Pork Tacos with Mango Salsa
A quick weeknight Mexican taco recipe featuring slow-cooked, chile-rubbed ground pork infused with smoky flavor from chipotle chiles, topped with a bright mango salsa and served in warm corn tortillas with melted Monterey Jack cheese.
Ingredients
CILANTRO⅓ cup minced
(12g)Shallots, raw2
(28g)Lime Juice From Concentrate4 tsp
(12g)Fine Sea Saltto taste
(0g)Crisco Pure Vegetable Oil2 tsp
(10g)Chipotles Peppers in Adobo Sauce2 tsp, minced
(5g)FRESH GROUND PORK16 ounces
(500g)Monterey Jack Cheese2 cup, shredded (2/3 cup)
(114g)corn tortillas6 (8-inch), warmed
(0g)FRESH LIMES
(0g)Course ground black pepper
(0g)For the salsa
mangos1 pound, peeled, pitted, and cut into ¼-inch pieces
(454g)CILANTRO2 tbsp
(6g)Shallots, rawhalf of shallot, minced
(7g)Lime Juice From Concentrate2 tsp
(10g)Fine Sea Salt⅛ teaspoon
(1g)Course ground black pepper⅛ teaspoon
(1g)Instructions
Step-by-step guide
- 1
Combine mangos, 2 tablespoons cilantro, half of shallot, 2 teaspoons lime juice, ⅛ teaspoon salt, and ⅛ teaspoon pepper in a bowl, set aside.
- 2
Heat oil in 10-inch skillet over medium heat until shimmering. Add remaining shallot, chipotle, and ¼ teaspoon salt and cook until shallot is softened, about 2 minutes. Add pork and cook, breaking up meat with wooden spoon, until pork is no longer pink, about 5 minutes.
Timer: 2m - 3
Off heat, stir in remaining 2 tablespoons cilantro, remaining 2 teaspoons lime juice, and Monterey Jack and season with salt and pepper to taste. Serve pork with warm tortillas, mango salsa, and lime wedges.
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Was pretty boring TBH
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