Pork Vindaloo Walking Taco Pie

  5.0 – 3 reviews  • Main Dish
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

  1. Neutral cooking oil, for frying
  2. 3 yellow onions, sliced
  3. 6 red chiles de arbol
  4. 1 1/2 teaspoons cumin seeds
  5. 1 teaspoon ground cardamom
  6. 1 teaspoon ground cinnamon
  7. 1 teaspoon fenugreek seeds
  8. 1 teaspoon mustard seeds
  9. 1 teaspoon black peppercorns
  10. 8 cloves garlic
  11. One 3-inch piece ginger, sliced into 1/4-inch coins
  12. 2 pounds minced pork
  13. Kosher salt and freshly ground black pepper
  14. 1 cup tomato paste
  15. 2 curry leaves, finely chopped
  16. 1 hothouse cucumber, medium diced
  17. 1 jicama, medium diced
  18. 1 mango, green preferably, medium diced
  19. 1 red bell pepper, medium diced
  20. 1/2 jalapeno, minced
  21. 4 teaspoons finely chopped fresh cilantro
  22. 1 teaspoon finely minced fresh ginger
  23. 1 teaspoon lime juice
  24. Kosher salt, sugar and freshly ground black pepper, for seasoning
  25. 6 ounces corn chips
  26. 3 ounces store-bought tamarind chutney
  27. 3 ounces crumbled queso fresco

Instructions

  1. For the pork vindaloo keema: Preheat a deep-fryer or a Dutch oven filled with 3 inches neutral oil to 350 degrees F.
  2. Add the onions and fry in batches if needed until golden brown, about 3 minutes. Strain and set aside in a bowl.
  3. 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.
  4. Add the toasted spices, garlic, ginger and fried onions to a blender and blend until combined into a really fine paste.
  5. 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.
  6. 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.
  7. 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.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top