Manga Taco Salad

Manga Taco Salad

    South of Border Mangalitsa ground meat/pork portions    
    Totopos or Azteca taco salad shell
    Salad Greens of choice, kale grows well in cold off-season, to a point.
    pig-o-de-gallo (see Prep)
    Trin's Beans (see Prep)
    Guacamole (see Prep)

Season with smidgens of chili powder, cumin, tumeric, and cayenne. Place wurst flesh down onto hot pan frying until desired crispiness and temperature of 160 degrees F. Take out of pan for later use.

Totopos
Frescados flour tortillas (I use 2 for 2 large generous servings)
Mangalitsa lard

Use same pan.  If necessary, add a spoonful of lard. Watch carefully as it melts; about 3-5 minutes depending on your burner. Meanwhile, cut stack of flour tortillas in half and then into pie-shaped pieces. Test one piece in melted lard. Once ready, add additional tortilla pieces frying 1-4 at a time. Using metal tongs, grab fried tortilla piece or totopo and drip-dry over paper towel. Add salt if desired.

Salad
Place greens in individual serving bowls. Place totopos around greens in bowl with points facing up and out. Top salad with salsa and/or pig-0-de-gallo. (I mix with French-style dressing at times). Add sour cream, guacamole (see Prep) shredded cheese if desired. Place meat on top.
Fork optional as totopos may serve as utensils.


 

South of Border Mangalitsa Mangalitsa, ground 1/2-1 lb onion garlic cumin cayenne paprika tumeric (smidgen) Add 1-3 tsp lard to hot cast-iron pan. Add onions, slice Chinese style and cook until softening. Add spices, stirring to enhance flavor. Add 1 clove garlic, minced. Garlic burns quickly so stir hastily. Add meat and brown while stirring for a few minutes. Add salt and pepper to taste. Cover and turn off heat leaving for about 10 minutes. Guacamole 1-2 avocados 1-2 T finely chopped onion hot peppers, to taste 1/2 tsp salt 1/2-1 tsp cumin cilantro, few sprigs chopped squeeze of lime, optional Mash all together. Serve promptly. Pig-o-de-gallo/salsa Freshest tomatoes, red onion, garden peppers (pepperoncini, jalapeno, orange bell, et al; I go for color), cilantro, salt. Optional: lime/lemon Trin's Pork and Beans Dried pinto and black beans. Add Water enough for 2 inches above beans. Add salt, 1-2 T. Bring to boil for a few minutes. Turn off heat. Drain and rinse. Lard Heat to coat bottom of roasting pan/Dutch oven. Brown Mangalitsa chunks with extra fat on. While browning, add onions slice Chinese style Add 1-2 cloves garlic Clear space on bottom of pan, add dried spices and herbs: cumin paprika chili powder cayenne oregano Brown and mix all contents together for flavor release. Add beans Add pork broth 6-10 cups, dependent on quantity. Add loose T salt Bring all to boil for a few minutes. Cover and reduce to low heat. Cook long and low and slow as long as you can go. If a large amount, I portion and freeze for future tasty meals.