2 mangoes, peeled and diced (1/4 inch pieces – yields 3½ cups)
¼ cup of diced red pepper
¼ cup of diced red onion
¼ cup of chopped cilantro
Juice of three limes
2 jalapenos, cleaned and diced
1/8 teaspoon of salt and pepper, or to taste.
Combine all ingredients and let stand at room temperature for 30 minutes.
1 cup of packed chile de arbol, stems removed
2 tablespoons of canola oil
2-3 tablespoons of water
2 pounds of pork loin, cut into ¼ -to- ½ inch pieces
1 tablespoon of garlic salt
5 cloves of garlic, chopped
1 tablespoon of cumin
½ cup of mild red chile powder
½ tablespoons of salt
½ cup of Maui sweet onion
1 cup of diced fresh pineapple
Garnish: fresh chopped cilantro, cotija cheese, avocado cream sauce or mango salsa.
1. Place the chile de arbol, oil and water in a blender – blend on high until mixed into paste. Add additional water if needed.
2. Place pork in a large, shallow bowl and pour chile marinade on top. Add remaining ingredients, cover, and marinate in the refrigerator for 2 to 4 hours, or overnight.
3. Heat a heavy skillet over medium to high heat. Add a tablespoon
of oil to pan. Cook meat, onion, and pineapple for 5 to 7 minutes or until internal meat temperature reaches 165 degrees. Onion and pineapple should be caramelized.
4. Serve in warm, fajita-style flour tortillas. Add garnishes.