We slowly braise pieces of pork shoulder with tomatillos, green chiles, and seasonings until tender and succulent. We stuff a flour tortilla with the pork and a blend of cheeses then griddle it to get a crispy crust. It's served with our pickled cabbage salad, fire-roasted salsa, and sour cream on the side.
Green hot chili peppers
Chicken stock (Filtered Water, Onion, Carrot, Celery, Parsley, Thyme, Bay Leaf, Black Peppercorn)
Rice Vinegar (water, rice)
Chile del Arbol
Ancho Chile Powder
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.