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Green Chili Tacquitos

532 Green Chili Tacquitos
Salsa verde completes this party snack everyone will love
skill level
Easy
time
Over 120min
servings
12
cost
$$
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Salsa verde completes this party snack everyone will love
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ingredients
  • For the Green Chili Filling
  • Vegetable Oil
  • 3 pounds Boneless Pork Butt; cut into 2-inch chunks
  • 4 Poblano Peppers
  • 6 Serrano Peppers
  • 2 Jalapeno Peppers
  • 1 pound Tomatillos; halved
  • 1 bunch Cilantro; chopped & divided
  • Water; as needed
  • 1 Yellow Onion; halved
  • 6 Garlic Cloves; sliced
  • 2 tablespoons Cumin
  • 1 bottle Ale Beer
  • Salt
  • Vegetable Oil
  •  
  • To Make Tacquitos
  • 24 small Corn Tortillas; warmed on a griddle or nonstick pan
  • Salt
  • Pimentón
  •  
  • Garnishes
  • Cilantro Leaves
  • Guacamole
  • Sour Cream
  • Hot Sauce
  • Lime Wedges
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat the oven to 450°F.
  • 2
    Vegetable Oil
    4 Poblano Peppers
    6 Serrano Peppers
    2 Jalapeno Peppers
    Salt
    Toss the Poblanos, Serranos, and Jalapenos in 2 tablespoons of the Vegetable Oil and season with Salt. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the skin and the seeds from the peppers.
  • 3
    Roasted Peppers
    1 pound Tomatillos; halved
    1/2 the Cilantro
    Water; as needed
    Salt
    In a blender, purée the Peppers with the Tomatillos, half the Cilantro, as much Water as needed to start the purée, and season this mixture with Salt.
  • 4
    Oil
    3 pounds Boneless Pork Butt; cut into 2-inch chunks
    Salt
    Freshly Ground Black Pepper
    1 Yellow Onion; halved
    6 Garlic Cloves; sliced
    2 tablespoons Cumin
    Heat a few tablespoons of Oil in a Dutch oven. Season the Pork with Salt and Pepper and brown the Pork on all sides. Remove to a plate, and drain some of the fat. Add the Onion, Garlic, and the Cumin and cook for 2 more minutes, being careful not to burn. Add the Pork back to the pan.
  • 5
    1 bottle Ale Beer
    remaining Cilantro
    Add the Beer and bring to a boil and reduce to a simmer. Add the rest of Cilantro (saving some for garnish). Stir in the Tomatillo mixture and let simmer until the Pork is fork tender and the mixture has reduced a bit, about an hour and a half.
  • 6
    Allow the mixture to cool, and then shred the Pork with two forks. Moisten the mixture with some of the braising liquid.
  • 7
    Oil
    Preheat a dutch oven with 2 inches of oil, or a deep fryer to 360-375°F.
  • 8
    24 small Corn Tortillas; warmed on a griddle or nonstick pan
    Place a spoonful of the shredded pork mixture onto the Tortillas, and roll up, securing the seam with a toothpick. Repeat with remaining Tortillas and filling.
  • 9
    Salt
    Pimentón
    Fry the Tacquitos for 2 to 3 minutes, until golden brown and crisp. Drain on a paper towel lined plate and season immediately with Salt and Pimentón.
  • 10
    Cilantro Leaves
    Guacamole
    Sour Cream
    Hot Sauce
    Lime Wedges
    Remove the toothpicks to serve, accompanied by garnishes.
 
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