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Achiote Roasted Pork Tacos
by
Kathleen
Calificación: 4.0
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%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EInstructions:%3C/p%3E%3Cp%3E1.%20The%20chile%20paste.%20Place%20the%20chiles%20in%20a%20small%20bowl,%20cover%20with%20hot%20water,%20and%20let%20stand%2030%20minutes%20to%20rehydrate,%20stirring%20occasionally%20to%20ensure%20even%20soaking.%20Drain,%20reserving%202/3%20cup%20of%20liquid,%20then%20transfer%20chiles%20and%20reserved%20liquid%20to%20a%20food%20processor%20or%20blender.%3C/p%3E%3Cp%3EPulverize%20the%20bay%20leaves%20in%20a%20spice%20grinder%20or%20a%20mortar,%20then%20add%20to%20the%20blender,%20along%20with%20the%20vinegar,%20onion,%20garlic,%20mixed%20herbs,%20allspice%20and%20cloves.%20Process%20to%20a%20smooth%20puree%20(adding%20a%20little%20more%20water%20if%20needed%20to%20keep%20the%20mixture%20moving%20through%20the%20blades);%20press%20through%20a%20medium-mesh%20strainer%20into%20a%20small%20bowl.%3C/p%3E%3Cp%3ESet%20a%20large%20(6-quart)%20pot%20with%20a%20lid%20(preferably%20a%20Dutch%20oven)%20over%20medium-high%20heat%20and%20add%20the%20oil%20or%20lard.%20When%20hot%20enough%20to%20make%20a%20drop%20of%20the%20puree%20really%20sizzle,%20add%20it%20all%20at%20once.%20Stir%20constantly%20as%20the%20puree%20sears,%20concentrates%20and%20darkens%20into%20a%20spicy-smelling%20paste,%20about%205%20minutes.%20Remove%20from%20the%20heat%20and%20season%20with%20salt.%3C/p%3E%3Cp%3E2.%20Seasoning%20and%20pot-roasting%20the%20meat.%20Turn%20on%20the%20oven%20to%20325%20degrees.%20If%20you%20are%20using%20pork%20shoulder%20or%20butt,%20cut%20it%20into%20slabs%20roughly%203%20inches%20thick%20(try%20to%20get%20them%20all%20about%20the%20same%20thickness%20so%20they%5C%E2%80%99ll%20cook%20evenly);%20leave%20a%20picnic%20ham%20whole,%20but%20make%201-inch-deep%20incisions%20every%20few%20inches%20all%20over%20the%20meat.%20Lay%20the%20meat%20into%20the%20pot%20with%20the%20chile%20paste,%20then%20flip%20it%20over%20to%20cover%20with%20the%20chile%20(slathering%20with%20a%20spoon%20or%20spatula%20to%20give%20an%20even%20coating).%20Pour%201/2%20cup%20water%20around%20the%20meat,%20cover%20tightly%20and%20place%20in%20the%20oven.%3C/p%3E%3Cp%3EBaste%20the%20meat%20every%2030%20minutes%20with%20the%20liquid%20and%20rendered%20fat%20that%20accumulates%20around%20it.%20After%20about%202%201/2%20hours%20(the%20fresh%20ham%20may%20need%20another%201/2%20to%201%20hour),%20the%20meat%20will%20be%20fork-tender%20and%20will%20have%20darkened%20to%20an%20appetizing%20and%20crusty,%20rich,%20red-brown.%20If%20all%20the%20liquid%20evaporates%20during%20the%20cooking,%20leaving%20only%20chile%20paste%20and%20fat,%20dribble%20a%20little%20more%20water%20into%20th%20epan%20so%20you%20can%20go%20on%20basting.%20If%20time%20allows,%20let%20the%20pork%20stand,%20covered,%20for%2020%20to%2030%20minutes%20to%20reabsorb%20juices%20before%20serving.%3C/p%3E%3Cp%3E3.%20Serving%20the%20meat.%20Line%20a%20serving%20platter%20with%20the%20lettuce%20leaves.%20With%20the%20help%20of%20tongs,%20spatulas%20or%20meat%20forks,%20transfer%20the%20meat%20to%20the%20platter,%20then%20taste%20the%20pan%20juices%20and%20add%20a%20little%20more%20salt%20if%20necessary.%20Spoon%20the%20juices%20over%20the%20meat,%20then%20scatter%20the%20onion%20rings%20and%20radish%20slices%20over%20all,%20to%20create%20a%20riot%20of%20color%20and%20texture.%3C/p%3E%3Cp%3EAdvance%20preparation:%20The%20pot-roasted%20pork%20holds%20well%20in%20a%20low%20oven%20for%20an%20hour%20or%20so%20before%20serving.%20It%20can%20be%20done%20ahead%20and%20rewarmed%20in%20a%20350-degree%20oven,%20though%20the%20texture%20of%20just-cooked%20pork%20is%20the%20best.%3C/p%3E){kind=link}