Yield: Makes 15-20 tacos
The acidity of the tomatillos beautifully balances the fat of the pork shoulder in these tacos, so there is no need for lime wedges when serving them. The onion and additional cilantro provide crunch and fragrance.
This recipe is excerpted from Just Tacos: 100 Delicious Recipes for Breakfast, Lunch, and Dinner.
Make Ahead Tips
Note: The pork in green sauce will keep chilled 3 days.
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We love, love, love Mexican food and this is one of the best tacos I have ever made. I made them for my husband's birthday dinner last month and everyone raved. Making them again this weekend for company. I love the tomatillo sauce, I'm pretty sure I could drink it.
My husband is from Texas, I'm from upstate New York--hundreds of miles from NYC. He said this recipe is the best taco he has ever had.
This is insanely good- restaurant quality! And I say that having burned the bottom of the sauce while braising due to heat being too high, using boston butt instead of shoulder, and using feta instead of crema and/or white onions which I didn't have. I made a half recipe bc I wasn't sure but this is SO GOOD!!!!!! Definitely will make again...and again.
To give the veggies a little more flavor (and because I think boiling vegetables is so 18th century serf class), I roasted the tomatillos, the peppers, a sliced onion and garlic under the broiler for 20 minutes turning once as they browned, before blending with water.This recipe was sooo Delicioso!!!! I will definitely make it again (and again) the hardest part was cutting the pork. We wound up eating the pork out of bowls, like stew with the tortillas on the side to scoop with. Definitely worthy of the Cinco de Mayo Battle of Puebla Celebration!!!
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