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 1/2 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
Tomatillo Sauce:
Heat a skillet pan on medium-high heat.
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.
Saute for about 5 to 7 minutes.
You will notice the garlic peels are starting to slip off the cloves.
When all the peels are ready to slip off easily, set the pan aside. (And throw away the garlic peels.)
Put the already husked tomatillos into a pot of water.
Boil for 5 minutes and then drain.
Put tomatillos, a handful of (uncut) cilantro and garlic/onion mixture into a blender or food processor.
Blend until everything is evenly incorporated.
Tacos:
Line the shells into a baking dish.
Divide the cooked rice onto the bottoms of each shell.
Add the shredded pork on top of the rice.
Pour the tomatillo sauce on top of the pork.
Sprinkle cheese.
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.
Garnish with the lime slices and the rest of the cilantro.
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.
Recipe by Simply Gloria at https://simplygloria.com/tomatillo-pulled-pork-tacos/