Tacos have always been a meal that I reserved for days that required something quick and easy. My go-to recipe consisted of a few ingredients (ground turkey or beef, Lawry’s seasoning and pinto beans) with whatever toppings we had in the house like salsa, avocados and cheese. I can make it in my sleep. Needless to say taco night has become increasingly boring, minus the margaritas. But a few weeks ago I found a recipe I ripped out of an old Bon Appetite magazine—Beer-Braised Carnitas—and it sounded far too good not to try. And I decided it was time to step up my taco game with summer around the corner—post beach tacos and beer? Slam dunk. 

What you’ll need…
2 dried New Mexico or guajillo chiles (I just used a Poblano chile).
4 lb. pork shoulder cut into 2″ pieces
12 oz. Modelo
4 garlic cloves lightly crushed
4 tsp. salt
1/2 head of cabbage chopped
1-2 radishes thinly sliced
a bunch of cilantro chopped

For the full recipe head here.

A little tip: turn your burner on medium and toast your chile over the flames. I added chunks of avocado, shredded cabbage, a little lime juice, jack cheese, cilantro and radishes on top of my tacos. Also Whole Foods has these mini corn tortillas that are perfect as a heavy appetizer or light dinner.