I made some Puerco entomatado yesterday with some pork rib tips. It is really easy:
Cut up some pork, brown in oil. Add chopped onion and garlic, fry. Add chopped tomatillos and a couple of chipotles. I prefer dried & reconst chipotles but if you use the canned costenas - rinse off some of the adobo (I find the adobo a bit too harsh) Chop and add.
Salt and pepper, add a clove or a small whole stick of cinnamon. The tomatillos will give up their liquid you can add some broth too in case there is not enough liquid. Cover and simmer till tender.
Today I decided to make Tacos Mineros or steamed tacos with the Entomatado. Fix your steamer & Get out some foil. Remove the meat from the salsa and shred the pork. Heat the tortillas till pliable- fill each with about 2 T of the meat. Double over and fasten with a toothpick.Place each taquito on the foil and fold the foil over to form a packet.Steam for a good 10 minutes depending on the quantity.
I took the salsa and blended it to a smoother consistancy. Taste it. Chop up some garnishments - cilantro, white onion, radish, fresh serrano. Get your cotija out as well.
Turn on Caifanes: