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Carnitas and Black Bean Tacos with Mango Peach Salsa

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

  1. 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. 
  2. Warm tortillas and assemble tacos (you can substitute hard taco shells if desired). 
  3. Top with mango peach salsa and guacamole.

Recipe by Chef Scott McCurdy, Director Culinary, US Foods
Serves 1

*No artificial ingredients. Minimally processed.