Ingredients:

● South Chicago Packing Wagyu Beef Tallow Spray, for coating skillet
● 1 pound tomatillos, husked and quartered
● 1-2 large jalapeno peppers, stems removed
● 1/2 small white onion, halved
● 2 cloves garlic
● 1/3 cup water
● 1 cup fresh cilantro leaves, plus chopped fresh cilantro, for garnish
● Kosher salt and freshly ground black pepper, to taste
● 12 prepared Homemade Corn Tortillas
● 4 cups prepared Carnitas, kept warm
● 1 cup jarred pickled red onions, drained
● 1 cup crumbled queso fresco
● Lime wedges, for serving

Directions:

1. Heat a large cast-iron skillet over medium-high heat and coat generously with tallow spray. Add tomatillos, and cook, flipping occasionally, until deeply charred and blistered, about 5 to 7 minutes. Transfer to a blender.

2. In the same skillet, add additional tallow spray. Add jalapeno, onion and garlic, and cook, flipping frequently, until deeply charred and blistered, about 5 to 6 minutes. Transfer to the blender with tomatillos. Remove skillet from heat and add 1/3 cup water, scraping up brown bits from the bottom of the pan. Add water from skillet and cilantro leaves to blender. Blend to a chunky salsa, about 30 seconds. Season with salt and pepper, to taste.

3. Top tortillas with carnitas, salsa verde, pickled red onions and queso fresco. Garnish with chopped cilantro and serve with lime wedges.