- Mi Rancho Organic Corn Tortillas
- 3lb cubed Pork Shoulder or Butt
- ½ white onion, roughly chopped
- 10 tomatillos
- 4-5 garlic cloves
- 8-10 Dried Chile Japones (remove stems)
- Napa Cabbage, Thinly Shaved
- Queso Fresco, Crumbled
In a large sauce pot, cover pork shoulder/butt with water – enough to just cover the meat. There should be enough extra space in the pot above the water line, as this will boil and foam as it cooks. Boil on medium high until water has completely evaporated, which will be about 45 minutes to an hour depending on the amount of pork. The fat of the pork is what adds all of the flavor.
De-husk tomatillos and leave whole. Boil tomatillos for 10-15 minutes until soft and they’ve changed color from a vibrant green to a mustard yellow-green.
Roast dried chile japones in hot, dry skillet until the begin to turn brown. Heating them this way helps develop the flavor and allows it break down in the blender.
Blend hot tomatillos, chile japones, garlic cloves and a generous pinch of salt. Set aside.
Once the water has evaporated from the pork, begin to flavor your pork by sautéing the pork with olive oil and white onion. Once the onions are tender, add your savory green sauce. As it combines with the pork and cooks through, it will take on a golden-brown color.
Heat Mi Rancho Organic Corn Tortillas on an open flame until each tortilla is slightly charred.
Build each taco, adding savory pork, cabbage, queso fresco and crema. No need for salsa, all of the flavor is in the pork!