• 40 dried guajillo chiles
• 20 dried ancho chiles
• 20 dried pasilla negro chiles
• 2½ cups fresh orange juice
• Grated zest of I orange
• ½ cup firmly packed dark brown
• sugar
• 9 cloves garlic
• 1½ tablespoons cumin seed, roasted and ground (page 164)
• 1½ tablespoons kosher salt
• 1 tablespoon black pepper
• 1½ tablespoons distilled vinegar
• 1 tablespoon fresh lime juice
• 6 ounces cola
• 8 ounces Mexican beer
• 4 pounds pork shoulder, cut into ½-inch cubes
• 3 tablespoons vegetable oil
• 24 (5½-inch)soft white corn tortillas, for serving
• Garnish: caramelized diced pineapple, Pineapple-Habanero Chile Salsa

Pineapple/Habanero Salsa:

• 1 pineapple, about 3 ½ pounds, peeled, cored, and cut into ¼ inch rings
• 1 orange or red habanero chile, dry-roasted, seeded, and minced
• 1 sweet red bell pepper, cored, seeded, and dices
• 1 tablespoon finely chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice

Tacos al Pastor

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• 2 tablespoons olive oil
• 2 cups chopped onion
• ¼ cup chopped garlic
• 8 cups chicken stock, or more as needed
• 3 pounds country-style pork ribs OR 2 pounds boneless, skinless chicken
• salt
• 3 bay leaves
• 2 tablespoons dried oregano, plus more for garnish
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon ground cumin, lightly toasted
• 2 15-ounce cans hominy, white or golden
• 5 large dried chiles, such as guajillo, ancho, pasillo

Garnish:

1 white onion, thinly sliced and soaked in ice water, chopped cilantro, chopped cabbage or lettuce, lime wedges, sliced radishes, diced jalapeño peppers, diced avocado, corn tortilla chips, for garnish

Red Posole

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• 2 cups du Puy lentils
• 1 cup dried pinto beans, soaked overnight
• 1 cup dried cream peas or small white beans such as navy beans or crowder peas, soaked overnight
• 2 tablespoons chili powder
• 1½ teaspoons ground cumin
• 1¼ teaspoons hot paprika
• 1 teaspoon cayenne
• 3/4 teaspoon dried oregano, crumbled
• 1/4 teaspoon ground cinnamon
• 1 head garlic, minced
• 2 cups yellow onion, small diced
• 1 cup red bell pepper, small diced
• 1 cup yellow bell pepper, small diced
• 1 cup poblano chile, small diced
• 14.5 ounce petite diced tomatoes with juice
• 1/4 cup dry red wine
• 2 tablespoons tomato paste
• 1 tablespoon chipotle sauce
• 8 cups vegetable stock
• 1 tablespoon kosher salt
• 1 teaspoon hot sauce or to taste
• 1/4 teaspoon crushed red pepper

Emeril's Vegetarian Chili

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• 2 or 3 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 2 fresh green chili peppers, finely chopped
• 2 tablespoons vegetable oil
• 2 teaspoon hot chili powder
• 1 (14 oz) can, kidney beans
• 3/4 cup cheddar cheese, grated
• 1 fresh red chili, thin strips
• salt and freshly ground black pepper

Chili Bean Dip

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• 2 pounds skirt, flank, or other steak, in four pieces
• salt
• 1 bunch flat-leaf parsley, washed and trimmed
• 4 cloves garlic, finely chopped
• 1 cayenne, jalapeño or serrano chili, finely chopped, seeded if desired (optional)
• 1 teaspoon Louisiana-style hot sauce
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon black pepper
• cooking oil, as needed

Steak with Parsley Sauce

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