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” |
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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 |
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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 |
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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:
- 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.
- Once cooled, pour pickling liquid over mango cubes and let marinate for at least 2 hours before use.
MANGO COCHINITA PIBIL DIRECTIONS:
- Preheat oven to 325° F.
- Using paper towels, pat dry the pork; season with salt and pepper.
- 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.
- 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.
- Taste braising liquid for salt level at halfway cooking point; add salt if needed.
- Once cooked, shred pork before use.
TO SERVE:
- For each serving, grill 3 corn tortillas; place on serving plate.
- 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