Costilla Tacos with Quick Salsa Verde
Tender braised pork ribs served in warm tortillas with bright salsa verde and crispy onions. Slow-cooked until falling-apart tender, these are authentic Mexican street-style tacos.
- Total time
- 150 min
- Servings
- 4
- Calories
- 620
- Protein
- 58g
Ingredients
- 3 lb pork costillas (spare ribs or short ribs)
- 1 large onion
- 4 whole garlic cloves
- 1 tsp cumin
- 1.5 cups salsa verde (jarred or fresh tomatillo salsa)
- 12 whole corn or flour tortillas (6-inch)
- ¼ cup fresh cilantro (chopped)
- 2 whole lime wedges
Instructions
- 1
Pat costillas dry and season generously with salt and pepper on both sides.
- 2
Heat oil in a large heavy pot over medium-high until shimmering, about 1 minute.
- 3
Working in batches, sear ribs 2 minutes per side without moving until browned.
- 4
Remove ribs to a plate. Chop onion coarsely and add to the pot with garlic.
- 5
Cook onion and garlic 3 minutes, stirring, until fragrant and softened.
- 6
Add cumin and cook 30 seconds until the smell fills the kitchen.
- 7
Pour in 2 cups water and salsa verde. Return ribs, nestling them in the liquid.
- 8
Cover and bring to a boil, then reduce heat to low and simmer 90 minutes.
- 9
Uncover and simmer 30 more minutes until meat pulls easily from bone.
- 10
Warm tortillas in a dry skillet 20 seconds per side until pliable.
- 11
Shred meat off the bones. Discard bones and return shredded meat to pot.
- 12
Stir meat into the braising liquid to coat, cooking 2 minutes.
- 13
Fill each tortilla with shredded costilla, garnish with cilantro.
- 14
Squeeze lime wedge over each taco and serve immediately.
Tools you’ll need
- large heavy pot with lid (5-quart minimum)
- tongs
- cutting board and knife
- 12-inch skillet (for warming tortillas)
- wooden spoon
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