From Pibil to Tacos
Pulled pork tacos made from leftover cochinita pibil, with fresh soft corn tortillas, tomato, avocado and charred tomatillo salsa..
Simmer leftover cochinita pibil in a little stock until heated through, then use two forks to shred apart. Keep warm.
Char tomatillo halves, onion slices and serrano peppers in a lightly oiled skillet. Give that a couple of spins in a blender or food processor along with a little fresh lime, garlic, sea salt and black pepper. Refrigerate.
Cook fresh corn tortillas on a comal or iron skillet.
Load tortillas with pulled pork and garnish with slices of avocado and tomato and dress with tomatillo salsa and sour cream. Serve with charra beans and/or Spanish rice if desired.
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