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Chile Verde Street Tacos
What’s more fun than making your own tacos? This delicious meal from Chef Dustin allows you to do just this with a deeply spiced New Mexican-Style Green Chile stew, fresh corn tortillas, and all the fixings. The tender pork gets infused with tons of bright flavor from traditional ingredients like jalapeño, tomatillos, and spices, making this dish a new favorite for Taco Tuesday and beyond.
Nutritional facts
Protein
38g
Carbs
103g
Calories
800
Fat
26g
Ingredients
Pork Shoulder, Tomatillo, Corn Tortilla, Basmati Rice, Lime, Onion, Garlic, Shallot, Cotija Cheese, Radish, Lime Juice, Cilantro, Jalapeno Peppers, Kosher Salt
Reviews
4.1
Based on 861 reviews
This was the best meal yet. Kudos to Chef Dustin!!! I loved the flavor of the meat as well as the little container of onions, radishes and cilantro. Everything was to die for. I've searched and searched for the repeat and it's not there this week. :>(
Meryl Luallin · 01/01/25
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About Dustin Taylor
With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.
As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.
Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.
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