TACOS & TEQUILA
Serrano Pulled Pork Tacos with Raspberry Salsa
1. In a medium Dutch oven or saucepan with a lid, warm grapeseed oil over medium-high heat. Sear pork roast on all sides, then transfer to a plate. Keep pan on heat. 2. Roughly chop 2 serrano peppers and add to pan along with cumin seeds and garlic. Stir until cumin is fragrant, about 30 seconds. Add beer and oranges to pan along with seared roast and any juices that may have accumulated on plate. Add enough water so that liquid comes at least three-quarters up sides of pork roast. Bring mixture to a hard simmer, then cover and reduce heat to low. Braise pork until it falls apart with a fork, 2½ to 3 hours. During cooking, check every so often that liquid is still covering half to three-quarters of pork roast and is at a low simmer, and adjust liquid or heat as needed. 3. Remove pork from cooking liquid and set aside on a plate. Increase heat under pan to medium-high and reduce liquid to about 1 cup (250 ml). Strain liquid through a fine-mesh strainer into a medium bowl and discard solids. When cool enough to handle, shred pork and add to strained sauce. Toss to coat pork in sauce, taste and season with salt as needed and set aside. Pulled pork can be made up to this point and stored in an airtight container in refrigerator for up to 5 days. 4. Heat a large cast iron pan over medium heat. In a medium bowl, gently toss both cheeses. 5. Divide cheese blend between tortillas, top with pulled pork and fold each tortilla in half to create a taco. Working with a couple at a time, warm tacos in hot pan for about 5 minutes, flipping halfway through, until cheese is bubbly and tortillas are golden brown. Transfer to a serving plate. Repeat warming process with remaining tacos. 6. Finely chop remaining serrano pepper and add to a small bowl along with raspberries, red onions, cilantro and lime juice. Stir gently to combine and season with salt as needed. 7. Serve warm tacos alongside raspberry salsa, and enjoy.
Serves 6 2 tbsp (30 ml)
grapeseed oil
boneless pork shoulder roast serrano peppers, divided
2½ lbs (1.1 kg)
3
cumin seeds
1 tsp (5 ml)
garlic
4 cloves
beer
4 cups (1 L)
orange, chopped into pieces, rind and all shredded Monterey Jack
1
1 cup (250 ml)
crumbled queso fresco small flour tortillas
1 cup (250 ml)
12
fresh raspberries, roughly chopped
1 cup (250 ml)
finely diced red onions
¼ cup (60 ml)
packed fresh cilantro leaves and tender stems fresh lime juice kosher salt, to taste
¼ cup (60 ml)
1 tbsp (15 ml)
PAIRS WITH PASSIONATE EYE (PAGE 69)
67
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