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1
Dust the rabbit pieces on both sides with salt and green chile powder; set aside.
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2
In a large, heavy nonstick skillet, heat the oil on high heat.
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3
Saute the rabbit until golden, about 2 minutes per side.
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4
Remove from the heat, reserving the pan drippings.
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5
Preheat the oven to 250F.
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6
Line a heavy-duty sheet pan or roasting pan with two 24-inch-long sheets of 12-inch-wide heavy-duty aluminum foil.
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7
Have another 24 by 12-inch sheet of heavy-duty foil ready.
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8
On the foil, place half of the jalapenos, cilantro, mint, garlic, and tomatillos, spreading evenly into a 12 by 12-inch square.
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9
Place the sauteed rabbit pieces on the chile mixture and top with the reserved pan drippings.
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10
Layer on the remaining jalapenos, cilantro, mint, garlic, and tomatillos.
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11
Seal into a tight packet by crimping the ends of the foil together.
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12
Mold the remaining piece of foil over the top of the packet.
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13
Place in the oven and cook until the meat easily pulls apart and shreds with 2 forks and is still moist without any pinkness.
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14
Remove from the oven, open the foil a little to let the steam escape (use caution, as the steam is hot), and let the meat rest for about 20 minutes.
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15
Remove the rabbit from the foil, saving the juices; discard the vegetables.
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16
Shred the meat from the bones and reserve in a saucepan with the pan juices.
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17
Serve immediately or keep warm in the pan until ready to serve.
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18
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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19
Divide the filling equally between the tortillas and top with garnish and salsa.
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20
Grab, fold, and eat right away.
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21
Or build your own taco: lay a tortilla, open face, in one hand.
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22
Spoon on some filling, top with garnish and salsa, fold, and eat right away.
