Pork Tacos, Dallas Gas Station Style and a side of Austin-Style Black Beans

Pork Tacos

• 4 dried pasilla chile’s with stems and seeds removed
• 2 lbs of pork shoulder
• 1 Canned chipotle chile in adobo
• 4 cloves of garlic, chopped
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• Small pinch of ground clove
• 1/4 Cup of orange juice
• 1/4 Cup of pineapple juice
• 1 Tbsp white vinegar
• 2 Tbsp olive oil
• Salt to taste
• 1 Tbsp veg oil

For the tacos

• 6 jalapenos
• Tortillas, corn or flour
• 1/2 Cup chopped cilantro
• 1/4 medium yellow onion diced
• 1 Lime in wedges
• Salsa

Austin-Style Black Beans

• 1 lb dried black beans
• 1Tbsp veg oil
• 1 Medium diced yellow onion
• 1 Carrot, diced
• 4 cloves of minced garlic
• 2 canned chipotle chile’s in adobo, chopped
• 1/2 Cup chopped cilantro divided
• 1/2 tsp ground cumin
• 1 Tbsp tomato paste
• 1/4 Cup of lime juice
• Salt to taste

1. In a a dry skillet heated on high, toast the pasilla chile’s on each side for about 10 seconds until they puff. 
2. Fill the pan with enough water to cover them. 
3. Leave the heat on until it starts to boil and then turn off the heat and let them soak for about 30 minutes. 
4. While the chile’s are soaking rinse the pork and trim the fat. 
5. Cut into half-inch size pieces. 
6. Once the pasilla’s are hydrated drain and rinse them. 
7. Place them in a blender with the chipotle chili, garlic, oregano, cumin, cloves, orange juice, pineapple juice, vinegar and olive oil. 
8. Blend until smooth and add salt to taste.
9. Toss the diced pork with the chile puree and place in a non-reactive container, and store in the fridge for 8 hours. 
10. Before cooking let the pork sit at room temp for 30 minutes.
11. To cook the pork, heat the veg oil in a large skillet on medium. 
12. Fry the pork in the skillet for 15 minutes stirring occasionally.
13. While the pork is cooking place the jalapenos under the broiler until blackened turning once. 
14. Serve pork in warm tortillas, topped with cilantro and onions, along with the roasted jalapeno,lime wedges and salsa on the side.
15. Rinse and sort through the beans removing any stones or shrivelled ones. Place the beans in a large pot and cover with 1 inch of water. Bring to a boil and cook for 15 minutes.
16. Drain and rinse the beans in a colander.
17. Return the empty pot to the stove and on med-low heat, warm the veg oil. 
18. Add the onions and carrots and occasionally stir. 
19. Cook until the onions are translucent and the carrots are lighter, about 8 minutes. 
20. Add the garlic and cook 30 more seconds. 
21. Return the beans to the pot along with the chipotle chile and 1/4 cup of cilantro. 
22. Cover with 2 inches of water, bring to a boil and then turn down the heat to low and simmer uncovered for 90 minutes. 
23. After 90 minutes add the remaining cilantro, cumin, tomato paste, and lime juice. 
24. Taste and add salt. 
25. Cook uncovered for another 30 minutes or until beans are tender.
26. The ultimate cooking time will depend on the freshness of the beans. 
27. When done smash a few beans against the side of the pot with a spoon to thicken the broth. 
28. Stir and serve.