(from Simply Recipes)
- 3 1/2 pounds pork butt (pork shoulder)
- 2 cups salsa verde, bottled, canned, or homemade
- 1 onion, finely chopped
- 3 cups chicken stock
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 Tbsp fresh chopped oregano (or 1 teas dried)
- 1/2 cup chopped fresh cilantro
- 12 to 16 corn tortillas, heated and softened
- 1 avocado, peeled, seeded, and chopped
- 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
- Crema fresca, crema Mexican, or sour cream
- Chopped cilantro leaves for garnish
1 Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
2 Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear meat into large shreds. Roast meat for 15 to 20 minutes until parts are brown and crispy.
3. While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
4 Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.Serves 6.
El Torito Salad Dressing
- 1 Tbsp Original Ranch Salad Dressing Mix (Dry Mix)
- 1 Tbsp Red Wine Vinegar
- 1/2 c. Low-Fat Buttermilk
- 1/2 to 2/3 cup Fresh Cilantro (long stems cut off)
- 2 Tbsp Roasted & Salted Pepitas
- 1 1/2 to 2 tbsp Finely Grated Parmesan Cheese
- 1/3 c. Vegetable Oil
- Salt & Pepper
El Torito Salad
- Romaine Lettuce
- Queso Fresco
- Tortilla Strips