Vindaloo is a Goan-based curry made with chile and vinegar. It is usually made with pork, one of my all-time favorites. I love the walking taco pie concept, as it reminds me of an Indian chaat. Here, layers of crispy corn chips, tangy, spicy pork vindaloo keema, tamarind chutney and a mango twist on pico de gallo make this a textural and taste symphony.
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| Yield: | 8 servings |
Ingredients
- Neutral cooking oil, for frying
- 3 yellow onions, sliced
- 6 red chiles de arbol
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 cloves garlic
- One 3-inch piece ginger, sliced into 1/4-inch coins
- 2 pounds minced pork
- Kosher salt and freshly ground black pepper
- 1 cup tomato paste
- 2 curry leaves, finely chopped
- 1 hothouse cucumber, medium diced
- 1 jicama, medium diced
- 1 mango, green preferably, medium diced
- 1 red bell pepper, medium diced
- 1/2 jalapeno, minced
- 4 teaspoons finely chopped fresh cilantro
- 1 teaspoon finely minced fresh ginger
- 1 teaspoon lime juice
- Kosher salt, sugar and freshly ground black pepper, for seasoning
- 6 ounces corn chips
- 3 ounces store-bought tamarind chutney
- 3 ounces crumbled queso fresco
Instructions
- For the pork vindaloo keema: Preheat a deep-fryer or a Dutch oven filled with 3 inches neutral oil to 350 degrees F.
- Add the onions and fry in batches if needed until golden brown, about 3 minutes. Strain and set aside in a bowl.
- Add the chiles, cumin seeds, cardamom, cinnamon, fenugreek seeds, mustard seeds and black peppercorns to a saute pan and heat over medium heat until fragrant and toasted, about 3 minutes.
- Add the toasted spices, garlic, ginger and fried onions to a blender and blend until combined into a really fine paste.
- Add 2 tablespoons oil to a large Dutch oven over medium-high heat. Add the pork, then sprinkle with salt and pepper and allow to brown, about 5 minutes. Add the tomato paste and the onion mixture from the blender and stir to combine. Add about 1/2 cup water to loosen the mixture. Cover and let cook, about 20 minutes.
- For the mango koochumbar: Add the curry leaves, cucumber, jicama, mango, red bell pepper, jalapeno, cilantro, ginger and lime juice to a medium bowl. Stir to combine. Taste and adjust seasoning as needed with salt, sugar and pepper.
- For the assembly: To the bottom of each bowl, evenly divide the corn chips, about 12 ounces pork vindaloo keema (save the remainder for another use), tamarind chutney and 6 ounces mango koochumbar (save the remainder for another use) and top with the queso fresco.