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Jalapeno Cafe's Tacos Verde

(Green Tacos)

1 2-2 1/2 pound pork tenderloin
4 to 5 cloves garlic finely minced
Juice of two limes
3 tablespoons of Worcestershire sauce
Salt and pepper to taste
2 to 3 tablespoons oil
12 - 16 corn tortillas

One bunch of fresh cilantro, stems removed, leaves chopped. 
  Mixed with 1/2 onion, finely chopped
1 can Herdez Salsa Verde
1 cup Sour Cream or Mexican Crema

Prepare Meat for Taco Filling: Cut any fat and white skin away from meat and slice into small thin pieces, about 1 or 2 inches in size. Place meat in bowl. Sprinkle the minced garlic over the meat and mix well.

Mix lime juice and Worcestershire sauce and pour over meat, mixing well. Let marinade for 15 to 20 minutes.

In heavy skillet heat oil until very hot. Place meat in skillet and cook over high heat until meat is no longer pink and start to brown and crisp. Season with salt and pepper to taste.

Warm Tortillas: 12 - 16 corn tortillas (wrap in foil and place in pre-heated 325 degree oven for about 15-20 minutes to warm. Turn packet over once while baking. Flour tortillas can be used too, warm in the same way.

To assemble the Tacos: Place a few tablespoons of the meat in a warmed-softened corn tortilla. Spoon on Salsa Verde and some sour cream. Top with chopped onion and cilantro mixture.

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