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1
Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside.
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2
In a skillet, heat 1 tablespoon of the oil over medium-high heat and saute the onion until it begins to caramelize, about 5 minutes; set aside.
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3
In a large, heavy nonstick skillet, heat the remaining 2 tablespoons of oil over high heat and saute the pork cubes until browned, about 15 minutes.
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4
Decrease heat to medium-low, add 1 cup of the water, and simmer until tender, about 1 hour, adding 1 cup of the water every 15 minutes after the last cup of water has cooked off so the pan doesnt dry out, until tender, about 1 hour (or more).
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5
Meanwhile, in the jar of a blender, add the reserved chile strips, sauteed onion, garlic, and cilantro and puree until smooth.
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6
Season with salt and pepper.
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7
When the pork is tender and all the water in the skillet has dried up, add enough oil to fill the pan bottom about 1/8 inch and heat over high heat until almost smoking.
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8
Add the chile puree sauce to the pan with the pork, remove from the heat, and stir to blend.
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9
Serve immediately or remove from the heat, cover, and keep warm at room temperature up to 3 to 4 hours.
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10
Reheat gently when ready to serve.
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11
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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12
Divide the filling equally between the tortillas and top with salsa.
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13
Grab, fold, and eat right away.
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14
Or build your own taco: lay a tortilla, open face, in one hand.
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15
Spoon on some filling, top with salsa, and eat right away.
