Entrées
Carnitas and Black Bean Tacos with Mango Peach Salsa
Ingredients
- 3 oz. Chef's Line® All Natural* Hickory Smoked Diced Pork Belly
- 1/2 ea. Chef's Line Black Bean Burger
- 3 oz. Rykoff Sexton® Caramelized Sliced Onions
- 3 oz. del Pasado® Mango Peach Salsa
- 3 ea. Corn Tortillas
- 2 oz. Chef's Line Guacamole
- 1 T Monarch® Ancho Chili Seasoning
PREPARATION
- Place diced pork belly in hot saute pan and cook for 3-4 minutes, rendering out the fat and cooking to desired level of crispness. Discard all but a little bit of the rendered fat. Add in the caramelized onions. Crumble the black bean burger and add to the pan. Cook another 2 minutes on high heat.
- Warm tortillas and assemble tacos (you can substitute hard taco shells if desired).
- Top with mango peach salsa and guacamole.
Recipe by Chef Scott McCurdy, Director Culinary, US Foods
Serves 1
*No artificial ingredients. Minimally processed.