Tacos with slow-roasted pork and mole sauce recipe
 These Mexican-style slow-roast pork tacos are topped with a rich chocolatey mole sauce and garnished with fresh coriander, lettuce and tomatoes. 1 tbsp fennel seeds, crushed2 garlic cloves, minced1 lemon, juice only1 heaped tsp dried chilli powder1 tbsp dried oregano50g/1¾oz lard, to spread over the joint1kg/2lb 4oz pork collar500ml/18fl oz pork or vegetable stocksalt and freshly ground black pepper 1 tbsp fennel seeds, crushed 2 garlic cloves, minced 1 lemon, juice only 1 heaped tsp dried chilli powder 1 tbsp dried oregano 50g/1¾oz lard, to spread over the joint 1kg/2lb 4oz pork collar 500ml/18fl oz pork or vegetable stock salt and freshly ground black pepper 2 dried chipotle chillies1 dried ancho chilli1 dried guajillo chilli1 onion, chopped6 garlic cloves2 ripe tomatoes3 tomatillos30g/1oz peanuts½ tbsp cumin seeds½ tbsp dried thyme1 tbsp dried oregano½ tsp cinnamon3 allspice berries3 cloves15g/½oz raisins, soaked in warm water and drained2–3 flour tortillas, torn250ml/9fl oz chicken stock60–80g/2¼–2¾oz dark chocolate, broken into small pieces1 tbsp soft brown sugar1 lime, juice onlysalt and freshly ground black pepper 2 dried chipotle chillies 1 dried ancho chilli 1 dried guajillo chilli 1 onion, chopped 6 garlic cloves 2 ripe tomatoes 3 tomatillos 30g/1oz peanuts ½ tbsp cumin seeds ½ tbsp dried thyme 1 tbsp dried oregano ½ tsp cinnamon 3 allspice berries 3 cloves 15g/½oz raisins, soaked in warm water and drained 2–3 flour tortillas, torn 250ml/9fl oz chicken stock 60–80g/2¼–2¾oz dark chocolate, broken into small pieces 1 tbsp soft brown sugar 1 lime, juice only salt and freshly ground black pepper 12 small corn tortillas, toasted2 tbsp chopped fresh coriander2 Little Gem lettuces, shredded1 beef tomato, sliced1 green chilli, sliced3 limes, cut into wedges, for squeezing 12 small corn tortillas, toasted 2 tbsp chopped fresh coriander 2 Little Gem lettuces, shredded 1 beef tomato, sliced 1 green chilli, sliced 3 limes, cut into wedges, for squeezing Method For the pork, mix together the fennel seeds, garlic, lemon juice, chilli, oregano and lard in a bowl. Use this to spread over the pork collar, then leave to marinate for at least an hour, or preferably overnight.When you're ready to cook the pork, preheat the oven to 220C/200C Fan/Gas 7. Season the pork well with salt and pepper and transfer to a roasting tin. Roast for 30 minutes, then turn the heat down to 180C/160C Fan/Gas 4. Pour the stock into the tin and cover with kitchen foil tightly. Roast for a further 4 hours until soft and tender. Rest the meat for 30 minutes before shredding and serving.To make the mole sauce, dry-fry the dried chillies in a frying pan for 1 minute. Remove the chillies from the pan into a small bowl and soak them in a little hot water; keep the chilli water. Return the frying pan to a high heat and dry-fry the onion, garlic, tomatoes, tomatillos, peanuts and spices until blistered and scorched. Transfer the tomato mixture to a blender or food processor and add the raisins, soaked chillies, chilli water, tortillas and enough stock to blitz to a smooth purée. Pour into a saucepan and add the chocolate, sugar and lime juice. Stir together over a low heat until the chocolate and sugar have melted into the sauce. Taste and season with salt and pepper. Cook for 2-3 minutes or until warmed through.To serve, spoon some mole sauce over a corn tortilla, add the meat and top with the garnishes and a squeeze of lime. Repeat with the remaining tacos and serve immediately. For the pork, mix together the fennel seeds, garlic, lemon juice, chilli, oregano and lard in a bowl. Use this to spread over the pork collar, then leave to marinate for at least an hour, or preferably overnight. For the pork, mix together the fennel seeds, garlic, lemon juice, chilli, oregano and lard in a bowl. Use this to spread over the pork collar, then leave to marinate for at least an hour, or preferably overnight. When you're ready to cook the pork, preheat the oven to 220C/200C Fan/Gas 7. Season the pork well with salt and pepper and transfer to a roasting tin. Roast for 30 minutes, then turn the heat down to 180C/160C Fan/Gas 4. Pour the stock into the tin and cover with kitchen foil tightly. Roast for a further 4 hours until soft and tender. Rest the meat for 30 minutes before shredding and serving. When you're ready to cook the pork, preheat the oven to 220C/200C Fan/Gas 7. Season the pork well with salt and pepper and transfer to a roasting tin. Roast for 30 minutes, then turn the heat down to 180C/160C Fan/Gas 4. Pour the stock into the tin and cover with kitchen foil tightly. Roast for a further 4 hours until soft and tender. Rest the meat for 30 minutes before shredding and serving. To make the mole sauce, dry-fry the dried chillies in a frying pan for 1 minute. Remove the chillies from the pan into a small bowl and soak them in a little hot water; keep the chilli water. Return the frying pan to a high heat and dry-fry the onion, garlic, tomatoes, tomatillos, peanuts and spices until blistered and scorched. Transfer the tomato mixture to a blender or food processor and add the raisins, soaked chillies, chilli water, tortillas and enough stock to blitz to a smooth purée. Pour into a saucepan and add the chocolate, sugar and lime juice. Stir together over a low heat until the chocolate and sugar have melted into the sauce. Taste and season with salt and pepper. Cook for 2-3 minutes or until warmed through. To make the mole sauce, dry-fry the dried chillies in a frying pan for 1 minute. Remove the chillies from the pan into a small bowl and soak them in a little hot water; keep the chilli water. Return the frying pan to a high heat and dry-fry the onion, garlic, tomatoes, tomatillos, peanuts and spices until blistered and scorched. Transfer the tomato mixture to a blender or food processor and add the raisins, soaked chillies, chilli water, tortillas and enough stock to blitz to a smooth purée. Pour into a saucepan and add the chocolate, sugar and lime juice. Stir together over a low heat until the chocolate and sugar have melted into the sauce. Taste and season with salt and pepper. Cook for 2-3 minutes or until warmed through. To serve, spoon some mole sauce over a corn tortilla, add the meat and top with the garnishes and a squeeze of lime. Repeat with the remaining tacos and serve immediately. To serve, spoon some mole sauce over a corn tortilla, add the meat and top with the garnishes and a squeeze of lime. Repeat with the remaining tacos and serve immediately.