Braised Pork Tacos

This is a classic Lazy Braise.  Sometimes you just want a delicious taco and this recipe will get you there. You make a braising sauce with dried ancho chiles as the star and cook some country-style pork ribs in it until they’re nice and tender and you can shred them up and throw them on tortillas for tacos! You’re gonna love it! It’s smoky and a little bit sweet and makes you feel all warm and fuzzy inside or whatever.

Ingredients

• 1.5 cups beer
• ½ cup cider vinegar
• 4 dried ancho chiles, stemmed, seeded, and torn into small pieces
• 2 tbsp tomato paste
• 6 garlic cloves, crushed and peeled
• 3 bay leaves
• 2 tsp ground cumin
• 2 tsp dried oregano
• ½ tsp chili powder
• ½ tsp ground cinnamon
• 1 large onion, sliced into ½-inch rounds
• 3 lbs boneless country-style pork ribs

Start by adjusting the oven rack to the bottom position and heating it to 325 degrees. Combine the beer, vinegar, anchos, tomato paste, garlic, nay leaves, cumin, oregano, 2 tsp salt, 1 tsp pepper in the Dutch oven. Arrange the onions in a single layer on the bottom of the pot and place the meat on tom of the onions in a single layer. Cover and plac ein the oven until the meat is extra tender, 2.5-3 hours.

Transfer the meat to a bowl and cover. Pick out the bay leaves and transfer the rest of it to a blender.  Crank that shit up until it’s a nice sauce then return it to the pot. Shred the meat and put it in the pot and cook it all together until the sauce is the consistency you like it.  Serve it on tacos with cheese, avocado, salsa, cabbage, whatever makes you feel alive.