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Mike's Fat Assed Spicy Pork Beer Tacos
Mike's Fat Assed Spicy Pork Beer Tacos

Before you jump to Mike's Fat Assed Spicy Pork Beer Tacos recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to mike's fat assed spicy pork beer tacos recipe. You can cook mike's fat assed spicy pork beer tacos using 25 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Mike's Fat Assed Spicy Pork Beer Tacos:
  1. Use 4 Pounds Pork Loin [cut into large 2" pieces]
  2. Take 2 Pounds Hatch Green Chilies [peeled - de-seeded & chopped]
  3. You need 2 (16 oz) Cans Mexican Lager Beers [like Tecate - American lager
  4. Provide 1 (32 oz) Box Low Sodium Beef Broth
  5. Take 1/2 Cup Celery [chopped]
  6. Prepare 2 Cups Onions [chopped]
  7. Prepare 1 Cup Cilantro Leaves [left whole + reserves for garnish]
  8. Take as needed Raw Cabbage [thin sliced - garnish]
  9. Get 2 LG Jalapeños [minced + reserves for garnish]
  10. Use 8 Cloves Garlic [minced]
  11. Use as needed Fresh Avocados [garnish]
  12. Get 1 Can Rotell Tomatoes [or 1 large tomato]
  13. You need as needed Lime Wedges [garnish]
  14. Get 1 tbsp Better Than Beef Bouillon
  15. Use 1 tsp Mexican Oregeno [crushed]
  16. Use 2 tbsp Ground Cumin [divided]
  17. Use 1 1/2 tsp Fresh Ground Black pepper [divided]
  18. Provide 1/2 tsp Cayenne Pepper
  19. Take 1/2 tsp Chili pepper
  20. Prepare 1/4 Cup Of Your Favorite Red Salsa
  21. Provide as needed Sour Cream [garnish]
  22. Use as needed Queso Fresco Campicino Cheese
  23. Get as needed Mexican 3 Cheese [garnish]
  24. Prepare as needed Green Or Red Salsas
  25. Get as needed Fresh Flour Tortillas
Steps to make Mike's Fat Assed Spicy Pork Beer Tacos:
  1. Here's most of what you'll need.
  2. Chop loin into 2" pieces. Dust pork with 1/2 of your Cumin and black pepper. Add 1 box broth and 1/2 of one of your Mexican beers. Allow to simmer covered for 1 hour. Longer if possible. Stir occasionally. Add beer, additional broth or water if needed - to steam your thick chunks of meat.
  3. Mexican beer used.
  4. Chop all vegetables.
  5. 2 pounds Hatch Green Chilies roasted, peeled and de-seeded.
  6. Better Than Beef Bouillon
  7. Throw everything in your skillet with your second can of Mexican beer. Allow to simmer for another hour. Add remaining beer or water if needed. Stir regularly. Don't add any salt yet as this dish will season up with the broth and long simmer time.
  8. Here's your desired outcome.
  9. This dish is also great for work lunches.
  10. Top and garnish with fresh cheeses, avocados, sour cream, salsas, cilantro, onions, lime wedges and sliced cabbage. After all, this dish is really all about the chilly options! Enjoy!

Spicy and bold and red-tasting from the chipotle peppers, with nice little diverting tangy and tart undertones; the cooling creaminess of good cheese and a refreshing green zing of fresh cilantro; tender from the braising, and absolutely drenched and draped and in all other ways saturated in velvety melted pork fat. Dip your tortillas in the soup, the fat is near the surface so you don't need to dip too far, but make sure they get coverage. Then top half of the tortilla with beef, onions, cilantro (optional), and cheese (optional). In a large skillet, heat oil over medium-high heat; brown meat. Add beer to skillet, stirring to loosen browned bits from pan; pour over meat.

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