Braised Beef or Pork, Mexican Style

SHOT-AND-A BEER-PORK STEW

SERVES 6 TIME 3 3/4 hours

2 large dried chipotle chiles

2 large dried ancho chiles

12oz. Mexican lager such as Tecate

1/4 cup white (silver) tequila

3 1/2 lbs. pork shoulder, cut into 2 in. cubes

2tsp. kosher salt

1 tbsp. vegetable oil

1 medium onion, chopped

3 garlic cloves, chopped

3/4 lb. tomatoes, chopped

2 tsp. each dried Mexican oregano and ground cumin

Accompaniments: cabbage and cilantro slaw with line vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips

PREPARATION:

  1. Preheat oven to 350 degrees. Wipe chiles clean with a damp cloth. In a dry, heavy sauce-pan over medium heat, toast chiles until fragrant and puffy, turning occasionally to keep them from burning, 3 to 5 minutes. Let cool slightly, then remove stems, seeds, and membranes. Pour beer and tequila over chiles to soften.
  2. Meanwhile, season pork with salt. Heat oil in heavy, large ovenproof pot such as a Dutch oven over medium-heat. Brown half the pork at a time, turning as needed, 8 to 10 minutes per batch. Transfer browned pork to a bowl.
  3. Add onion and garlic to pot; cook until soft, stirring often, 5 minutes. Stir in beer mixture, tomatoes, oregano, cumin, and pork. Add water if needed to barely cover pork. Bring to a boil over high heat; cover.
  4. Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments. PER SERVING: 618 calories

COLA SHREDDED BEEF TACOS:

SERVES 6 MAKES 12 TACOS...TIME 4 1/2 HOURS

3 medium dried ancho chiles

2 large dried guajillo chiles

2 tbsp. canola oil, divided

1/4 cup finely chopped red onion

2 large garlic cloves, sliced

1/2 tsp. cumin seeds

1 cup canned diced tomatoes

1 tsp. dried Mexican oregano

2 tsp. kosher salt, divided

2 lbs. chuck roast, cut into 4 pieces

1 dried bay leaf

1 1/2 cups Mexican Coca-Cola (cane-sugar sweetened) or other cola (not diet)

TACOS

12-24 warm corn tortillas (6 in. size; use 24 if they're thin and floppy)

Accompaniments: chopped avocado, red onion, and cilantro; thinly sliced pickled jalapeno's; and crema Mexican or regular sour cream.

PREPARATION:

  1. Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Saute onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes .Puree sauce in a blender until very smooth.
  2. Meanwhile, season beef with the remaining tsp. salt. Heat the remaining tbsp. oil in a 5to 6 qt. pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any,
  3. Pour sauce into pot and add bay leaf, cover meat, cover, reduced heat, and simmer until beef is very tender, 3 hours.
  4. With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat. stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Stir in beef and heat a few minutes until hot, Remove bay leaf.
  5. Makes tacos: With a slotted spoon, transfer beef with some sauce to a bowl. Spoon beef into tortillas (double tortillas if they're thin) tuck in accompaniments, and serve with remaining sauce if you like.

PER SERVING: 587 calories