A mexican friend taught me how to make these fantastic tacos. No recipe books, no exact measurements, just verde tacos like Mama used to make....except for, perhaps, a few store-bought tortillas.
Sauce:
4-6 dried red chili's
1 large can of tomatillos, drained
1 onion, roughly chopped
garlic
Filling:
1 pork tenderloin sliced as thin as you can slice it,
then cut into small, bite-sized pieces.
chopped onion (optional)
1-2 cloves of garlic, minced
Accompaniments
tortillas
lettuce, shredded
cilantro
shredded cheese
refried beans
Directions
Snap off the ends of these chili's and shake all of the seeds out of them, if you don't want it devil-hot. Put a little oil into a frying pan, and stir them around until they're toasted. Keep your overhad fan on, or you'll be sneezing your head off.
Transfer the chili's into a blender. Throw in the tomatillos, onion, and garlic, and puree.
Saute the pork in oil, with onion and garlic. After it's browned almost through, pour that pitcher of chili-tomatillo salsa over the top. You can add a little water, if needed, and then cook it down over low-to-medium heat for about 30 minutes, or until you're ready to eat.
Load up your tortillas and eat. These are good with a scoop of refried beans in them too.
