Chef Eduardo Ruiz
Los Angeles is a mecca for genuine street tacos, and Chicas Tacos is a popular destination. For the filling, the restaurant slow roasts pork shoulder in an authentic salsa verde mixture for three hours, then folds the mixture into tacos that are handmade in the restaurant.
10 lbs. pork shoulder
3 3/4 cups tomatillos
1/2 cup jalapenos
1/4 cup garlic
1 cup yellow onion
1 tsp. cumin
1 cup vegetable stock
Salt and pepper, as needed
1. Preheat oven to 350 F. Rinse pork shoulder and pat dry. Dice into 2-inch cubes and season lightly with salt and pepper. Let rest for 20 minutes, until meat is less chilled.
2. For salsa verde: In food processor, puree tomatillos, jalapenos, garlic, onion, cumin, vegetable stock, and 4 tablespoons salt until smooth.
3. Place pork in hotel pan, pour in salsa verde and mix until pork is well coated.
4. Cover hotel pan with plastic wrap and foil. Roast in 350 F oven for 3¼ hours; remove and let cool, covered, for 30 minutes. Refrigerate once cooled.
5. For service, warm pork and serve on corn tortillas with some of salsa verde and cilantro.
Photo courtesy of National Pork Board