Stewed Pork Tacos

From 'Mexico The Cookbook' by Margarita Carrilo Arronte

This recipe is from one of the Guest Chefs that feature in Mexico The Cookbook; Jose Andres. Andres is more than an internationally recoginzed chef; he's also an onnovator, author, educator, TV personality, and the owner of the ThinkFoodGroup.

Ingredients:

• For the Salsa Verde
  • 9 tomatillos, coarsely chopped
  • ¼ white onion, coarsely chopped
  • 2 cloves garlic
  • ½ bunch of coriander, coarsely chopped
  • Juice of ¼ lime
  • ¼ avocado, diced
  • Salt
• For the Tacos
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • 250ml freshly squeezed lime juice
  • 2 oranges, sliced
  • 1½ tbsp salt
  • 900g pork shoulder, cut into 5cm pieces
  • 475ml olive oil
  • 350ml dark malt beer
  • 395g canned condensed milk
  • 16 corn tortillas
  • 1 small white onion, diced
  • 4 tbsp coriander, finely chopped
  • 2 limes, cut into 8 wedges

Recipe:

1. For the Salsa Verde, put all of the ingredients into a blender and pulse until they are just pureed but not over-blended. Season with salt to taste and store in the fridge until ready to use.
2. For the Tacos, in a large bowl, combine the crushed garlic, bay leaf, 4 tablespoons lime juice, orange slices, and the salt to make the marinade.
3. Add the marinade to a large, resealable plastic bag with the pork and toss gently with your hands to ensure that the pork is fully coated in the marinade.
4. Marinate the pork in the fridge for 24 hours.
5. In a large saucepan, combine the oil, beer, condensed milk, the orange slices from the marinade, and the remaining lime juice and bring to the boil.
6. Once boiling lower the heat to a simmer and add the pork. Cook until the pork is tender, which will take around 1½-2 hours.
7. When the pork is done, use two forks to shred the pork and store in the cooled braising liquid.
8. To assemble the tacos, drain 1½ tablespoons stewed pork and place into the centre of a tortilla. Top the pork with a tablespoon of the Salsa Verde, a teaspoon of diced white onion, a teaspoon of coriander, and ¼ lime wedge. Repeat to make all 16 tacos and serve.