PORK VINDALOO WALKING TACO PIE

Pork Vindaloo Walking Taco Pie image

Provided by Maneet Chauhan

Time 1h20m

Yield 8 servings

Number Of Ingredients 27

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

Steps:

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.