Pork & Greens in Salsa Verde
Pork and Greens in Salsa Verde Chile Verde, a flavorful dish made with tender pork in a vibrant green chile sauce, has become a beloved favorite in...
2 min read
25 mins
Total Cook Time
2 Products
Locate La Costeña
Headline
Subheadline
Recipe Ingredients
3 Pounds Red Potatoes- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Vegetable oil, plus more for frying
- 1/2 cup finely chopped white onion
- 3 tablespoons diced La Costeña Chipotles in Adobo, or to taste
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher or coarse sea salt, or to taste
- 1/2 teaspoon coarsely ground black pepper, or to taste
- 10 - 12 Corn Tortillas
- 1 La Costeña Salsa Verde
- 1 Shredded Lettuce, for Garnish
- 1 Diced Tomato, for Garnish
- 1 Mexican Cream
- 1 Crumbled Queso Fresco, for Garnish
Directions
To make the potatoes in adobo, rinse and quarter the potatoes. In a large pot, bring salted water to a boil. Add the potatoes and cook for about 15 minutes over medium-high heat, or until thoroughly cooked and soft. Drain.
In a heavy skillet set over medium heat, add the butter and oil. Once it melts and begins to bubble, stir in the onion and cook for 4 to 5 minutes until they soften. Add the diced chipotles, vinegar, salt and pepper and combine well. Incorporate the cooked potatoes. Using a potato masher or a wooden spoon, mash the potatoes roughly as you mix them.
Heat a comal or a dry skillet over medium heat until hot. Heat the tortillas on the comal or skillet for about a minute per side; this will prevent them from breaking when rolling them into taquitos. Place 2 tablespoons of potatoes on one side of each tortilla and roll them up tightly, inserting a wooden toothpick through the seam to hold them together. You can insert a toothpick through 2 to 3 taquitos at a time, so they will fry evenly and hold their shape.
Fill a casserole with about an inch of oil. Heat over medium heat for at least 5 minutes before frying the taquitos. Once the oil is hot, gently drop in the taquitos in batches, being careful to not overcrowd the pan. Fry them until they have crisped and turned golden, about 2 to 3 minutes on one side, then flip and repeat on the other side for another 2 to 3 minutes. Remove the taquitos from the oil and put them on a plate or tray lined with paper towels.
Heat the salsa verde in a saucepan until hot. Place taquitos on a platter, cover with salsa verde, garnish with shredded lettuce, crema and queso fresco.
La Costeña chipotles and its adobo sauce are packed full of authentic spicy flavor
They can be used as a marinade to spice up everything from meats to vegetables and are a flavorful addition to a wide variety of recipes!
Buy Online @ Amazon!
Pati Jinich
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.
Greek Lentil Salad with La Costeña Pickled Serrano Peppers
Greek Lentil Salad with La Costeña Pickled Serrano Peppers This simple lentil salad is loaded with Greek flavors and health benefits. You can prepare...
