Ingredients

The following ingredients have 8 Servings
  • 6 tomatillos
  • husks removed and rinsed
  • coarsely chopped
  • Salt
  • About ½ cup cilantro (a handful of tops)
  • About 2 tablespoons mint leaves
  • 2 serrano or jalapeno peppers
  • coarsely chopped
  • 1 clove garlic
  • crushed
  • 1 small or ½ medium onion
  • chopped
  • 1/2 ripe Haas avocado
  • 1 lime
  • ¼-1/2 cup water
  • to thin sauce if necessary
  • 3 large or 4 small poblano peppers
  • 4 tablespoons olive or canola oil
  • 2 white onions
  • peeled
  • halved and thinly sliced
  • 2 pounds coarse ground pork (ask your butcher to grind on coarse side for you)
  • Salt and pepper
  • 2 teaspoons baking soda
  • 1 tablespoon ground cumin (a palmful)
  • 2-3 stems fresh oregano
  • stemmed
  • 2 serrano or jalapeno peppers
  • coarsely chopped
  • 1 bunch scallions
  • whites and greens
  • finely chopped
  • 6 cloves of garlic
  • chopped
  • 1 bunch Swiss chard
  • stemmed and finely chopped
  • 1 cup combined parsley and cilantro tops
  • chopped
  • 1 lime
  • plus wedges to serve
  • Shredded Chihuahua or Monterey jack cheese
  • 12-16 corn tortillas
  • charred

Instruction

  • For the salsa, place tomatillos in food processor or blender and pulse into puree
  • Add salt, cilantro, mint, peppers, garlic, onion, avocado, and juice of 1 lime, and combine until fairly smooth
  • Adjust seasoning and thin with water if too thick
  • Store in fridge up to 2 weeks
  • For the poblanos, char them over an open flame on burners or under a hot broiler until blistered all over
  • Cool poblanos in covered bowl
  • Peel and seed the peppers, then cut into thin strips or “rajas
  • ” For the onions, heat a medium skillet over medium heat and add 2 tablespoons olive or canola oil
  • Cook the onions slowly until sweet and very soft, but not caramelized, 20-25 minutes
  • Add water if they begin to brown and lower heat
  • For the pork, season with salt and pepper and baking soda and chill uncovered 1 hour or overnight
  • (This will help the pork get extra-crispy once crumbled
  • ) Heat a large cast iron or nonstick skillet with 2 tablespoons oil over medium-high
  • When pan smokes, add pork and brown well, crumble, and season with cumin and oregano
  • To a food processor, add serrano peppers, scallions, garlic, chard, and parsley and cilantro
  • Pulse until smooth
  • Stir mixture into pork, adjust salt and pepper and add juice of 1 lime
  • To serve, place cheese on hot tortilla, top with pork, poblanos, onions and a little raw salsa
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