Mango Skillet Taco

Mango Barbacoa

1. Trim any excess fat off the roast. Cut the roast into 4”x4” pieces
2. Place oil in hot sauté pan, season one side of the roast
3. Once the oil is sizzling place the seasoned side of the roast down and sear. Season additional sides of the roast and sear all sides
4. Once roast is seared on all sides, remove it from pan, add the onions to the pan. Sweat for 5 minutes, add the tomato paste, beef broth, mango, bay leaves and Chipotle Sauce mix to combine and let simmer
5. Place the roast and the chipotle sauce in the roasting pan and cover with foil
6. Put in the oven for 4 hours at 400°F Once cooked, the roast should fall apart into shreds set aside

Mango Skillet Taco

1. In a large skillet place the oil in the skillet on medium heat, add the mango, peppers and onions
2. Sear the fruit and vegetables until slightly seared and start to cook
3. Add the barbacoa meat to the pan and incorporate, turn off the heat and add the Quesadilla cheese and place back into the oven on the top rack
4. Bake for 5 minutes and remove, top with queso fresco, sliced jalapenos and cilantro
5. Serve with mango salas, mango guac, tortillas and your favorite sides

Roasted Mango Salsa

1. Using a sharp knife and cutting board, cut the tomatoes, mango, peppers, and onions into 2” pieces making sure to have as much of the items exposed for roasting. Mix all together
2. Drizzle the oil over all the fruit and vegetables. Season with salt, pepper, garlic, and place into 425°F oven for 25 minutes or until the fruit and vegetables have a nice roasted color
3. Once roasted, let sit for 10 minutes. Once cooled, place all ingredients into a blender
4. Add all the remaining ingredients and blend for 1 minute until all ingredients are well combined
5. Taste and adjust any spices, place into storage container until ready to use