Coconut milk and pineapple juice add a touch of richness and tropical acidity for this fun twist on a traditional recipe.
- 1 tbl olive oil
- 1 lb ground pork
- 1 small onion, finely chopped
- 1 large garlic clove, thinly sliced
- salt and pepper, to taste
- 1 1/2 tsp ground cumin
- 1 1/2 tsp chili powder
- 1 tsp oregano
- 1 tsp paprika
- cayenne pepper, to taste
- 1 5.6 oz can coconut milk, shake well
- 3 tbl pineapple juice
- juice from 1 lime
- 1 15 oz can cooked black beans, drained and rinsed
- corn tortillas
- Your favorite taco toppings: avocado, sour cream, salsa, cilantro, shredded sharp cheddar cheese, cotija cheese
In a large skillet, heat one tablespoon of olive oil over medium heat. Add onion, garlic, and a large pinch of salt and pepper. Cook, stirring occasionally, until onion and garlic are softened, but not browned, about 3 to 5 minutes. Move the onions and garlic off to the side of the pan, and add the cumin, chili powder, paprika, oregano, and cayenne. Let sizzle in the pan until they’re fragrant, about 1 minute. Stir spices into onion and garlic mixture until the spices evenly coat the onion and garlic.
Add the ground pork to your pan and cook over medium high heat. Stir, breaking up any large chunks of pork and continue stirring occasionally, until the pork is just cooked through. Season with salt to taste. Drain excess fat from the pan.
Add the coconut milk. Simmer for about 5 - 7 minutes until sauce thickens, then stir in the black beans, pineapple juice and 1 tablespoon lime juice and cook for an additional minute or two. Taste and add more lime juice if needed. Adjust the seasoning to taste.
Serve with tortillas and toppings.
Recipe from Food52