RECIPE

Mexican fiesta tacos

Serves: 6
Prep: 1 hour
Cooks In: 2 ½ hours to slow-cook the pork

Mexican fiesta tacos

Pulled pork and beans, tomato jalapeno salsa, mango slaw, guacamole, pickled red onions, tortillas and sour cream tacos

These tacos are so great for entertaining! They’re what I make when I have a group of people coming around for dinner – it’s easy to put together and make in advance, very colourful and a whole lot of fun to eat!

Slow-cooked meat is so easy to do – literally throw it in the pot and forget about it! Slow-cookers are very useful for this, but you can use a heavy-bottomed casserole pot or pan (with a lid) on the stove and it would be just as good. You could use beef instead of pork – just use lean boneless beef shoulder of the same weight as the pork listed below.

Ingredients

Print Recipe

Pulled pork and beans

  • free-range lean pork shoulder (boneless) 800g-1kg, cut into large 3-4cm chunks
  • chipotle sauce ¾ cup (e.g. Culleys, La Morena or Lucky Taco brand)
  • dark beer, beef or chicken stock 500ml (2 cups)
  • brown sugar 1 tablespoon
  • soy sauce 1 tablespoon (gluten free if required)
  • black beans or kidney beans 1 x 400g can or 1 ½ cups cooked beans

Mango cabbage slaw

  • mango 1 ripe, peeled and diced
  • purple cabbage 2 ½ - 3 cups finely shredded
  • coriander (cilantro) ½ cup chopped
  • lemon juice of ½
  • extra-virgin olive oil drizzle

Pickled red onions

  • red wine vinegar ¼ cup
  • sugar 2 teaspoons
  • red onion 1, very finely sliced

Tomato jalapeno salsa

  • vine-ripened tomatoes 6-8 (use different coloured tomatoes for extra colour!)
  • pickled jalapenos (from a jar) ¼ cup chopped
  • coriander (cilantro) ¼ cup chopped
  • lemon juice of ½
  • extra-virgin olive oil drizzle

Guacamole

  • ripe avocado 2, mashed
  • lime or lemon juice of 2 limes or 1 lemon

To serve

  • small corn tortillas or soft tacos 12 (alternatively you can use wheat tortillas, but these won't be gluten free)
  • sour cream or thick natural yoghurt

Method

  1. To make the pulled pork and beans, simply place all ingredients in a heavy-bottomed casserole pot or large pan (with a lid) or slow cooker and stir. If cooking on the stove top, bring to the boil, then cover with a tight-fitting lid, reduce heat and simmer gently for about 2 ½ hours or until pork is tender. If cooking in the oven, cook at 160degC for about 2 ½ hours or until pork is tender. If using the slow cooker, cook for 8 hours on low, or 4 hours on high until pork is nice and tender.
  2. Sometime while the pork is cooking you can get on to making all the condiments (I would start making them about 45 minutes to an hour before the pork is ready, so that everything is ready to go at the same time!). For the mango cabbage slaw, toss all ingredients together. For the pickled red onion, mix vinegar with sugar in a medium bowl; add red and toss together. Leave to marinate in the fridge for about 15-20 minutes. To make the salsa, mix all ingredients together and season to taste with salt. To make the guacamole, roughly crush avocado with lemon/lime juice and season to taste with salt and pepper.
  3. When the pork has finished cooking, remove meat with tongs to a chopping board. Boil sauce on the stove top for 5-10 minutes to reduce and thicken it while you roughly shred the pieces of pork with two forks. Add shredded pork and beans to the thickened sauce, mix well together, and season to taste with salt and pepper.
  4. Heat tortillas according to packet instructions.

When ready to serve, place everything in bowls in the middle of the table for everyone to help themselves. To assemble your taco, I like to spread some guacamole on top first, then place a small pile of slaw, pulled pork and beans and salsa on top, followed by some pickled onions and sour cream/natural yoghurt. Be prepared to get messy, fold up your taco and eat with your hands!

 

 

 

Nutritional Information Per Serving
Kilojoules
3211
Calories
757
Carbs
75.3 g
Sugar
18.1 g
Total Fat
31.2 g
Protein
44.6 g

Comments