salt and freshly ground pepper

FOR THE TACOS

6 pounds boneless pork shoulder,

cut into 2-inch-thick slabs

Borracho Tortillas, for serving

(see below)

Pineapple-Serrano Salsa, for topping

(see page 102)

Tomatillo salsa, crumbled cotija

cheese, crushed chicharrónes

(fried pork rinds), fresh cilantro

and sliced radishes, for topping

Lime wedges, for serving

1. 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 tablespoons salt and 1 tablespoon pepper; puree until smooth.


2. 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.


3. Preheat 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
   ¼-inch pieces and return to the braising liquid, tossing to coat.


4. Assemble the tacos: Arrange the pork on the tortillas and top with the
   pineapple-serrano salsa and tomatillo salsa. Top with cotija, chicharrónes,
   cilantro and radishes. Serve with lime wedges.

BORRACHO TORTILLAS

Soak 20 dried guajillo chiles in warm water at least 30 minutes; drain.

Remove the stems and seeds. Transfer the chiles to a blender and add

4 cups water, 5 garlic cloves, 1 diced onion, 2 teaspoons each chicken

stock and kosher salt, 1 teaspoon each pepper and dried oregano and

½ teaspoon cumin; puree. Strain through a fine-mesh sieve. Heat

2 tablespoons vegetable oil in a nonstick skillet over medium heat.

Dip a tortilla in the chile mixture, then add to the skillet and cook until

lightly browned, 1 minute per side. Remove and sprinkle with cotija cheese.

Repeat to make about 30 tortillas.

MAY 2020 ●FOOD NETWORK MAGAZINE 101

strawberries.

Real

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= TACOS AL TOTAL: PASTOR 4 hr (plus 4 hr marinating) I

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