Categories: Mexican
Ingredients
- Green Salsa:
- 6 tomatillos
- 1/2 medium white or yellow onion, coarsely chopped
- 1/4 cup fresh cilantro
- 2 large garlic cloves, crushed
- 2 jalapenos, seeded and coarsely chopped
- 1 lime, juiced
- A few leaves fresh mint
- 1 tsp honey
- Salt
- Sriracha Crema:
- 1 cup sour cream
- 1-inch piece ginger, peeled and grated or minced
- 1 lime, juiced
- 2 tbsp. Sriracha
- 1/2 tsp ground cumin
- Pork and Tortillas:
- 2 tbsp. canola or olive oil
- 1 1/4 lbs. ground pork
- 1 Vidalia onion, finely chopped
- 2 garlic cloves, chopped
- 1 tsp Mexican oregano
- Salt and pepper
- 1/2 cup chicken stock
- 12 small soft corn tortillas
- Crumbled queso asadero or queso fresco
- Chopped little gem or iceberg lettuce
- Pickled jalapeno or sport pepper slices, for topping
Directions
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Peel the husks from the tomatillos, rinse off the sticky coating, then quarter, core and chop. In a food processor, pulse all the green salsa ingredients to finely chop; season with salt.
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In a small bowl, mix all the Sriracha crema ingredients.
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For the tacos, in a large skillet, heat the oil over medium-high. Cook the pork, stirring occasionally and breaking up with a spoon, until browned, about 8 minutes. Add the onion, garlic, and oregano; season with salt and pepper. Cook, stirring often, until the onion softens, 2-3 minutes. Add the stock; reduce the heat to medium-low. Cook until thickened, 7-8 minutes.
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In a large, dry skillet over high heat or directly over the open flame on a gas stovetop, cook the tortillas, turning occasionally, until charred in spots, about 2 minutes.
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Slather the Sriracha crema on the tortillas and top with the pork mixture, cheese, lettuce, green salsa and pickled jalapeno slices.