Crispy Pork Tacos in Green Salsa — Tacos de Chicharron en Salsa Verde
Mexico City home tacos of crisp pork chicharron simmered briefly in tomatillo-serrano salsa until softened at the edges, served on warm corn tortillas with white onion and cilantro.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Husk and rinse 10 tomatillos. Stem 4 serrano chiles. Rough-chop 1/2 onion and peel 4 garlic cloves for salsa. Chop 1/4 cup cilantro for salsa. Finely dice 60g white onion for topping. Chop 1/4 cup cilantro for topping. Break 400g pork chicharron into 4cm pieces.
Char
Heat a dry skillet over medium-high heat 1 minute. Add tomatillos and serranos, char 8 minutes turning often, until blackened in patches and tomatillos collapse and release juice.
Build
Blend charred tomatillos, serranos, rough-chopped onion, garlic, 1/4 cup cilantro, and salt until coarsely textured, thick enough to coat a spoon.
Saute
Heat 2 tbsp oil in a heavy skillet over medium-high heat 1 minute. Pour in salsa, cook 3 minutes stirring, until colour deepens to olive green and surface bubbles steadily.
Simmer
Add 240ml stock and bring to simmer over medium heat. Add chicharron pieces, toss to coat, simmer 5 minutes stirring gently, until softened at edges but holding shape. While chicharron simmers, char 4 corn tortillas directly over gas flame or in dry skillet 20 seconds per side until dark spots appear and they become pliable. Stack and cover with a clean towel.
Plate
Divide saucy chicharron between warm tortillas, top with diced white onion and cilantro. Serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.