It’s Tuesday so it must be Taco Tuesday! Today I’m sharing the tacos I made with the leftover mojo pork tenderloin. I cut the remaining mojo pork into small chunks to make these delicious tacos with mango salsa and a drizzle of chamoy sauce. Mango and chamoy pair together like peanut butter and chocolate, they just belong together. One of my favorite snacks are dried fruit or gummy candy coated in chamoy. My sister Kat picked up a bottle of Siete Chamoy sauce that is one of the best chamoy sauces I’ve ever tasted. Kat and I are condiment junkies, we are always trying something new and she challenged me to make something with this sauce. It has sweet tones mixed with tangy and spicy notes that make these tacos so flavorful. It’s distributed across the country so most likely you will find it at your local grocery store. I think you will love it on dried fruit, fresh mango or pineapple, and also pork and chicken. And don’t forget to make a Mangonado Margarita to go with your tacos. Happy Tuesday!
I tried Honey mango’s to make this salsa and I have to say these mangos are so sweet and have such a beautiful color. They are smaller than the larger Hayden mango’s with a red and green outer skin. You will need 2 honey mangos peeled and diced, 2 tablespoons of finely diced red onion, 2 tablespoons of chopped cilantro, 1/2 a jalapeno, finely diced with 1/2 lime juiced.
Mix all the diced ingredients and juice 1/2 lime to add to the mix.
Mango salsa makes your tacos quite beautiful and tastes so good.
Cut about 1/3 pound of pork tenderloin into small pieces, wrap in aluminum foil place in an oven or toaster oven at 425 degrees for 10 minutes. Fry corn tortillas in a heated skillet with a drizzle of olive oil. Flip tortillas every 30 seconds until they are soft and you see small visible bubbles. Pat dry with a paper towel. Flour tortillas can be warmed over the open flame of a gas range or placed in a dry skillet over an electric burner until they are warm. The open flame will leave crisp edges so make sure not to leave over the burner too long or they will start to burn.
This is the sauce that gives these tacos an added layer of deliciousness.
Fill your warm tortillas with pork and top with mango salsa and a drizzle of chamoy sauce.
Don’t you love it when leftovers turn out this good!
Mojo Pork Tacos with Chamoy Sauce
1/3 lb Mojo Pork Tenderloin, or any leftover pork roast cut into small pieces
4-6 Corn or Flour Tortillas, taco size
Mango Salsa, recipe follows
Siete Chamoy Sauce, to drizzle over tacos
Wrap leftover pork pieces in aluminum foil and place in a preheated 425 degree oven or toaster oven for 10 minutes.
Fry corn tortillas in a skillet over medium heat with a drizzle of olive oil. Flip every 30 seconds until you see air bubbles form in the tortilla. Remove and blot with a paper towel. Flour tortilla can easily be warmed over an open flame of a gas range. If you have electric, warm flour tortillas in a skillet until warm.
Fill warm tortillas with pork, top with mango salsa and a drizzle of chamoy sauce. Makes 4 – 6 tacos.
Mango Salsa
2 Honey Mango’s, peeled and diced
2 tablespoons Red Onion, finely diced
2 tablespoons Cilantro, finely chopped
1/2 Jalapeno, finely diced
1/2 Lime, juiced
Combine all the prepared ingredients together in a bowl. Mix well. Refrigerate if not using immediately.
An Inspired Cook 