coconut-lime pork tacos with black beans
we often have chilli with corn tortillas or as quesadillas and it’s certainly the kind of food that appeals in the hot weather – a little something with rich spicy flavours and lots of fresh uncooked ingredients to balance it all out. i say this but actually this is comfort food for me in the depths of winter too – there must be some kind of magic afoot!
this was very different approach to the requisite “something with rich spicy flavours” – it’s a food 52 recipe which combines, in a beguiling way, pork, coconut, and spice. i used pieces of pork tenderloin instead of mince which was, i think, a nice way to make it a little more special.
the coconut adds a lovely richness without being obviously coconut – i was a bit worried about having a thai chilli-style filling for my tortilla! the pineapple juice apparently acts as a marinade, tenderising the meat. i’m not sure how much of an impact it had and am unsure if i’d use it again as i rarely have need for tinned pineapple – a slug of milk or just using the optional (not so optional, in my opinion) lime juice would probably do something similar, i think. the end result is very delicious and this is something we’ll be making again, not least given it freezes well.
coconut-lime pork tacos with black beans* (serves 4 to 6)
450g pork - mince or i used sliced pieces of tenderloin
1 onion, finely chopped
2 garlic cloves, thinly sliced
salt and freshly ground black pepper to taste
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon picante spanish smoked paprika
200ml coconut milk, stirred
45ml pineapple juice (optional)
juice from 1 lime
400g tin of cooked black beans, drained and rinsed
handful of freshly chopped coriander
corn or flour tortillas, for serving plus other toppings – i like avocado, salsa, sour cream, grated cheddar, thin slices of red pepper, jalapenos and rocket leaves
in a large pan, heat one tablespoon of olive oil over medium heat. add the onion and garlic plus a pinch of salt and pepper and cook, stirring occasionally, until the onion softens. add the cumin, chilli, oregano, and paprika and cook for a minute, stirring so the onions and garlic are evenly coated with the spices.
add the pork and cook over medium heat until the pork is just cooked through. remove any excess fat from the pan then add the coconut milk and simmer for about 5 minutes. stir in the black beans, pineapple and lime juices and cook until the mixture thickens and has the texture you want (i let most of the liquid bubble away). taste and add the coriander plus more lime juice, salt or pepper if needed. serve with lightly warmed tortillas and toppings of your choice.
* based on a food 52 recipe