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Entree
Makes about 2 dozen tacos
15 minutes
1 hour 45 minutes
Chef Tom Fraker
3 Melissa’s “Don Enrique” Dried Guajillo Peppers
3 Melissa’s “Don Enrique” Dried Ancho Peppers
2 Roma Tomatoes
1 head Fresh Garlic - halved crosswise
1 Melissa’s Perfect Sweet Onion - peeled & halved
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground clove
1 teaspoon Mexican Oregano
1 tablespoon Ground Cinnamon
1 teaspoon Dried Thyme
1/4 of a 14oz. Block Achiote
1 Melissa’s Seedless Lemon - juiced
1/2 cup Lager Beer
1/2 cup White Wine Vinegar
1/4 teaspoon Kosher Salt
2 pounds Pork Shoulder - cut into chunks
Corn Tortillas
Canola Oil for Frying
Diced Melissa’s Perfect Sweet Onions
Chopped Melissa’s Cilantro
Pico de Gallo (Diced Roma Tomatoes, Diced Melissa’s Perfect Sweet Onions, Diced Serrano Peppers)
Preheat the oven to 425ºF.
On a sheet pan, combine the first 6 ingredients. Roast in the preheated oven until slightly charred, about 30 minutes.
Meanwhile, in a mixer, blend together the nutmeg and the next 9 ingredients. Blend in the charred sheet pan ingredients. Place the pork into a resealable bag and add the blended ingredients. Seal the bag and shake to incorporate everything. Refrigerate overnight.
Place all of the bag ingredients into a pot and bring to a boil. Reduce the heat and simmer, covered, until very tender, about 50 minutes. When cool enough to handle, shred the pork.
To make the tacos, place some pork into a tortilla, add your preferred toppings, fold it and secure with a toothpick. Repeat for the remaining tortillas.
Heat the canola oil in a high-sided pan. Add the tacos, in batches, and fry until golden brown.
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