Recipe makes enough for 12 tacos, serving 4-6 people
For the pasilla paste:
- 12 good-sized garlic cloves, skin on
- 4 ounces dried Pasilla chiles, stemmed, seeded and cut open
- 2 tsp Mexican oregano
- 1/4 tsp ground cumin
- 1/2 tsp fresh ground black pepper
- Heat a dry cast iron pan to medium heat, place garlic cloves in pan and dry toast for about 15 or 20 minutes, turning a few times, until soft, fragrant and blackened in spots. Set aside to cool, remove skins, and roughly chop.
- Using same cast iron, toast chiles a couple seconds per side, pressing down with a potato masher or flat metal spatula, then add to a bowl of hot water. Continue toasting all chiles until done. Then let chiles sit in hot water for 30 minutes, and then drain chiles, reserving 2/3 cup of liquid
- Put chiles, garlic, spices and reserved soaking liquid into food processor (or blender). Process until you get a smooth puree (you'll have to scrape down the sides a few times).
- With a rubber spatula, work puree through a size to remove any bits of skin or seeds.
- At this point, you can continue to make the tacos, or seal the paste in a container and refrigerate up to a week.
- 1 TBS olive oil
- 1 1/2 pounds boneless pork shoulder/butt, cut into 1/2 inch pieces, seasoned with salt and freshly ground black pepper
- Pasilla Paste from recipe above
- 1 1/4 cups beef broth, low sodium
- 8 ounces white button mushrooms, sliced
- 1/3 cup cilantro, chopped
- corn tortillas
- sweet onion, very thinly sliced
- chopped cilantro
- Heat olive oil in deep saute pan or dutch oven over medium high heat.
- Brown pork pieces in 2 or 3 batches so you don't crowd the pan.
- Set aside browned pork.
- Add Pasilla Paste to hot oil, and cook for 5 minutes or so over medium high heat, stirring regularly, until pasilla paste is reduced and thickened.
- Add beef broth and stir in.
- Add mushrooms, pork and cilantro.
- Simmer for 45 minutes to an hour, until sauce is thickened to a degree where it won't be sloppy in tacos, and the pork is tender.
- Check for seasoning. Likely you will not need to add salt, but if you used homemade beef broth, you might.
- Serve in corn tortillas with plenty of sweet onion and cilantro.