Tacos & Tortas
- 1 large fresh poblano chile
- 1 clove garlic
- 1 or 2 fresh serrano chiles, stemmed and roughly chopped
- 1 medium bunch cilantro, (tough lower stems cut off, the leafy part roughly chopped), plus additional for serving
- 1 medium bunch parsley (tough lower stems cut off, the leafy part roughly chopped)
- 1 1/2 pounds ground pork (you’ll need pork that’s a little fatty—25 to 30%—and preferably coarsely ground)
- 3 tablespoons spinach powder (available at well-stocked grocery stores and from online sources)
- 2 tablespoons light-flavored vinegar (i.e. rice wine vinegar)
- 2 teaspoons salt
- 12 fresh corn tortillas
- Roasted Tomatillo Salsa for serving
- Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler.
- Cool until handleable, rub off the blackened skin, tear open and pull out the stem and seed pod.
- Quickly rinse to remove any seeds or bits of skin.
- Roughly chop and scoop into a food processor, along with the garlic, serrano(s), cilantro and parsley.
- Pulse until uniformly chopped, then run the machine until you have a coarse puree.
- In a large bowl, combine the pork with the green seasonings, spinach powder, vinegar, and the salt—your hand is the most efficient utensil for working the seasonings thoroughly into the meat.
- Break up the meat mixture as you transfer it to a 12-inch non-stick skillet set over medium heat.
- Cook turning frequently until cooked through (there will be browned edges), about 10 minutes.
- Scoop the mixture into warm corn tortillas and top with salsa and cilantro leaves, serve immediately.
Servings: 3-4 People
- 1 small white onion
- 1 tablespoon olive oil or vegetable oil
- 1 can (15oz) diced tomato
- 1 jar (16oz) Frontera Chipotle Salsa
- 1 tablespoon vinegar, preferably apple cider
- 4 cups chicken (loosely packed), coarsely shredded, cooked
- 1 teaspoon salt
- 8-12 warm tortillas
- 2 ripe avocados peeled, pitted and diced
- 3-4 tablespoons Mexican queso añejo or Parmesan or Romano cheese, finely grated
- In a large skillet, cook the onion in the oil over medium heat until crisp-tender and just beginning to brown, about 5 minutes.
- Stir in the salsa, tomatoes with their juice and the vinegar.
- Simmer, stirring regularly until quite thick, about 5 minutes.
- Stir in the chicken, cool, then taste and season with salt.
- Serve the mixture in warm tortillas. Let guests add avocado, cheese, and cilantro to taste.
Tacos & Tortas By admin
Servings: 6 tortas
- 1 1/2 pounds shredded pork from the Smoky Pork and Sweet Potato Boudin
- 2 3/4 cups blended tinga sauce from the Smoky Pork and Sweet Potato Boudin
- 6 Mexican bolillos or mini baguettes
- 1 1/2 cups Mexican melting cheese such as Chihuahua, quesadilla, asadero or Monterey Jack, mild cheddar or brick.
- 2 large avocados, peeled, seeded and cut into thin slices
- Preheat the oven to 375 degrees.
- Scoop the shredded pork and sauce into a medium pot and heat over medium-low until piping hot and the sauce has thickened.
- Taste and season with additional salt if necessary.
- Slice the bolillos in half lengthwise and using your fingers or a spoon, scrape out some of the soft bread in the center of each half, making a small hollow.
- Place the bottoms on a rimmed baking sheet.
- Divide the shredded pork between the 6 bottom halves, then top each with about 1/4 cup of shredded cheese.
- Cap the tortas with the top half of the rolls and slide the baking sheet into the oven for about 10 minutes or until the cheese has melted and the bolillos have crisped.
- Once out of the oven, remove the top half of the roll and add the avocado slices.
- Replace the tops and serve immediately.