Mango Tango Pork Loin Tacos
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Central American
Servings
6
Prep Time
15 minutes
Cook Time
10 minutes
Smoky grilled Tomatador pork gets chopped, seared hard in a skillet, and folded into a velvety mango achiote chile sauce loaded with roasted tomato, garlic, chipotle, and citrusy heat. Wrapped in warm street taco tortillas and topped with cold radish, onion, cilantro, and salty cotija, these tacos hit sweet, smoky, tangy, spicy, and savory all in one bite.
Author:Chef Christian Gill
Ingredients
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1/3 Tomatador Grilled Pork Loin, small diced
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12–24 corn street taco tortillas
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2 cups small diced white onion
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2 cups finely chopped cilantro with stems
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1 cup thinly sliced red radish, held in ice water
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1 cup cotija or Pecorino Romano cheese
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4 whole Roma tomatoes
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4 chipotles in adobo
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1 cup chunked white onion
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4–6 crushed whole garlic cloves
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1/4 cup Spiceology Mango Tango Salt Free
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1/8 cup achiote seasoning or paste
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1 tbsp chicken bouillon
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1/2 cup water
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1 cup chopped cilantro
Tacos
Mango Achiote Sauce
Directions
Heat a large skillet over medium-high heat with 1 tbsp neutral oil until shimmering.
Add chunked onion, garlic, and Roma tomatoes. Sear until deeply blistered and charred on multiple sides.
Add chipotles in adobo, chicken bouillon, water, achiote, Mango Tango Salt Free, and 1 cup chopped cilantro. Bring to a simmer.
Transfer mixture to a blender and pulse until mostly smooth. The sauce should still have a little texture.
In the same skillet, add diced Tomatador pork and sear for about 2 minutes, stirring often until lightly caramelized.
Pour Mango Achiote sauce into the pork and gently fold together. Simmer briefly until glossy and heated through. Remove from heat.
Warm or steam tortillas until soft and pliable.
Build tacos with pork, diced onion, cilantro, radishes, and a sprinkle of cotija or Pecorino Romano. Serve immediately.
Recipe Video
Recipe Note
CHAR = FLAVOR
Get real color on the onions and tomatoes before blending. That deep roasted edge gives the sauce smoky sweetness and keeps it from tasting flat.
DON’T OVERBLEND THE SAUCE
A little texture makes the tacos feel rustic and street-style instead of overly polished. Think saucy, not smooth soup.
MANGO TANGO PULLS DOUBLE DUTY
It brings tropical sweetness, citrus, savory depth, and chile warmth all at once. It makes the achiote feel brighter and the chipotle feel smokier.
RADISHES AREN’T JUST PRETTY
Holding them in ice water keeps them extra crisp and cold, which balances the warm fatty pork perfectly. Tiny move. Huge difference.
PECORINO WORKS SURPRISINGLY WELL
Cotija is classic, but Pecorino Romano adds salty sharpness that plays incredibly well with the smoky tomato and chile flavors. Slightly chaotic. Extremely delicious.
TORTILLA TIP
Double up thinner tortillas if your pork is extra saucy. Nobody wants a taco structural collapse halfway through dinner.
