Tuesday, September 11, 2012

Slow-cooker Green Sauce Taco Meat

This really is essentially a variation of Lillian's recipe for green enchilada sauce, though not developed as such. Tomatillos and green peppers are simply delicious. This takes a little bit of time to prepare in the morning (or you could do it the night before and leave everything in the crockpot in the fridge)

1.5 lbs (6-7) tomatillos
1 large onion, cut into "wings"
2-4 chiles verdes (Anaheim or Hatch are good)
3 cloves garlic
1 lime, juiced
1/3-1/2 bunch cilantro
2 tsp. salt, or to taste
1 Tbl. sugar, or to taste

2-3 pounds meat (beef or pork roast, though chicken would probably be fine)

Remove tomatillo husks and their stems. Place them end up along with the peppers (stems trimmed to reduce burning) in the broiler. Cook until the tomatillos are getting mushy, while rotating the peppers so that they get evenly blackened. Peel the peppers and remove their stems. Remove the more burnt parts of the tomatillos. Throw everything into the crockpot, and have it cook for as long as makes sense for you (I was going to be gone all day, so I put it on the 8 hour setting).

When cooking is finished, remove meat and shred it. Add in enough of the stew back to the meat to make it moist and tasty.

Serve on warm tortillas with avocado and taco topping (below).

Taco topping (run everything through the food processor):
1/2 onion
1/2 bunch cilantro leaves
1 lime, juiced
1 small jalapeno, seeds removed (optional)


Once you're done enjoying this as tacos, run the veggies through a strainer and then food process them to make green salsa for all of the usual delicious uses (you may wish to reserve some liquid in case the consistency isn't quite right, but I found this wasn't a problem.) I assume you can freeze it as well for the next time you make enchiladas.