Ingredients
Taco Ingredients
- 4 corn or flour tortillas
- 8 ounces pulled pork (purchase at local grocery store)
- 1⁄4 cup pickled carrots, cabbage and radishes
- 4 tablespoons Cotija Cheese, crumbled
- 4 tablespoons blueberry ginger chutney
- Chinese 5 Spice, to taste
- Cilantro, for garnish
Blueberry Ginger Chutney Ingredients
- 1 tablespoon olive oil
- 3⁄4 cup chopped red onion
- 1 teaspoon Chinese 5 spice*
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water, cold
- 1 tablespoon cilantro, dried
- 2 teaspoons minced garlic
- 3 teaspoons grated fresh ginger
- 1⁄4 cup white balsamic vinegar
- 1⁄4 cup apple cider vinegar
- 1 1⁄2 cup dried sweetened blueberries
- 3⁄4 cup golden raisins
- 1⁄8 teaspoon white pepper
- 1 teaspoon salt
Blueberry Ginger Chutney Ingredients
- 1 tablespoon olive oil
- ¾ cup chopped red onion
- 2 teaspoons minced garlic
- 3 teaspoons grated fresh ginger
- ¼ cup white balsamic vinegar
- ¼ cup apple cider vinegar
- 1 ½ cup dried sweetened blueberries
- ¾ cup golden raisins
- 1⁄8 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon Chinese 5 spice*
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water, cold
- 1 tablespoon cilantro, dried
Instructions
Taco Instructions
- To toast the Chinese 5 Spice, heat a small sauté pan over medium heat for 1 minute. Add the spices to the sauté pan and stir with a wooden spoon until the aroma opens up and becomes more intense, about 30-45 seconds. Once toasted, transfer to a cold plate in a thin layer to cool quickly.
- For taco assembly, fill each tortilla with pulled pork. Top with pickled vegetables and blueberry ginger chutney.
- Dust the taco with the toasted 5 spice. Garnish with Cotija cheese and cilantro, if desired.
- Serve open faced or stacked in a parchment paper-lined street taco boat.
Blueberry Ginger Chutney Instructions
- In a medium sized sauce pan on high heat, add oil.
- Add the red onion and sauté until caramelized.
- Add garlic and ginger and sauté for 1 minute. Pour in cider and balsamic vinegar and reduce by half.
- Stir in blueberries, raisins, white pepper, salt, Chinese 5 spice and brown sugar bringing mixture to a boil. Simmer for 4 minutes.
- Whisk together cornstarch and water and add to the pan. Cook for 1 minute.
- Turn off heat, remove from stove and let cool to room temperature. Add in dried cilantro and mix well to combine.
- Once cooled, transfer into mason jars or food storage containers.
- Store in the fridge, covered (once completely cooled) for up to 14 days.
Blueberry Ginger Chutney Instructions
- In a medium sized sauce pan on high heat, add oil.
- Add the red onion and sauté until caramelized.
- Add garlic and ginger and sauté for 1 minute. Pour in cider and balsamic vinegar and reduce by half.
- Stir in blueberries, raisins, white pepper, salt, Chinese 5 spice and brown sugar bringing mixture to a boil. Simmer for 4 minutes.
- Whisk together cornstarch and water and add to the pan. Cook for 1 minute.
- Turn off heat, remove from stove and let cool to room temperature. Add in dried cilantro and mix well to combine.
- Once cooled, transfer into mason jars or food storage containers.
- Store in the fridge, covered (once completely cooled) for up to 14 days.