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Thursday, June 27, 2013

Pork Tacos with Mango Salsa

I have recently fallen in love with mangos. A good mango, with smooth texture and just the right amount of sweet, is a little piece of heaven! The salsa below makes quite a bit, perfect for enjoying the next day for lunch with chips or nachos.


Pork Tacos with Mango Salsa

Source: The America's Test Kitchen Quick Family Cookbook
Serves 4

2 mangos, peeled, pitted, and cut into 1/4-inch pieces
1 small red onion, chopped fine
1/2 c minced fresh cilantro
2 T lime juice
salt and pepper
2 teas vegetable oil
1 1/2 lbs ground pork (or other pork, sliced)
2 teas minced canned chipotle chile in adobo sauce
2 oz (1/2 c) Monterey Jack cheese, shredded
12 (6-inch) corn tortillas

Combine mangos, half of onion, 1/4 c cilantro, 1 T lime juice, 1/4 teas salt, and 1/4 teas pepper in bowl.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add ground pork, chipotle, and remaining onion and cook, breaking up pork with wooden spoon, until pork is no longer pink, about 5 minutes. Off heat, stir in Monterey Jack, remaining 1/4 c cilantro, and remaining 1 T lime juice. Season with salt and pepper to taste.

Meanwhile, stack tortillas on plate, cover, and microwave until warm and soft, about 2 minutes. Serve pork taco filling with warm tortillas and mango salsa.

Note from Betsy: I use just 1 teas chipotle, as it can be quite hot. This recipe would work with leftover cooked pork, too, instead of ground. It's quite flexible. I served it recently with avocado slices and the Monterey Jack cheese on the side.

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