Pork Tacos with Sriracha and Green Salsa
Serves 4
Ingredients
- Green Salsa
- 6 Tomatillos or, when in season, 2 large unripe green tomatoes
- 1/2 Medium white or yellow onion, coarsely chopped
- 1/4 Cup (a small handful) fresh cilantro or parsley leaves
- 2 Large cloves garlic, crushed
- 2 Jalapeño or Serrano chiles, seeded and coarsely chopped
- 1 Lime, juiced (about 2 tablespoons)
- A few leaves fresh mint
- About 1 Teaspoon light agave syrup or honey
- Salt
- Sriracha Crema
- 1 Cup sour cream or Mexican crema
- 1-inch-piece Ginger, peeled and grated or minced
- 1 Lime, juiced (about 2 tablespoons)
- 2 Tablespoons sriracha
- About 1/2 Teaspoon ground cumin
- Pork & Tortillas
- 2 Tablespoons canola or olive oil
- 1 1/4 Pounds ground pork
- 1 Vidalia or other sweet onion, finely chopped
- 2 Cloves garlic, chopped
- 1 Teaspoon (about 1/3 palmful) oregano, preferably Mexican
- Salt and pepper
- 1/2 Cup chicken stock or water
- 12 Small (5- to 6-inch) soft corn tortillas
- Crumbled queso asadero or queso fresco (optional)
- Chopped little gem or iceberg lettuce
- Pickled jalapeño or sport pepper slices, for topping
Shopping List
- Tomatillos or Unripe Green Tomatoes
- White or Yellow Onion
- Fresh Cilantro or Parsley Leaves
- Garlic Cloves
- Jalapeños or Serrano Chiles
- Limes
- Fresh Mint Leaves
- Sour Cream or Mexican Crema
- Ginger
- Sriracha
- Ground Pork
- Vidalia or Other Sweet Onion
- Oregano, preferably Mexican
- Chicken Stock
- Soft Corn Tortillas
- Crumbled Queso Asadero or Queso Fresco (optional)
- Little Gem or Iceberg Lettuce
- Pickled Jalapeño
Pantry List
- Light Agave Syrup or Honey
- Salt
- Ground Cumin
- Canola or Olive Oil
- Pepper
Instructions
- Peel the husks from the tomatillos (1), rinse off the sticky coating (2), then quarter, core and chop (3). In a food processor, pulse all the green salsa ingredients to finely chop; season with salt. In a small bowl, mix all the sriracha crema ingredients.
- For the tacos, in a large skillet, heat the oil, two turns of the pan, 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 to 3 minutes. Add the stock; reduce the heat to medium-low. Cook until thickened, 7 to 8 minutes.
- 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. Slather the sriracha crema on the tortillas and top with the pork mixture, cheese, lettuce, green salsa and pickled jalapeño slices.