Last night we had pozole verde, and it was AMAZING (I even had a second bowl before bed). So today for lunch I decided to use some of the fabulous leftovers to make quick tacos for lunch. The results were stunning. I wasn't even planning on blogging about them, since leftovers rarely measure up to the original dish - but two bites in to his taco Hunter lept up to grab the camera declaring that I had to blog about them. They're that good!
Makes 4 tacos
1 cup of pozole verde, drained
assorted accompaniments from pozole verde recipe (green cabbage, radish, cilantro, and avocado)
1/4 cup moneteray jack cheese, shredded
4 small soft flour tacos
1. Spray a nonstick skillet with cooking spray and warm over medium-heat. Add the drained pozole verde to the skillet, stirring to heat (about 3 minutes).
2. Warm the tortillas according to the package instructions.
3. Place 1/4 cup of pozole verde in each of the 4 tacos. Top with cheese and assorted accompaniments from pozole verde recipe (green cabbage, radish, cilantro, and avocado).