These Mexican-style slow-roasted pork tacos are topped with a rich chocolate mole sauce and garnished with fresh cilantro, lettuce, and tomatoes.
Ingredients
For the pork
For the mole sauce
To serve
Method
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For the pork, combine the fennel seeds, garlic, lemon juice, chilli, oregano and lard in a bowl. Use it to spread over the pork neck, then marinate for at least an hour, or preferably overnight.
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When you’re ready to cook the pork, preheat the oven to 220C/200C Fan Cooker/Gas 7. Season the pork well with salt and pepper and transfer to a roasting pan. Roast for 30 minutes, then lower the heat to 180°C/160°C Fan/Gas 4. Pour the stock into the pan and cover tightly with aluminum foil. Roast for an additional 4 hours until soft and tender. Let the meat rest for 30 minutes before shredding and serving.
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To make the mole sauce, fry the dried chilies in a skillet for 1 minute. Remove the chiles from the pan in a small bowl and soak them in a little hot water; keep the water spicy. Return the skillet to high heat and dry cook the onion, garlic, tomatoes, tomatillos, peanuts and spices until they are blistered and charred. Transfer the tomato mixture to a blender or food processor and add the raisins, soaked chiles, chilli water, tortillas and enough broth to make a smooth puree. Pour into a saucepan and add the chocolate, sugar and lime juice. Stir over low heat until the chocolate and sugar are melted into the sauce. Taste and season with salt and pepper. Cook for 2-3 minutes or until heated through.
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To serve, drizzle some mole sauce over a corn tortilla, add the meat and top with the toppings and a squeeze of lime. Repeat with the remaining tacos and serve immediately.
