Summer Slow Cooking: Mango Chipotle Carnitas Tacos
October 6, 2015
For those of us who spend time cooking on a regular basis, there are certain kitchen appliances that have taken a crucial role in our weekly menu prep. For me, that appliance is the slow cooker. Who wouldn’t love something that practically cooks dinner to perfection for you? Making meals in a slow cooker is usually associated with winter comfort foods such as stews and soups. However, this summer, I’m dusting off my slow cooker and finding a permanent place for it on my kitchen counter because we’ve added taquizas to our weekly meal menu. Taquizas, or taco parties, are popular weekend gatherings with my family during the summer months. Those daylong celebrations usually take place outdoors, but we are changing the rules this year. Because of the convenience of a slow cooker, we are bringing them indoors and enjoying our good share of tacos in the middle of the week as a family dinner. With Hidden Valley® Farmhouse Originals Mango Chipotle Vinaigrette, tender pieces of pork are slowly simmered to perfection, ready to be devoured as soon as we get home from our busy day. Served with a sweet and spicy pico de gallo, the plump mango chunks and creamy avocado are the perfect complement to the jalapeño heat and tangy taste of the vinaigrette-infused carnitas. It’s a perfect addition to any meat dish or cool side salad during warm summer days. Mango Chipotle Carnitas Tacos Makes: 12 tacos Prep Time: 20 minutes Total Time: 6-8 hours Product: Hidden Valley® Farmhouse Originals Mango Chipotle Vinaigrette INGREDIENTS Carnitas 2 tablespoons olive oil 2 ¾ pounds boneless pork leg ½ cup Hidden Valley® Farmhouse Originals Mango Chipotle Vinaigrette 2 teaspoons garlic salt ½ teaspoon dried oregano ¼ teaspoon smoked paprika 1 canned chipotle chile in adobo, plus 1 tablespoon adobo sauce 1½ cups orange juice 1 4-inch cinnamon stick ¼ teaspoon cracked pepper ⅛ teaspoon cumin seeds 1 12-ounce can 2% evaporated milk 1 medium onion, quartered 12 corn tortillas Mango pico de gallo 2 mangos, peeled and cubed ¼ cup thinly sliced red onion 1 large avocado, diced 2 key limes, or 1 regular lime, juiced 1 jalapeño, seeds and veins removed, minced 1 tablespoon Hidden Valley® Farmhouse Originals Mango Chipotle Vinaigrette Sea salt, to taste Freshly ground black pepper, to taste INSTRUCTIONS Place all ingredients for carnitas, except tortillas, in a slow cooker. Cook for 6 hours on high (or 8 hours on low). Remove meat from slow cooker and shred with two forks. In a medium bowl, combine the mango, onion, avocado, lime juice, jalapeno and chipotle vinaigrette. Season to taste with salt and pepper. To serve, warm tortillas and fill each with 2 tablespoons shredded carnitas. Top with mango pico de gallo. Serve warm. For more creative and delicioso recipes, visit Ericka at Nibbles & Feasts.