Red Chile Pork Tacos With Caramelized Onions Recipes
PORK TENDERLOIN TACOS WITH PINEAPPLE AND QUICK-PICKLED RED ONIONS
Steps:
- In a container with a tight-fitting lid, combine the onion with the vinegar, ice, and a generous pinch of salt. Close the container and shake to dissolve the salt. Refrigerate while you prepare the pork.
- In a small bowl, whisk the chile powder with the paprika, cumin, garlic powder, coriander, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Set the spice mixture aside.
- Using a sharp knife, butterfly the pork tenderloin: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book on a work surface. Using your palm or a meat mallet, pound the tenderloin to an even thickness. Drizzle the pork with olive oil and season with the spice mixture.
- Heat a large cast-iron skillet, grill pan or griddle over medium-high heat. Add the 2 tablespoons olive oil and then the pork. Cook, flipping once, until charred on the outside and the internal temperature reaches 140 degrees F, 6 to 8 minutes total. Transfer to a carving board and let rest for 5 minutes.
- Meanwhile, warm the tortillas over an open flame or in the microwave; wrap in a clean kitchen towel to keep warm. Carve the pork against the grain and transfer to a platter. Serve the pork in the tortillas with sour cream, cilantro leaves, diced pineapple, hot sauce, and the pickled red onions.
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- Score fat cap on pork shoulder in a 1 1/2-inch diamond pattern, cutting just until tip of the knife reaches meat. Flip pork shoulder over; cut along bone (about 3 inches deep) to open up meat. Rub pork shoulder all over with 3 tablespoons salt. Place on a rimmed baking sheet, and cover tightly with plastic wrap. Refrigerate 8 to 24 hours.
- Preheat oven to 375°F with oven rack in lower third of oven. Place pork shoulder, fat cap side up, in a large ovenproof Dutch oven. Add bay leaves and 6 cups water. Bring to a boil over medium-high. Cover and transfer Dutch oven to preheated oven. Roast until meat is fork-tender, 3 hours to 3 hours and 30 minutes, flipping pork shoulder after 2 hours. Let cool, covered, at room temperature 1 hour.
- Meanwhile, increase oven temperature to broil with oven rack in middle of oven. Place onion, tomatoes (cut sides down), and garlic on a lightly greased (with lard) rimmed baking sheet. Broil until onion and tomatoes are lightly charred and garlic is softened, 8 to 10 minutes for garlic and 10 to 14 minutes for tomatoes and onion. Set aside until cool enough to handle, about 10 minutes. Peel garlic cloves. Reduce oven temperature to 250°F.
- While tomato mixture broils, heat all dried chiles in a dry large cast-iron skillet over medium. Cook, turning occasionally, until chiles are fragrant and darkened in spots, 4 to 5 minutes. Transfer chiles to a small saucepan; add remaining 3 cups water, and bring to a boil over medium-high. Reduce heat to medium-low; cook, stirring occasionally, until chiles are softened, about 10 minutes. Drain, reserving chile cooking liquid.
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