Categories: Mexican

Ingredients

• Green Salsa:
• 6 tomatillos
• 1/2 medium white or yellow onion, coarsely chopped
• 1/4 cup fresh cilantro
• 2 large garlic cloves, crushed
• 2 jalapenos, seeded and coarsely chopped
• 1 lime, juiced
• A few leaves fresh mint
• 1 tsp honey
• Salt
• Sriracha Crema:
• 1 cup sour cream
• 1-inch piece ginger, peeled and grated or minced
• 1 lime, juiced
• 2 tbsp. Sriracha
• 1/2 tsp ground cumin
• Pork and Tortillas:
• 2 tbsp. canola or olive oil
• 1 1/4 lbs. ground pork
• 1 Vidalia onion, finely chopped
• 2 garlic cloves, chopped
• 1 tsp Mexican oregano
• Salt and pepper
• 1/2 cup chicken stock
• 12 small soft corn tortillas
• Crumbled queso asadero or queso fresco
• Chopped little gem or iceberg lettuce
• Pickled jalapeno or sport pepper slices, for topping

Directions

1. Peel the husks from the tomatillos, rinse off the sticky coating, then quarter, core and chop. In a food processor, pulse all the green salsa ingredients to finely chop; season with salt.

2. In a small bowl, mix all the Sriracha crema ingredients.

3. For the tacos, in a large skillet, heat the oil 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, 2-3 minutes. Add the stock; reduce the heat to medium-low. Cook until thickened, 7-8 minutes.

4. 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.

5. Slather the Sriracha crema on the tortillas and top with the pork mixture, cheese, lettuce, green salsa and pickled jalapeno slices.

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