Homemade Porchetta tacos with mango salsa

So, with all that leftover porchetta, combined with Cori giving me the "Half Baked Harvest" cookbook, it was inevitable that a pork and mango salsa taco was going to happen. Check out the blog for the porchetta (and please use the roasted potatoes in this taco recipe) and see the recipe for the tortillas and the mango salsa. 

Tortillas

I checked out a lot of tortilla recipes and they all are about the same. The big differentiator is whether you use lard, butter, or shortening for the fat. This recipe uses butter. What I think is more important than fat is hydration. Make sure you use enough liquid to make your tortillas, or they will be dry. And personal preference - butter...

Tortilla Ingredients:

I based a lot on this recipe: https://natashaskitchen.com/flour-tortillas-recipe/ 

• 3 cups all-purpose flour, plus extra for rolling

• 1 1/2 tsp fine sea salt

• 1 tsp baking powder

• 5 Tbsp unsalted butter, softened (feel free to increase to 6 tbsp)

• 1 cup hot water, or as needed to form the dough. (This is super important. You have to hydrate the dough, if not, you will get 'dry' tortillas)

Tortilla Directions:

• In a large mixing bowl, whisk together flour, salt, and baking powder

• Add softened butter and work it into the flour with your hands until you have a sandy/ fine crumb mixture.

• While mixing with your hands, pour hot water into the dough a little at a time. 

• Form a sticky dough ball that pulls away from the edges of the bowl, then transfer the dough to a clean countertop. Knead for about 3-5 minutes until soft, elastic, and smooth.

• Lightly oil a baking sheet. Pinch off balls of dough (about the golf-ball size) and roll each into a ball over your counter. Place dough balls on the oiled baking sheet and cover. Let the dough rest at room temperature for 20-30 minutes.

• Preheat a large cast iron or non-stick pan on high heat. 

• Lightly flour a work surface. Place one dough ball over the surface, dust it with flour, and lightly flatten it with your fingers. Roll the tortilla once, rotate the dough, roll again, then rotate again. Repeat until the dough is about halfway rolled out, then roll it up and down, rotate, and roll it up and down again. As it gets larger, flip the dough over to prevent the edges from curling and continue rolling. Continue until you have about a super thin 10” diameter round, or until your dough begins to look see-through.

• Cook the dough on the hot pan for about 20-30 seconds per side until you get some bubbling on top and blistering/golden browning on the bottom then flip and cook for another 20 seconds. Stack warm tortillas wrapped in a dry kitchen towel. Once the tortillas are cool, transfer them to a zip-top bag to keep them from drying out.

Mango Salsa

I borrowed this from the Half-Baked Harvest cookbook. I changed it a little, but the inspiration was from this cookbook. It is seriously good and compliments the port so nicely.

Mango Salsa Ingredients:

• 1 mango, pitted, peeled, and diced

• 1 ripe avocado, pitted, peeled, and diced

• Corn, canned or preferably fresh off the cob (about 1/2 cob of corn)

• 1 Serrano pepper seeded and diced

• ~1/4 cup chopped fresh cilantro

• ~1/4 cup chopped fresh basil

• Juice of 1 lime

• ~1/2 cup crumbled or grated cotija cheese

Mango Salsa Directions:

• Toss together the mango, avocado, corn, serrano, cilantro, basil, and lime juice in a medium bowl. Stir in cheese. Serve on the tacos, or another dish, immediately, or cover and store it in the fridge for up to 1 day. 

• You will want to eat this quickly and when you taste it, that will not be a problem. 

Tacos:

Directions:

• Take the taco shells from above. Add warm porchetta (see recipe), mango salsa, and any other cheese or topping you may want (although you really don't need any). 

• Eat and enjoy!