Tacos are one of my all time favorite foods, so when I make them, I go all out! Store bought corn tortillas
are good, but after buying this tortilla press off of Amazon for just $12, I’m never going back to store bought again! It’s surprisingly fast, and nothing beats a fresh tortilla in my opinion!
Pork Tacos with Black Beans, Mango Salsa, and Coconut Cream
- 1 Tbl salt
- 1 tsp pepper
- 1/4 tsp cayenne pepper
- 3 1/2 lb pork roast
- 1 Tbl oil
- 1 large onion sliced
- 4 garlic cloves
- 1/4 c tomato paste
- 2 c chicken broth
- 3/4 c cider vinegar divided
- 1 Tbl Worcestershire sauce
- 1/2 c ketchup
- 1/4 c packed brown sugar
- 3 ripe mangoes diced
- 1 bunch cilantro roughly chopped
- 1/2 of a small red onion finely diced
- juice of 1/2 a lime
- 1/3 c coconut fat the thick cream that rises to the top of canned coconut milk
- 2/3 c sour cream
- 1 heaping Tbl powdered sugar
- 2 cans black beans drained
- 1 c chicken stock
- juice of 1/2 a lime
- 2 c corn masa found in the ethnic food isle
- 1 1/3 c cold water
- 1 tsp salt
In a small bowl combine salt and peppers. Set aside. Trim fat from pork roast and rub spices evenly over pork. Place seasoned pork in the Crock pot.
In a pan, heat the oil and saute the onion, garlic and tomato paste for 1 min. Deglaze your pan by adding the chicken broth and 1/2 c cider vinegar. Stir and bring to a boil. Remove from heat and pour over the pork in the Crock pot. Cover and cook on low for 8 hours. Or on high for 4 hours. Until your meat is tender and shreds easily.
Transfer pork to a cutting board and pour the remaining liquid into a pan and simmer for 5-7 min, until liquid has reduced and started to thicken. Whisk in the remaining 1/4 c cider vinegar, Worcestershire, ketchup and brown sugar; simmer until sugar dissolves. While the liquid is simmering, shred meat and place back in the Crock pot. Pour sauce over meat and stir until coated.
In a medium bowl, combine diced mango, cilantro, red onion and lime juice. Stir until ingredients are evenly distributed. Refrigerate until ready to serve. Can be made a day in advance.
In a small bowl combine coconut cream, sour cream and powdered sugar. Stir to combine. Add more powdered sugar if you want the cream to be a bit sweeter. Refrigerate until ready to serve. Can be made a day in advance.
Strain beans and place in a pot. Add chicken stock and bring to a simmer. Add lime juice. Serve.
In a medium bowl, combine corn masa and salt. Add cold water and stir with a fork until a ball of dough starts to form, making sure all corn masa in incorporated. Cover with a towel and let rest for 20 min.
Divide dough into golf ball size balls and press or roll out.
In a cast iron skillet over medium heat, cook tortillas, about 1-2 min on each side. Rotate frequently to help cook evenly. Immediately place cooked tortillas in a zip lock back to keep moist and flexible until ready to serve.
To assemble tacos: layer pork, beans, mango salsa and cream on top of your tortilla. Enjoy!
Shredded Pork recipe adapted From: Williams & Sonoma Magazine
Black bean recipe adapted from: Pinch of Yum