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Mango Pork Tacos with Guajillo Pepper Sauce

The recipe showcases Guajillo Chilli. Serves 6.

Ingredients

12 Mini Corn Tortillas
1kg pork fillet
½ tbsp. white vinegar
1 tbsp. sea salt
180g guajillo pepper sauce (see recipe below)
½ mango, cut in cubes
2 scallions, chopped
3 tablespoons coriander, chopped
120ml sour cream

Guajillo Sauce
6 garlic cloves, unpeeled
16 medium dried guajillo chillies (about 100 grammes)
1 teaspoon dried oregano
1/4 teaspoon black pepper, fresh ground
1/8 teaspoon cumin, fresh ground
1 litre meat broth (beef, poultry or fish depending the use of the sauce)
1 1/2 tablespoons olive oil
1 teaspoon salt, approximately, depending on how salty the broth
1 1/2 teaspoons sugar, approximately

Method

Make the sauce first.
Set a heavy ungreased frying pan or griddle over medium heat, lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally until soft when pressed (approximately 15 minutes).

Cool, then slip off the skins and roughly chop.

While the garlic is roasting, break the stems off the chillies, tear the chillies open and remove the seeds. Remove all stringy light colored veins for a milder sauce .

Finish and remove garlic if you haven't done so.

Toast the chillies a few at a time on your medium-hot frying pan.

Open them flat, lay them on the hot surface skin side up and press flat with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them and do the same. If you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is OK but any more than that then they are burnt.

Transfer the chillies to a bowl, cover with hot water and let them rehydrate for 30 minutes. Pour off all water and discard.

In a food processor or blender add the chillies, garlic, oregano, pepper and cumin, 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving).

With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.

Heat oil in a medium-sized pot over a medium heat .When hot enough to make a drop of the puree sizzle sharply, add the puree all at once.

Cook stirring constantly for approximately 7 minutes until the sauce reduces and darkens to an attractive earthy brick red paste. You'll know it is done when it has lost that harsh raw-chilli edge.
Stir in the remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes.

If the sauce has thickened past the consistency of a light cream soup, add more broth.

Taste and season with salt and sugar - Salt to brighten and focus the flavors, sugar to smooth any rough or bitter chilli edges.
Set aside a half cup of the sauce and cover and refrigerate the rest - the sauce will last about a week and can also be frozen.

For the Pork

Preheat the oven to 180C

Cut the pork into 1-inch cubes and place in a bowl.

Add the vinegar and salt, mix and leave to stand for 15 minutes in the refrigerator.

Drain the meat, discard the vinegar and mix the pork with one cup of Guajillo sauce.

Marinate in the refrigerator for 8 hours.

Place the pork with the guajillo sauce in a metal tray with a little vegetable oil spread on it and cook in the oven until meat is totally done but tender and a little bit crunchy. Remove from the oven and cut into smaller pieces.

Warm tortillas according to package instructions; add 3 tbsp. of meat, some mango, scallions, coriander and sour creme. Serve with the remaining guajillo sauce on the side.




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