Pressure-Cooker Pork Tacos with Mango Salsa
TOTAL TIME: Prep: 25 min. Cook: 5 min.
YIELD: 12 servings.
I've made quite a few tacos in my day, but you can't beat the tender filling made in a pressure cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! —Amber Massey, Argyle, Texas
Ingredients
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2 tablespoons white vinegar
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2 tablespoons lime juice
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3 cups cubed fresh pineapple
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1 small red onion, coarsely chopped
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3 tablespoons chili powder
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2 chipotle peppers in adobo sauce
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2 teaspoons ground cumin
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1-1/2 teaspoons salt
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1/2 teaspoon pepper
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1 bottle (12 ounces) dark Mexican beer
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3 pounds pork tenderloin, cut into 1-inch cubes
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1/4 cup chopped fresh cilantro
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1 jar (16 ounces) mango salsa
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24 corn tortillas (6 inches), warmed
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Optional toppings: Cubed fresh pineapple, cubed avocado and queso fresco
Directions
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1.
Puree the first 9 ingredients in a blender; stir in beer. In a 6-qt. electric pressure cooker, combine pork and pineapple mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted into pork should read at least 145°. Stir to break up pork.
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2.
Stir cilantro into salsa. Using a slotted spoon, place pork mixture in tortillas. Serve with salsa and toppings as desired.
Nutrition Facts
2 tacos: 284 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
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