Fiery Firecracker Street Tacos

Allergens

Dairy (Monterey Jack cheese)

Ingredients

• 12 small corn tortillas
• 2 lbs pork shoulder, diced into 1/2
• inch cubes
• 3 cups homemade or store
• bought salsa verde
• 1 large white onion, thinly sliced
• 4 jalapeños, thinly sliced
• 2 cups shredded Monterey Jack cheese
• 1/2 cup fresh cilantro leaves, chopped
• 1 lime, cut into wedges
• 2 tbsp vegetable oil

Instructions

1. In a large pan over medium high heat, cook the pork shoulder cubes until browned on all sides, about 8 minutes. Season with salt and pepper to taste.
2. Pour in the salsa verde, stirring to combine. Reduce the heat to low, cover, and let it simmer for 1 hour, or until the pork is tender and pulls apart easily with a fork.
3. In a separate pan, heat the vegetable oil over medium heat. Add the onion and jalapeño slices, cooking until they are slightly softened and fragrant, about 5 minutes.
4. Remove the pork from the salsa verde and shred it with two forks. Return the pork to the sauce, stirring to combine. Keep warm over low heat.

Chef’s Insight

For an extra smoky flavor, grill the tortillas over an open flame for a few seconds on each side before assembling the tacos.

Notes

To enhance the sizzle and aroma of this dish, try using freshly made corn tortillas from your local market or make them yourself.