This is absolutely resturant quality recipe! I had cooked up a big pork roast the night before for 10 hours low heat in the crock pot. The next day I shredded it with forks, and added cold salsa verde ingredients to the pork in the morning to save time. At dinner, I made more salsa verde sauce for dipping the tortillas and to cover them lightly with it like the recipe says. I wasn't going to fry the tortillas but after I did, I see that this is key to the great texture. Aslo, I wouldn't not leave out the heavy cream this really added to the flavor. It does look like it will be too much wet...but the cream settled perfectly on the bottom and made a great sauce while the top was more cheesey and harder texture. The garnishes were perfect, and combining spanich rice, and refried beans, and authentic chips ( don't settle for the brand name chips) it was like eating out...and saving a ton of money! It'd be a great recipe to use for a night of margaritas with friends and family. I am wondering how i can make this ahead and freeze it. Probably make it all up...and then pour the salsa verde and cream over it just before it's put in the oven???
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This is absolutely resturant quality recipe! I had cooked up a big pork roast the night...