INGREDIENTS
1
boneless pork shoulder, boneless
4
Ancho chiles (about 3/4 ounce), large dried
2
Bay leaves
2
Chiles de arbol or japones chiles, large dried
1
Cilantro, fresh
2 tsp
Coriander, ground
3
Garlic cloves, large
1
Onion, chopped (about 2 cups), large
2 tsp
Oregano, dried
1
Pickled onions
4
Radishes
1 tbsp
Lime juice, fresh
1
Tomatillo-chipotle salsa
1
Tomato-serrano salsa
1/2 tsp
Allspice, ground
1
Kosher salt
2 tbsp
Sugar
2 tbsp
Vegetable oil
2 tsp
Cumin, ground
1
bottle Negro modelo or other dark beer
24
(or more) 6" corn tortillas