Mexican Red Chile Pulled Pork Tacos

Ingredients

• 2.5 lbs boneless pork shoulder
• 4 whole dried ancho chiles
• 3 whole dried guajillo chiles
• 6 whole garlic cloves
• ¼ cup white vinegar
• 1 cup chicken broth
• 1.5 tsp ground cumin
• 1 tsp dried oregano
• 2 whole bay leaves
• 1.5 tsp kosher salt
• ½ tsp black pepper
• 12 whole corn tortillas
• 1 large yellow onion
• ½ cup fresh cilantro
• 1 whole lime
• 1 tbsp extra-virgin olive oil

Instructions

1. 1

   Remove the stems and seeds from 4 dried ancho chiles and 3 dried guajillo chiles by slitting them open lengthwise and scraping out the interior with a spoon. Discard the stems and seeds — this prevents bitterness in your sauce. Set the cleaned chiles aside.

2. 2

   Pat a 2.5-lb boneless pork shoulder completely dry with paper towels and season all over with 0.5 teaspoon of the kosher salt and 0.25 teaspoon of the black pepper. Patting it dry helps develop a better sear.

3. 3

   Set a 5-quart heavy-bottomed Dutch oven or large pot over medium-high heat. Once hot, add 1 tablespoon of extra-virgin olive oil. When the oil shimmers, carefully place the pork shoulder in the pot. Sear for 3-4 minutes per side until deeply browned — you want a caramelized crust for deep flavor. Transfer the pork to a cutting board and set aside.

4. 4

   In the same pot over medium heat, add the cleaned ancho and guajillo chiles. Toast them, stirring constantly, for 1-2 minutes until fragrant and they deepen slightly in color — this builds complexity. You'll hear them crackle slightly and smell a rich, toasted aroma.

5. 5

   Pour in 1 cup of chicken broth and 0.25 cup of white vinegar. Peel 6 garlic cloves and add them whole to the pot along with 2 bay leaves, 1.5 teaspoons ground cumin, 1 teaspoon dried oregano, and the remaining 1 teaspoon kosher salt. Bring the mixture to a boil, then remove from heat and let sit for 5 minutes to soften the chiles.

6. 6

   Using an immersion blender, purée the chile mixture directly in the pot until completely smooth — about 30 seconds of blending. If you don't have an immersion blender, carefully transfer the hot mixture to a standard blender in batches, blend until smooth, then return to the pot. This creates a silky sauce that coats the pork beautifully.

7. 7

   Return the seared pork shoulder to the pot, nestling it into the chile sauce. The sauce should come halfway up the sides of the pork. Bring to a simmer over medium heat, then reduce heat to low, cover with the lid slightly ajar, and braise for 2.5 to 3 hours. The pork is ready when a fork easily shreds the meat and it falls apart at the slightest touch — internal temperature should reach 190°F on an instant-read thermometer.

8. 8

   Remove the pork from the pot and transfer to a cutting board. Let it rest for 5 minutes — this allows the juices to redistribute. Using two forks, shred the pork into bite-sized pieces, discarding any large fat or connective tissue. Pour the cooking liquid and chile sauce over the shredded pork and stir to coat evenly — the meat should be moist and richly colored.

9. 9

   While the pork rests, prepare your taco components. Dice 1 large yellow onion into 0.25-inch pieces — keep them uniform. Rough-chop the fresh cilantro leaves. Cut 1 lime into 4 wedges. Warm the 12 corn tortillas by placing them directly over a gas flame for 15-20 seconds per side, or wrap them in a damp kitchen towel and microwave for 1 minute until pliable and warm.

10. 10

    To assemble, place one warm corn tortilla in your palm, add 2-3 tablespoons of the shredded enchilada pork in the center, and top with a small pinch of the fresh diced onion and a sprinkle of cilantro. Squeeze fresh lime juice over the top and serve immediately. Let guests add additional onion, cilantro, and lime to taste.

Tools you’ll need

• 5-quart Dutch oven or heavy-bottomed pot with lid
• paper towels
• instant-read thermometer
• immersion blender or standard blender
• cutting board
• chef's knife
• fork (for shredding)

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