Sunday, June 6, 2010

Pozole Verde Tacos

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!
Pozole Verde Tacos
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).

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