Our tomatillos are coming along like crazy so it is time to pick them and make delicious food.  There isn’t any way to use them all at once so I’ll be freezing a bunch this week to keep up with it all.  We had roast pork left over as well as the marinade from the Cuban sandwiches I made so I thought with these ingredients and a tomatillo salsa we’d have a delicious dinner.

I enjoyed puttering about the kitchen making the various components to this dish.  First on the list were the easy tortillas.  Though it is hot work in the summer!  I found this tomatillo salsa recipe that was easy to make and needed some hot peppers.  Which are ready to pick in our garden!

Remove the husks of about a pound of tomatillos, rinse and slice them in half.  Place them face down on a baking sheet.  Add two jalapenos and two cloves of garlic with the skins still on.

Broil until the three ingredients are charred.  Keep an eye on them while broiling as you don’t them to be charcoal!

The original recipe calls for using a mortar and pestle.  One I don’t have one and two I’d rather have this quick and easy.  I do have, however, a blender!  Top the peppers, skin the garlic, and remove the toughest char on the tomatillos.  Add this to the blender.  Slice about 1/4 of a small onion and two tablespoons of fresh cilantro.

Add the juice of half a lime.

Season with salt then pulse in the blender.

The hard part is over!  Not that it’s been that hard up to now.  🙂  For the tacos prep the veg you want in the dish.  In addition to the mushrooms, onions, and sweet pepper I picked a Ring O’ Fire pepper and a poblano pepper.

I sliced up the remaining pork and sauteed it with the onion in a little bit of olive oil.

Add in the peppers and mushrooms and saute for a couple of minutes.  Then add about 3/4 cup of the marinade and simmer until the sauce reduces by more than half.  Spoon some down the middle of the tortilla.

Sprinkle shredded cheese over the filling and spoon the tomatillo salsa over the cheese.

Add the sour cream and enjoy!

The tomatillos worked really well with the citrus of the marinade.  A bit messy to eat though!