Thursday night I used leftover pulled pork to make quick and tasty tacos. I topped the pork with tomatillo salsa (I used homemade but store-bought would be fine), queso fresco, and cilantro, and served pinto beans with onions and anaheim chiles. I had lots of leftover kale slaw from Wednesday night, so we had that in place of the salad I had originally planned for this meal.
Pulled Pork Tacos with Pinto Beans
1 tablespoon olive oil
1 onion, chopped
1 Anaheim chile, seeded and chopped
3 cups cooked or 2 15-ounce cans pinto beans, rinsed
1 tablespoon chopped cilantro
Salt and pepper, to taste
2 cups cooked shredded pork
2 tablespoons water
6 soft corn tortillas, 6-inch diameter
Queso fresco, crumbled
In a large skillet, heat oil over medium heat. Add onion and chile, and cook until onion is translucent, about 4 to 5 minutes. Reserve 1/4 cup of onion mixture. Add beans and cilantro to remaining onion mixture in skillet, stirring until beans are heated through, about 2 minutes. Season to taste with salt and pepper.
In a small saucepan, heat pork and water over medium heat, stirring until pork is heated through and adding additional water as needed to moisten the pork. Stir in the reserved 1/4 cup of onion mixture. Remove from heat.
Wrap tortillas in damp paper towels and microwave on high for 30 seconds. Pile a heaping 1/3 cup of the pork mixture on each tortilla, and top with salsa, queso fresco, and cilantro. Serve tacos with the pinto beans and lime wedges.
Makes 3 servings.