We tried (and absolutely loved) the viral Quesabirria tacos. It got us thinking, "how great would a green version be?". Because our deep love of all things poblano is was an easy decision to create a poblano sauce to flavor and dip these tacos in. What we ended up coming up with will be features in many future Taco Tuesdays.
If you find the tacos too fragile to your liking, you can use two corn tortillas. Just layer the Monterey Jack cheese in the middle as you would a quesadilla.
INGREDIENTS 1/2 pork loin (about 3#) Pork Rub: 2 t salt 2 t pepper 2 t garlic 1 t cumin 1 t allspice 1/2 t cinnamon 2 T oregano 2 T brown sugar Sauce: 3 poblano peppers 2 jalapeños 3 cloves garlic 1 small onion, quartered 1/2 cup chicken broth 1/4 c Mexican beer 1 c tomatillo salsa Toppings: 4 radishes, thinly sliced 1/2 onion, finely dices shredded lettuce cotija cheese shredded pepper jack corn tortillas
DIRECTIONS Roast poblanos, jalapeños, garlic, and onion until blistered. Place in blender with broth, beer, and tomatillo salsa. Set aside Mix all ingredients for rub together Cut pork into large pieces and coat in the rub. Let pork stand for about 15 minutes. Brown pork on all sides in oil. Place pork into pressure cooker. Cover with sauce. Cook pork on high pressure for 10 minutes. Allow pressure to naturally release. Remove pork and chop into small pieces. To assemble the tacos, heat a large cast iron skilled or griddle over medium-high heat. Dip corn tortilla in cooking sauce and place on hot skillet. Cover with a light layer of Monterey Jack cheese. Place pork and desired toppings (we used all) in the center of the tortilla. Fold over and cook on both sides. Serve with the cooking sauce for dipping.