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Chicken Vaca Frita Tacos with Mango Salsa
Chicken Vaca Frita Tacos with Mango Salsa
Ingredients
- Mojo:
- 10 garlic cloves
- 2 teaspoons kosher salt
- ½ teaspoon black peppercorns
- ½ cup fresh orange juice
- ¾ cup fresh lime juice
- 1 teaspoon dried oregano leaves
- 3 tablespoons extra-virgin olive oil
- 2 cups cooked shredded chicken breast
- Chicken Vaca Frita Tacos:
- marinated shredded chicken
- 1 large white sweet onion, sliced
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 fresh lime, juiced
- corn or flour tortillas, charred or warmed in skillet
- 1 cup black beans
- lime wedges, for serving
- Mango Salsa:
- 1 ripe mango, peeled, seeded and diced
- 2 tablespoons chopped cilantro, chopped
- 2 tablespoons red onion, diced
- 1 tablespoon diced jalapeño
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 1 teaspoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Mojo:
- Using a mortar and pestle, add garlic, salt, and peppercorn; mash mixture into a paste. Add orange, lime juice and oregano; stir to combine. Add mojo to shredded chicken and let stand at room temperature 30-45 minutes.
- Chicken Vaca Frita Tacos:
- In a large pan, add 2 tablespoons olive oil and sauté onions. Season with salt and black pepper; cook 4-5 minutes until golden in color. Transfer onions to a platter. In the same pan, heat remaining 3 tablespoons of olive oil. Add shredded chicken and fry one side 4-5 minutes, until brown and crispy. Using a spatula, flip the shredded chicken and continue to crisp the other side. Add onions back to pan and stir to combine with the chicken.
- To assemble tacos, top each tortilla with shredded chicken, black beans, and mango salsa. Enjoy!
- Mango Sala:
- In a serving bowl, combine all ingredients and mix well. For best flavor, let the salsa rest for 10 minutes or longer.
