Mango Cochinita Pibil Tacos

Pulled pork shoulder marinated and braised in mango purée, achiote paste, orange juice, and lime. Pulled and served on a trio of fresh corn tortillas then topped with picked mangoes, pickled red onions, Cotija cheese, and fresh cilantro.

Allergens: Dairy Cotija cheese


MANGO COCHINITA PIBIL TACO INGREDIENTS:

30 tortillas Corn tortillas, 5”
5 cups Mango Cochinita Pibil, sub-recipe
2 cups Pickled Mango, sub-recipe
¾ cup Pickled red onion, sliced
¾ cup Cotija cheese
¾ cup Cilantro, picked

PICKLED MANGO INGREDIENTS:

1 cup Water
1 cup Apple cider vinegar
½ Tablespoon Salt, kosher
2 Tablespoons Sugar
2 cups DOLE® Chef-Ready Cuts Mango Cubes, thawed

MANGO COCHINITA PIBIL INGREDIENTS:

3 lbs Pork shoulder, quartered
2 cups DOLE Chef-Ready Frozen Mango Purée, thawed
¾ cup Achiote paste
2 cups DOLE Pineapple juice
¼ cup Lime juice, fresh
2 Tablespoons Salt, kosher
2 Tablespoons Oil, for searing

PICKLED MANGO DIRECTIONS:

  1. In medium saucepan add water, apple cider vinegar, salt and sugar, heat on medium-high until it simmers, and sugar is melted. Remove from heat; transfer to container with lid and refrigerate until cooled.
  2. Once cooled, pour pickling liquid over mango cubes and let marinate for at least 2 hours before use.

MANGO COCHINITA PIBIL DIRECTIONS:

  1. Preheat oven to 325° F.
  2. Using paper towels, pat dry the pork; season with salt and pepper.
  3. In a large Dutch oven, heat olive oil over medium-high heat. Sear pork on all sides until a golden crust forms. About 4-5 minutes.
  4. Add mango purée, achiote paste, pineapple juice, lime juice and salt. Cover pan and place in oven to braise until meat is fork tender, about 3 hours.
  5. Taste braising liquid for salt level at halfway cooking point; add salt if needed.
  6. Once cooked, shred pork before use.

TO SERVE:

  1. For each serving, grill 3 corn tortillas; place on serving plate.
  2. Top each tortilla with 3 Tablespoons pulled pork (Mango Cochinita Pibil), 1 Tablespoon Pickled Mangoes, 1 teaspoon pickled red onion slices, 1 teaspoon Cotija cheese and 1 teaspoon fresh cilantro. Serve immediately.
Yield: 10 portions