Pork and Chipotle Tacos
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
1 (2-1/2 pound) bone-in pork butt
2 Tbsp. corn oil
2 large onions, chopped
1-1/2 cups chopped fresh cilantro
3 Tbsp. chopped canned chipotle chilies
2 (15 oz.) cans black beans, rinsed, drained
1-1/2 cups chopped green onions
2 avocados, pitted, peeled and diced
Maria’s tomatillo salsa (see recipe)
12 (6″) corn tortillas
Roast the pork, sprinkled with salt and pepper, in a 350F oven until it is brown and tender, about 2 hours. Shred the pork.
Heat the corn oil in a large skillet over medium-high heat. Add the onions and saute until tender. Add the shredded pork, cilantro and the chopped chipotle chiles with their sauce. Stir until the mixture is heated through. Season with salt and pepper.
Wrap the tortillas in foil and heat them in a preheated 350F oven for 10 minutes. Stir the beans in a saucepan over medium-low heat. Coarsely mash the beans. Arrange the tortillas on a work surface and spread the mashed beans over them. Top with the pork and sprinkle with green onions & avocados.
Serve with salsa and fresh lime wedges.
Makes 4 servings.