BBQ Chile Verde Pork Bean Tacos | Easy & fast | Perfect Party Food | Abuelita's recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with lower fat.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are often less expensive and readily available.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs are leaner, while ground beef is usually cheaper.

Rinse 1 pound of dried pinto beans and add them to a big pot.

Add 12 cups of water and 2 teaspoons of salt to the pot with the beans.

Boil the beans on medium heat for about an hour, checking to add more water if needed.

Boil 2 pounds of pork with water and 2 teaspoons of salt for about an hour until tender.

Remove the pork and shred it with a fork, adding the boiled onion for flavor (discard the onion).

In a separate pot, boil 12 tomatillos, 1/2 onion, 3 cloves of garlic, and 2 serrano peppers with a little water until the tomatillos change color, about 1 to 1.5 hours.

Blend the boiled tomatillos and other ingredients to make a salsa.

Mash the boiled pinto beans with a drizzle of oil in a sauté pan, frying them for about 10 minutes until they are not sticking to the pan.

Warm corn tortillas in a pan until soft.

Place about 2 tablespoons of the bean mixture on each tortilla, fold them in half, and place them in a baking pan lined with a kitchen towel to keep them soft.

Cooking Techniques

Equipment Needed

Spice Level: