Preheat the oven to 450°F.
4 Poblano Peppers
6 Serrano Peppers
2 Jalapeno Peppers
Toss the Poblanos, Serranos, and Jalapenos in 2 tablespoons of the Vegetable Oil and season with Salt. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the skin and the seeds from the peppers.
1 pound Tomatillos; halved
1/2 the Cilantro
Water; as needed
In a blender, purée the Peppers with the Tomatillos, half the Cilantro, as much Water as needed to start the purée, and season this mixture with Salt.
3 pounds Boneless Pork Butt; cut into 2-inch chunks
Freshly Ground Black Pepper
1 Yellow Onion; halved
6 Garlic Cloves; sliced
2 tablespoons Cumin
Heat a few tablespoons of Oil in a Dutch oven. Season the Pork with Salt and Pepper and brown the Pork on all sides. Remove to a plate, and drain some of the fat. Add the Onion, Garlic, and the Cumin and cook for 2 more minutes, being careful not to burn. Add the Pork back to the pan.
1 bottle Ale Beer
Add the Beer and bring to a boil and reduce to a simmer. Add the rest of Cilantro (saving some for garnish). Stir in the Tomatillo mixture and let simmer until the Pork is fork tender and the mixture has reduced a bit, about an hour and a half.
Allow the mixture to cool, and then shred the Pork with two forks. Moisten the mixture with some of the braising liquid.
Preheat a dutch oven with 2 inches of oil, or a deep fryer to 360-375°F.
24 small Corn Tortillas; warmed on a griddle or nonstick pan
Place a spoonful of the shredded pork mixture onto the Tortillas, and roll up, securing the seam with a toothpick. Repeat with remaining Tortillas and filling.
Fry the Tacquitos for 2 to 3 minutes, until golden brown and crisp. Drain on a paper towel lined plate and season immediately with Salt and Pimentón.
Remove the toothpicks to serve, accompanied by garnishes.