Tangy tomatillos
Marinated pork tacos not just for Tuesdays
Few foods in our culture have become as synonymous with a day of the week as “Taco Tuesday.” But these cumin- and lime-marinated pork tacos with salsa verde (green salsa) are easy to prepare and perfect any night of the week.
As a personal chef, I’ve often been amazed at how many people are either allergic to or are unable to tolerate tomatoes for a number of reasons. Tomatoes are abundant now and, in a salsa, go well with tacos. However, if you’re sensitive to tomatoes, this salsa made with tomatillos is a great alternative.
Both tomatoes and tomatillos are in the nightshade family, and although tomatillos look like small green tomatoes, they are different. They have a thin, papery husk surrounding them that adheres because of a sticky film. Before roasting, remove the husk and rinse the film off under running water.
Roasting the tomatillos, in addition to roasting the onion, jalapeños and garlic, adds complexity and depth to the salsa’s flavor. After the vegetables cool to room temperature, place in a food processor or blender with fresh cilantro and fresh garlic, then pulse to a coarse purée.
Tomatillos, as with green tomatoes, can be on the tangy side. If the sauce is too tart for your taste, a small amount of agave nectar will take some of the edge off.
This salsa recipe makes more than you’ll need for the tacos, but it keeps for one to two weeks in the refrigerator and is also great with tortilla chips.
Serve the pork and salsa in warmed corn or flour tortillas with finely shredded (or angel hair) cabbage, queso fresca or feta cheese, chopped cilantro and lime wedges.