Guisado Verde Tacos

From La Nueve Fresh & Hot, Dallas. Courtesy “The Tacos of Texas”

Makes 10 tacos

SALSA 1 pound jalapeño peppers 1½ pounds peeled green

tomatoes 6 black cloves Pinch cumin Pinch black pepper ¼ teaspoon oregano 4 garlic cloves Salt

Instructions:

Place a pot with water on the stove and add jalapeño peppers. Cook for 15 minutes, then add the peeled and cleaned green tomatoes and cook for another 10 minutes.

Place the peppers and green tomatoes in a blender along with the rest of the ingredients and a cup of water.

Blend until everything is thoroughly mixed. If you want more spice in your stew, add 5 serrano peppers. Set aside until ready to use.

GUISADO 4 pounds diced pork meat 2 teaspoons cooking oil 1 medium onion, finely

diced Salsa (recipe above) Corn tortillas

Instructions:

Place the meat in a pot with the oil. Cook on medium heat, stirring the pot every 2 to 3 minutes.

Cook until all the meat juice is almost gone. Add half of the diced onion and cook until transparent.

When the meat juice is all gone and the meat is cooked to perfection, add the salsa and keep it on the fire until the meat sauce (guisado) comes to a boil. Remove from heat.

Warm tortillas on a skillet and fill with guisado.

You can add fresh onions, cilantro and a slice of avocado to make them even more delicious.