Cheers to the Holidays
A secret ingredient makes this zesty pork taco recipe a star
Wondering what to serve your guests or bring to a holiday party? You can't go wrong with Stella Artois, which actually began as a holiday gift way back in 1366.
Six hundred years ago, the Den Hoorn brewery in Leuven, Belgium, gifted the town's citizens the beer for Christmas. The name “Stella” — meaning “star” in Latin – pays homage to the occasion, and a star has been proudly displayed on Stella Artois bottles ever since.
As great as it is to drink, Stella Artois can also make your recipes — holiday and year-round — even more flavorful.
When everyone's had their fill of turkey, try this zingy taco recipe from chef Roy Choi:
Pork Shoulder Asada Tacos
Serves 4
Ingredients
- 1 lb. pork shoulder or butt, cut into steaks
- 1/4 onion, peeled
- 1/4 cup garlic cloves, peeled
- 1/4 chopped scallions
- 1/4 cup ancho chile powder
- 1 tbs. ground pepper
- 2 jalapeno peppers
- 1/2 bunch fresh cilantro
- 3/4 cup Stella Artois beer
- 1 orange
- 2 limes
- 1/2 kiwi, peeled
- 1/4 cup mirim
- Good pinch of kosher salt
- Good pinch of sugar
Directions
— Combine all the ingredients for the marinade in a blender or food processor and puree.
— Rub the marinade all over the pork and marinate the meat in the refrigerator, covered, for at least an hour or up to 2 days.
— When you're ready to grill, heat the grill to medium heat, brush with oil, and season with salt and pepper. Cook the pork for 6-8 minutes, until it's nice and charred on the outside and medium well on the inside.
— Sprinkle with salt and pepper, then enjoy!
See the Pork Shoulder Asada Tacos recipe, and all of Stella Artois' recipes, here. Be sure to enjoy responsibly.