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the life and times of J T Frey
The morita chiles make this a slightly spicier taco than we typically eat, but there's enough sweetness from the tomato and fat from some shredded cheddar and avocado to cut the heat nicely. The pickling brine used to reconstitute the morita chiles tastes amazing — I use it on sliced cucumber to make "red devil pickles."
Bayless' original recipe was for lamb, but — for the time being — beef chuck is still cheaper than lamb. Guajillo chiles are my absolute favorite, so the braising sauce for this one was right up my alley.
A scaled-down and slightly modified variant of https://www.rickbayless.com/recipe/red-mole-chicken-tacos/
The latest addition to the taco collection from Rick Bayless' YouTube channel. Good-quality rendered lard isn't easy to find locally, so I had to order a jar of EPIC organic pork lard online. It's not cheap, so I'll be saving the remnants from the crock pot insert to see if I can recover the solidified fat (which will now be pork and beef) for a future recipe.
Based on Rick Bayless' Frontera recipe. I found that no additional water was necessary and would have...well, watered-down the salsa. Bayless' recipe also mentioned an optional addition of a jalepeño; I didn't have one on hand, and I didn't find the salsa suffered from its omission, so I just left it out completely.
Serves 8 people.