Taco Tuesday featuring Alpine Spring!

Taco_AlpineSpringAfter a few months apart, we have reconnected with our friends Pennypackers Food Truck, a local Boston-area food truck, to create a taco that is infused with one of our beers.

To help start thinking of warmer days ahead, we handed the guys our spring seasonal Samuel Adams® Alpine Spring, an unfiltered lager with a balance of bright citrus & crisp maltiness. Pennypackers decided to match the citrus notes of this brew with braised pork with beans, cabbage, and cilantro for a wide-array of flavors all complimenting one another.

Given that not all Sam fans can get to Boston to enjoy these in person, Pennypackers once again was kind enough to pass along the recipe and simple cooking instructions for you to experiment and create your own. Looking for other taco recipes?  Take a look here.

Cheers and enjoy!

Ancho and Beer Braised Pork Tacos with Drunken Beans, Beer Pickled Cabbage and Cilantro

Ingredients:

  • 2 bottles of Samuel Adams® Alpine Spring
  • 1 boneless pork butt
  • 5 cloves garlic
  • 2 fresh jalapeños
  • 5 dried ancho chilies
  • 2 dried pasilla chilies
  • 1/2 cup diced onions
  • 1/4 cup diced jalapeños
  • 1/4 cup chopped garlic
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 3 cans black beans
  • 1 bunch cilantro
  • 1 head red cabbage, shredded
  • 1 cup sugar
  • 1 teaspoon salt
  • 3 cups red wine vinegar
  • 1 tablespoon mustard seeds

For the pork:

1.) Cut the pork butt into 2×2 inch chunks. Season and sear in a cast iron pan.

2.) Take ancho chilies and pasilla chilies and remove stem and seeds. Soak in beer for 30-45 minutes.

3.) After soaking, take chilies, garlic, jalapeños, and the stems from the bunch of cilantro, and put in a blender. Cover with the beer that the chilies were soaking in and purée.

4.) Put the pork in a Dutch oven or casserole dish and pour the puréed chili mixture over it. Cover with more beer. Put a cover on the cooking vessel  or wrap with tin foil, and cook for 3 hours at 300 degrees, or until done.

5.) Remove from oven. Drain liquid off into another pot. Skim the fat off, and reduce liquid by half, or more. Meanwhile, shred pork, and put back in the oven, allowing crisping up top and around the edges, turning every few minutes.

6.) Take pork out; pour reduced braising liquid over and mix. Re-season if necessary.

For the drunken black beans:

1.) In a pot or cast iron skillet, sauté onions, garlic and jalapeño in a little oil or lard, for about 8-10 minutes. Add cumin and paprika and cook for another 2 minutes.

2.) Open 3 cans of black beans. Drain and rinse 2 of the cans, and add to pot with onions.  Pour the third can in with all its liquid.

3.) Cover with beer (1-2 bottles) and simmer on low for about an hour, allowing liquid to reduce. Season with salt and pepper to preferred flavor.

For the cabbage:

1.) In a pot, put red wine vinegar, sugar, salt, mustard seed, and one bottle of beer. Bring to a boil.

2.) Put the cabbage in another pot. When liquid is boiling, pour over the cabbage and mix. Allow to cool.