Ingredients
- •3 lbs pork shoulder carnitas (prepared via sous vide)
- •12 corn tortillas
- •1 lb tomatillos, husked and rinsed
- •2 jalapeños, stemmed
- •½ white onion, roughly chopped
- •3 cloves garlic
- •½ cup fresh cilantro
- •Juice of 2 limes
- •1 tsp kosher salt
- •For serving: diced white onion, fresh cilantro, lime wedges, sliced radishes
Instructions
1
Prepare carnitas following traditional or chipotle recipe above
2
While carnitas cook, make salsa verde
3
Preheat broiler to high
4
Place tomatillos and jalapeños on a sheet pan
5
Broil for 5–7 min until charred and softened, turning once
6
Transfer charred vegetables to a blender
7
Add onion, garlic, cilantro, lime juice, and salt
8
Blend until smooth but still slightly chunky
9
Taste and adjust seasoning
10
Refrigerate salsa until ready to serve
11
When carnitas are done and crisped, warm tortillas
12
Place tortillas directly over gas flame or in a dry skillet for 30 sec per side
13
Fill each tortilla with carnitas
14
Top with salsa verde, diced onion, cilantro, and radishes
15
Serve with lime wedges
Notes
- •Salsa verde can be made up to 3 days ahead
- •For milder salsa, remove jalapeño seeds before blending
- •Warming tortillas properly makes a huge difference - don't skip this step
- •Leftover carnitas freeze beautifully for up to 3 months
Nutrition information
Calories
380 cal
Protein
28g
Fat
22g
Carbs
18g
Tags
tacosmexicansalsa verdecomplete meal