Tomatillo Pulled Pork Tacos

Tomatillo Pulled Pork Tacos - SimplyGloria.com

 In case you haven’t heard or looked at the calendar, this weekend is the celebrated holiday on this “North” side of the border, Cinco do Mayo.  (Did you know it is celebrated more in the U.S. than down in Mexico?)

Before you start celebrating Cinco de Mayo this weekend, be sure to add this pulled pork recipe to your menu!  This recipe uses fresh tomatillos, aka “Mexican tomatoes”.  (The ll’s are silent, by the way.)

Tomatillo Pulled Pork Tacos are made with a very simple tomatillo sauce poured over some pulled pork and a bed of rice…inside of a crunchy tortilla shell.  Now, how scrumptious does that sound?

Tomatillo Sauce for Pulled Pork Tacos - SimplyGloria.com

First, I’m going to share with you how to make this tomatillo sauce…it can go on just about anything.  It is even dip-able!

Easy Tomatillo Sauce - SimplyGloria.com

Start by dicing an onion, small green pepper and a jalapeno– with or without the seeds.  (This is very mild without the seeds.)  Cut the root off a whole bulb of garlic.  Separate the garlic cloves and do not peel the garlic quite yet.  Saute the diced onions, green pepper, jalapeno and the garlic in a skillet on medium-high heat with 3 tablespoons of butter.

How to make easy Tomatillo Sauce - SimplyGloria.com

Saute for about 5 to 7 minutes.  You will notice the garlic peels are starting to slip off the cloves.  This is how you are roasting the garlic without burning it.  When all the peels are ready to slip off easily, set the pan aside.  (And throw away the garlic peels.)

Take all the husk off the tomatillos.  Put them into a pot with water and bring to a boil for 5 minutes.  Take out of the hot water and put into a blender or food processor.  (I used my Magic Bullet.)

How to make Tomatillo Sauce for Pulled Pork Tacos - SimplyGloria.com

Add a handful of (uncut) cilantro and your garlic/onion mixture to the tomatillos.  Blend until everything is evenly incorporated.

Aqui está!  (“Here you go”)  Your Tomatillo Sauce is all finished!  (Don’t worry, that’s the only Spanish word I’m using…I have no idea how to even speak the language!) 

Next, it’s time to start assembling the tacos…

Tomatillo Pulled Pork Tacos1 - SimplyGloria.com

Line up your crispy corn tortilla shells in a baking dish.  1}  Place cooked rice on the first layer in the shells.  2}  Add shredded pork on top of the rice.  3}  Pour the tomatillo sauce on the pulled pork.  4}  Sprinkle on some of your favorite cheese.  I love to use pepper jack cheese.

Tomatillo Pulled Pork Tacos - SimplyGloria.com #cincodemayo

Put into a preheated 375 degrees oven for about 7 to 10 minutes.  Or until all the cheese has melted and is heated all the way through.  Before serving, garnish with the rest of cilantro and a slice of lime on each taco.

Enjoy my friends!

What are your plans for Cinco de Mayo?  Also, if you enjoy Mexican cuisine (like I do!)…what is your favorite dish?

The Tomatillo Pulled Pork Tacos are linked up to party with:  {I Gotta Create} & {Adorn From Above} & {Somewhat Simple} & {The Girl Creative} & {Designed Decor} & {Happy Hour Projects} & {Whipperberry} & {A Little Clairification} & {Tatertots and Jello}

Tomatillo Pulled Pork Tacos
Author: 
Prep time: 
Cook time: 
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Serves: 8
 

This Tomatillo Sauce may also be eaten as a dip with your favorite tortilla chips! Can be refrigerated for up to 7 days. Makes about 2 cups of sauce, depending on how big the tomatillos are.
Ingredients
  • Tomatillo Sauce:
  • 7-9 tomatillos, husked
  • 1 small onion, diced
  • 1 small green pepper, diced
  • 1 garlic bulb, cloves separated
  • 1 bushel cilantro, whole (save a little for garnish)
  • 1 medium sized jalapeno, seeded and diced
  • salt and pepper to taste
  • For the Tacos:
  • 8 crispy corn tortillas
  • 1 cup cooked rice
  • 2 and ½ cups pulled pork, shredded
  • 1 cup of your favorite cheese. (I used Pepper Jack)
  • Garnish:
  • 1 small lime, thinly sliced
  • chopped cilantro from above

Instructions
  1. Tomatillo Sauce:
  2. Heat a skillet pan on medium-high heat.
  3. Cut the root off a whole bulb of garlic.
  4. Separate the garlic cloves and do not peel the garlic quite yet.
  5. Saute the diced onions, green pepper, jalapeno and the garlic in a skillet on medium-high heat with 3 tablespoons of butter.
  6. Saute for about 5 to 7 minutes.
  7. You will notice the garlic peels are starting to slip off the cloves.
  8. When all the peels are ready to slip off easily, set the pan aside. (And throw away the garlic peels.)
  9. Put the already husked tomatillos into a pot of water.
  10. Boil for 5 minutes and then drain.
  11. Put tomatillos, a handful of (uncut) cilantro and garlic/onion mixture into a blender or food processor.
  12. Blend until everything is evenly incorporated.
  13. Tacos:
  14. Line the shells into a baking dish.
  15. Divide the cooked rice onto the bottoms of each shell.
  16. Add the shredded pork on top of the rice.
  17. Pour the tomatillo sauce on top of the pork.
  18. Sprinkle cheese.
  19. Put into oven a 375 degrees preheated oven for 7-10 minutes. Or until all the cheese has melted and warm all the way through.
  20. Garnish with the lime slices and the rest of the cilantro.
  21. Enjoy!

Notes
This is a great way to use the already cooked rice and pulled pork you may already have. It’s what makes this a fast and easy meal to make.

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Comments

    • says

      You are too sweet, Cindy! I don’t really like the taste of limes as much as I do with lemons…but they sure do make Mexican food taste great with a bit of that twist…lime “twist”, that is! (=

    • says

      It’s super easy…if you want the sauce a little thinner, just add a couple tablespoons at a time to the blender. Perfect for chili verde enchiladas!

    • says

      I think that that’s why I’m always using pulled pork in everything…cz it’s my favorite, too! Although, this can easily be substituted with chicken, too. Thanks Holly for popping over!

  1. says

    Ok.. yum!!! These seriously look amazing! I love pulled pork, but have never had them in a taco before believe it or not. I am definitely going to give these a try and I love tomatillos {silent “ll’s”}. 🙂 Have a great weekend chica!

    • says

      Short story: I was lolly-gaggin’ in a kitchen store one night and over heard a cooking class instructor saying the tomatillo word over and over pronouncing the ll’s! Me, the very out spoken person that I am…raised my hand (I wasn’t even in the class!) and helped him out. Hey, someone had to tell him! It reminds me of the word Gyro…hehe!
      Are you going to be on the grill this weekend?
      Gloria recently posted…Firehouse Habanero SkilletMy Profile

    • says

      Thank you for the Pin action, Sharon! LMK what you think when you make these! I made the sauce yesterday for my in-laws…they loved it! But I used poached chicken breasts swimming in the tomatillo sauce inside flour tortillas. I love this sauce…can use it on a lot of things! (=
      Gloria recently posted…Firehouse Habanero SkilletMy Profile

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