These pork tacos feature a fresh, colorful mango salsa and lime crema on a homemade tortilla. Taking the time to make your own tortilla shells and toppings makes all the difference in the world for taste and gives it an authentic Mexican street taco flair.
Ingredients
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking powder
3 tbsp vegetable oil
1/2 cup warm water
2 rib pork chops
1 tsp smoked paprika
1 tbsp Kosher salt
1 tbsp ground pepper
Ingredients – Salsa
2 ripe mangos, diced
1 medium red pepper, diced
1/2 cup pickled onion, chopped
1 tbsp fresh mint, chopped
2 tbsp fresh cilantro, chopped
1 tbsp pickled jalapeno, minced
1/4 cup lime juice
1 tsp fresh ginger, minced
1 tsp pepper
Ingredients – Lime Crema
1/2 cup mayonnaise
1 tsp ground cilantro
3 tbsp lime juice
1/2 cup plain avocado dip*
Begin by making the tortillas as they need to rest. Combine the flour, salt and baking powder and mix until well combined. Make a well in the center and add the oil and water. Stir together by pulling the flour mixture from the bottom into the center where the liquid ingredients are. Incorporate all the dry ingredients and form a ball. Turn the dough onto a lightly floured surface and knead together for two minutes. Roll out the dough into a log form and cut into eight equal pieces. Using your hands, flatten the dough into rounds and place on a parchment lined tray. If layering, place parchment between the layers. Cover with a kitchen towel and let it rest for two hours.
In the meantime, make the salsa and crema. Start by peeling the mangos. Placing the thinner side to the bottom, cut away as much of the flesh as possible. Place the flat side down and continue to remove the flesh. Cut into small cubes and place in a serving bowl. Add the pepper, onion, mint, cilantro, jalapeno, ginger and pepper. Add the lime juice and mix well. Place in a bowl and refrigerate until ready to use.
For the lime crema, mix together all ingredients until smooth. Place in an airtight container and refrigerate until ready to use. (*Using a store prepared avocado dip works just as well as homemade and saves time.)
Season the pork chops with the smoked paprika, salt, and pepper, pressing the spices into the meat. Grill on high, turning over every 3 to 4 minutes until they reach an internal temperature of 145°F (approximate cooking time is 20 minutes). Once cooked, let them rest for 20 minutes and then remove the bones and slice into 1/2” thick pieces.
While the pork is resting, prepare the tortillas. On a lightly dusted surface, roll each dough piece as thin as possible. Place on a parchment lined pan and separate each tortilla with parchment paper. Heat a pan over medium heat. Once the pan is hot, place one tortilla and allow to cook for one minute. The bottom should have some brown spots and on the surface you will see some bubbles. Flip over the tortilla using tongs and cook for an additional 20 seconds.
Serve warm by layering the sliced pork, mango salsa and lime crema. Makes 8 tortillas. Serves 2 to 4.
Patataki 