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Dia de Los Muertos is one of my all-time favorite Mexican traditions. Each November, family and friends gather for celebrations, sharing lost loved one's stories, photos, and favorite foods. 

My mother hated wasting food and could transform leftovers into unforgettable bites of deliciousness by placing them in a tortilla and frying them! Leftover chicken, carne asada, carnitas, mashed potatoes, beans, turkey, and more were refashioned into crunchy tacos, chimichangas, quesadillas, taquitos, and tostadas.

So every Dia de Los Muertos celebration includes at least one of my mama's fried treasures. And they are always crowd pleasers, especially if served with guacamole! I recently created a simple, delicious chile verde pulled pork crockpot or roasted recipe, and it is perfect for taquitos and tostadas. My family has repeatedly taste-tested it and loves the new recipes. The pork is spicy, full of flavor, and melts in your mouth, and when tucked inside a crunchy taquito or tostada, it's an explosion of deliciousness! Make sure you make extras because these recipes lend themselves to overindulgence and smiles of gratitude!

Chili Verde Pulled Pork Recipe

Tools

• Roasting pan or crockpot

• Molcajete or blender

• Tongs

• Large bowl

• Small bowl

• Large skillet

• Cutting board

• Sharp knife

• Citrus squeezer

• Measuring spoons
  

Ingredients

• 10 lbs pork shoulder 

• 2 heads of peeled crushed garlic

• 2 limes

• 2 teaspoons salt

• 1tablesoon of apple cider vinegar

• 4 cans of chili verde salsa verde (7oz)

• 1 diced purple onion

Cooking Directions

• Rinse pork in cold water and place in a roasting pan or crockpot

• Prepare chili verde roasting sauce. Mix crushed garlic, salt, vinegar, and 2 cans of chile verde salsa in a small bowl.

• Pour chile verde roasting sauce over pork shoulder evenly.

Cooking options

• Roasting

  • 400 degrees 20 minutes

  • 350 degrees 3 ½ hrs

• Crockpot

  • Place the pork in the slow cooker, cover with a lid, and cook on LOW for 10-12 hours or on HIGH for 5-6 hours. You may need to adjust the cooking time, depending on how hot your Crock Pot runs (and how big your pork is). The pork will be fall-apart tender when it reaches an internal temperature of 205°F

Prepare Chili Verde Pulled Pork For Taquitos and Tostadas

• Remove pork shoulder from the roasting pan or crockpot and place in a large bowl.

• Remove excess fat and bones. 

• Pork will fall away from the bones. Use 2 forks to shred pork into small pieces.

• Added shredded pork to a large skillet on low-medium heat

• Skim fat from drippings and add to shredded pork

• Add 2 cans of chili verde salsa and mix well

• Add 1 diced purple onion

• Cook until onion tender, about 15 minutes

• Salt to taste

  
  

Chili Verde Pulled Pork Tacquitos

Tools

• 8-inch or larger skillet 

• Flat Wood Spoon

• Long tongs

• Comal (tortilla griddle)

• Glass measuring cup

• Bowl

• Casserole tray lined with parchment paper or waxed paper

Ingredients

• 3 Cups shredded pulled pork chili verde

• 30 Large Corn King Size Tortillas

• 1 cup Avocado oil or Corn Oil

• Optional

• Guacamole

• Mango Salsa Recipe

Directions

• Step 1 - Shredded chili verde pork should be at least room temperature or warmer.

• Step 2 - Heat tortillas on comal, a couple at a time

• Step 3 Place warm tortillas on a plate, add one tablespoon to the middle of the tortilla, and spread evenly, keeping the chicken distributed in a thick line. Roll the tortilla tightly. Start with tucking on the side over the chicken and rolling. Make six rolled tacos. 

• Place the skillet on the stove at medium-high heat; add oil and heat. Place a wooden spoon in the oil; as soon as you see little bubbles form around the spoon, it's ready for frying. 

• Fry for a couple of minutes, turning frequently and browning. 

• Place taquitos in a casserole dish lined with paper towels or parchment paper.

• Serve taquitos warm topped with guacamole, salsa fresca, crema (sour cream), all three, or anything else you want to try. Make this recipe your own, and enjoy!

• Heat up in the oven. The microwave will make the tortillas soggy.

  
  

Chili Verde Pulled Pork Tostadas Recipe

Tools

• Pan

• Wooden Spoon

• Serving spoon

• Tongs

• Ingredients

• 2 - 3 cups shredded Chili Verde Pulled Pork

• 12 - 18 Large corn tostadas

• 8 oz Mexican shredded cheese

• 2 cans of refried beans

Optional toppings

• ¼ cup diced serrano peppers

• ½ cup chopped yellow onions

• ¼ cup diced cilantro

• Mexican creama/sour cream

• Diced avocado

• Guacamole

Directions

• Step 1 - Shredded chili verde pork should be at least room temperature or warmer.

• Step 2 - heat beans in skillet

• Step 3 - Build your tostada. Spread 1 - 2 tablespoons of refried beans onto the tostada, top with Chili Verde Pulled Pork, Mexican cheese, and any optional toppings, and serve!

Happy Cooking! To learn more about Dia de Los Muertos, listen to our podcast with Muy Bueno Cooking and Alicia Delicias.

Be well,

Molé Mama