Cooking On The Ranch

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Pressure Cooker Pulled Pork Taco Recipe

By 16 Comments

Take a look at this pressure cooker pulled pork taco recipe. Cooking a pork roast in the pressure cooker, using an exciting mix of citrus and Mexican spices makes for a mighty fine Mexican dinner. Minimal prep results in juicy, fall apart shredded pork for an easy pulled pork taco dinner to feed that taco hungry crowd.

And don’t miss my recipe for Pork Tenderloin Tacos in Chile Guajillo Sauce. Pure rustic rich flavor in every bite.

3 pork carnitas tacos garnished with slices of radish, lime served in corn tortillas

Our favorite foods around here are tacos, tacos and tacos. Not necessarily in that order.

And nothing elevates the taco experience like tender roasted and shredded fall-apart pulled pork.

Pork that’s been seasoned with lime, orange juice and just enough red chile powder to make you feel all warm and cozy.

I made this pulled pork taco Recipe last week for our Super Bowl Party. This is truly perfect football party food. Actually it’s perfect party food – period. Especially a Cinco de Mayo.

And instead of the 3-4 hour roast in the oven, I opted to use my pressure cooker to cook that large pork shoulder roast. The whole process worked very well and I’ve been anxious to share the recipe with you.

Please note: “Real” Carnitas hail from the Mexican State of Michoacán. Large amounts of pork are cooked in large amounts of lard. A large copper pot is used to create the crispy texture that authentic carnitas are famous for.

This recipe get a five-star rating. Here’s why:

  • It gets a star just for the fact that it’s made with succulent pork shoulder roast.
  • Another star for simply being a street-style taco.
  • Using a pressure cooker to make pulled pork tacos guarantees a cook time of less than one hour, compared to 3 – 4 hours in the oven.
  • A another star for the flavor combination of citrus and New Mexico Red Chile Powder.
  • What pushes this recipe over into the five-star category is it’s make-ahead qualities.

Grab your Insta-pot or what ever brand of pressure cooker you have and let’s take a look.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make Pressure Cooker Pork Carnitas Tacos
  • Pork: Choose a 3-5 pound pork shoulder (butt) roast. Preferably bone in.
  • Oranges
  • Onion: Sweet or Yellow Onion recommended.
  • Beer: A Mexican beer works well here.
  • Limes
  • Spices: Garlic, Chile Powder, Achiote Paste, Cumin, Mexican Oregano

Ingredient Swaps

  • Pork: You can also use a boneless pork shoulder roast. Avoid a pork loin, or pork tenderloin. They are leaner cuts of meat and will tend to dry out, which won’t make good pulled pork tacos. Pork shoulder roast has enough fat to keep the meat tender and juicy.
  • Oregano: Mexican oregano is preferred for this recipe, it’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions – It’s Easy

Sauce for Pressure Cooker Carnitas.
Large chunks of cut pork roast to make Insta pot pork tacos.
  1. Step 1: Make the Carnitas sauce. In a small bowl, whisk together oregano, cumin, achiote paste, chile powder, onion, garlic, lime juice, orange juice, and beer until combined.
  2. Step 2: Here’s what’s nice about this Pressure pulled pork taco recipe. Easy chopping. Cut the pork roast into large chunks to fit well in your pressure cooker. Discard any large chunks of fat. Larger chunks Which also makes it much more manageable to sear the meat.

Tip: If using a bone-in pork roast (preferred) cut around the bone, leaving a chuck of meat attached. Add that piece to the browning/cooking process and then to the Instant Pot. That bone will bring even more savory flavor to the end result. You’ll remove that bone once you start shredding the meat.

Browning pieces of pork roast to make pressure cooker carnitas.
Cooking pork in pressure cooker for pressure cooker pork tacos.
  1. Step 3: Heat a large skillet over medium-high heat. Once the skillet is hot, add oil. Salt and pepper the pork pieces and brown them on each side. You may need to do this in batches. Don’t crowd the meat.
  2. Step 4: Add the pork pieces to the pressure cooker insert. Pour the carnitas sauce over the pork. Cook 25 minutes on high.
Instant Pot Canitas Recipe. Shredded pork on a sheet pan ready to broil in the oven to make the pork crispy
  1. Step 6: Once cool enough to handle, using two forks, or your hands, shred the meat. Discard the bone from the piece of meat that it was attached to. Spread the shredded pork on a sheet pan and then set it on a rack 5 inches below the broiling unit to create that famous carnitas crisp. Watch it close during the broiling process, it won’t take long.

Make Ahead

This pulled pork taco recipe is also a great make-ahead taco recipe to feed a crowd. Here’s why.

  • The pork roast can be cooked, shredded and stored until ready to re-heat and broil. (you will need to broil to get that crispy element for carnitas).
  • You can prep, chop and store all the toppings in air tight containers in the refrigerator in advance.

All that’s left is to do is warm the corn tortillas and line up those toppings. Guests can build their own personal carnitas as you sit back and take in the compliments.

TIP: How to keep those corn and flour tortillas warm. I was recently introduced to these Imusa Tortilla Warmers. They work like magic. Just place the tortillas in the warmers and then use the microwave to heat them. They’ll stay warm for about an hour tucked inside. Check it out, they’re amazing.

Imusa Tortilla Warmers

FAQ’s

How Do I Make Pulled Pork Tacos In A Slow Cooker?

Place seared chunks of pork into the crockpot and pour in the sauce. Cook on low for 4-5 hours or until tender enough to shred. 

Can I Make This Pulled Pork Taco Recipe In The Oven?

Place seared pork chunks into a Dutch Oven and pour the sauce over the pork. Roast at 350 degrees until meat is fall apart tender. This should take about 2 – 3 hours.

How Many Tacos Per Person?

Speaking of tacos for a crowd, just how many tacos should you plan for each person. Err on the safe side and plan for three tacos per person.

Storing and Freezing

  • You can store any left over pork in an air tight container in the refrigerator up to 4 days.
  • Store left over meat in a freezer safe air tight container for up to 3 months. Let the meat defrost in the refrigerator overnight and reheat in the microwave or stovetop.

Serving Suggestions

  • Toppings For Pulled Pork Tacos: Sliced Radishes, chopped cilantro, lime wedges, crumbled cotija cheese, sliced or chopped avocados and Mexican Pickled Onions.
  • Make a quick burrito: Place meat rolled in a flour tortilla and top with cheese and Enchilada Sauce.
  • Make a salad or rice style burrito bowl. Combinations can include Mexican style rice, pulled pork, chopped tomatoes, black beans, pico de gallo, topped with Molcajete Guacamole or sour cream. Sprinkle on some crushed corn chips for some crunch.
  • Looking for even more pizzazz? Add a dollop of Jalapeno Aioli to the tacos.
  • Serve with lime wedges. A squeeze of fresh lime always brightens any Mexican dish.
Instant Pot carnitas recipe. Pork tacos on a soft white corn taco shell garnished with sliced radishes, cotija cheese, and cilantro

I hope you give this pulled pork taco recipe a try. It’s a very easy process that brings a fiesta of flavors, and a great way to feed a hungry crowd.

What to serve with Pulled Pork Tacos

My first choice would be slaw, so you could make pulled pork tacos with slaw. I like this Bobby Flay recipe I used to make slaw burgers. Here are some other ideas.

Love tacos as much as we do? Here are some recipe you might want to take a look at:

And don’t miss my Taco Category, you’ll find even more ideas, including Fried Tacos, the most popular on my site.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Three Pulled pork tacos.
Print Recipe
5 from 3 votes

Pressure Cooker Pulled Pork Taco Recipe

These pulled pork tacos are quick and easy to make in the pressure cooker, perfectly flavored and juicy. So delicious!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course Pork
Cuisine: Southwestern Mexican
Servings: 12
Calories: 171kcal
Author: Lea Ann Brown

Equipment

  • Instant Pot Electric Pressure Cooker

Ingredients

  • 1 tablespoon Dried Oregano preferably Mexican Oregano
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Achiote paste
  • 1 teaspoon New Mexico red chile powder or ancho
  • 1 large Sweet Onion chopped
  • 3 cloves Garlic chopped
  • 2 Limes juiced
  • 2 large Oranges juiced
  • ½ cup Beer
  • 4-5 pounds Pork Shoulder Butt Cut into large pieces
  • 3 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 Tablespoon Neutral Oil Canola or vegetable oil works well here.
  • Soft Corn or Flour Tortillas Look for 5 – 5 ½" tortillas to make Street Style Tacos.

Instructions

  • In a small bowl, whisk together oregano, cumin, achiote paste, chile powder, onion, garlic, lime juice, orange juice, and beer until combined.
  • Cut the pork into large pieces, removing any large chunks of fat. Season pork chunks with salt and pepper.
  • Heat a large fry pan over medium high heat. Add oil. When oil is shimmering, add half of the pieces of pork. Sear on both sides and remove to a plate. Repeat with the rest of the pork.
  • Place brown pieces of pork into the instant pot. Pour sauce on top of the pork. Close lid and set to pressure on high. Cook for 25 minutes. Let naturally release for about 15 minutes. Release the remaining steam before removing lid.
  • Remove pork to a large cutting board and when cool enough to handle, shred with two forks or your hands. Spread pork onto a large baking sheet. Spoon one third of the sauce from the Pressure Cooker on top of the pork, tossing to combine.
  • Set broiler temperature to 550 and set the sheet pan full of pork 5 inches below the broiler unit. Broil for 4 to 5 minutes, just until the pork edges begin to crisp.
  • Remove the baking sheet from the oven and top with half of the remaining sauce from the pressure cooker. Toss again to combine. Broil for an additional 5 minutes.
  • Remove the baking sheet from the oven and toss more sauce. Don't use too much sauce. You don't want that pork to be swimming.
  • To assemble the tacos, top warmed flour or corn tortillas with pork. Top with sliced red onion, diced avocado, jalapeno, cilantro, pickled onions, or diced sweet onions and cotija cheese. Serve with lime wedges.

Notes

This pulled pork taco recipe is easily adaptable for crockpot or oven roasting. For Oven: Place seared pork chunks into a Dutch Oven and pour the sauce over the pork. Roast at 350 degrees until meat is fall apart tender. This should take about 2 – 3 hours. 
For the crockpot: Place seared chunks of pork into the crockpot and pour in the sauce. Cook on low for 4-5 hours or until tender enough to shred. 
Friends don’t let friends eat Mexican Food without Pickled Onions. Check out this recipe for Quick Pickled Red Onions.
Can I sear the pork pieces in the Instant Pot? Set Instant Pot to Sauté. Add oil. Once hot, add half the pork and sear directly in the Instant Pot, turning every 45 to 60 seconds. Transfer pork to a separate plate and repeat with remaining pork pieces until browned. Press cancel to turn off the heat. (I find it easier to sear stove-top)

Nutrition

Calories: 171kcal | Carbohydrates: 7g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 655mg | Potassium: 415mg | Fiber: 1g | Sugar: 4g | Vitamin A: 74IU | Vitamin C: 17mg | Calcium: 44mg | Iron: 2mg

Pressure Cooker Carnitas Tacos … It’s Whats for Dinner

Homemade Banana Ice Cream

By 24 Comments

This recipe for homemade banana ice cream becomes even more decadent by caramelizing bananas in the oven before adding to the ice cream mixture. The delicious banana flavor shines and is complimented with the sweetness from brown sugar and cinnamon.

Homemade banana ice cream in waffle cones.

What You Can Expect From This Recipe

This banana ice cream becomes very special by making it a caramelized banana ice cream recipe.

Bananas are caramelized in the oven with a mixture of brown sugar, butter and cinnamon. The end flavor is remarkable.

The custard ice cream recipe is the real deal. Using pure ingredients, eggs, cream, milk and vanilla, you’ve go a classic custard style ice cream from scratch that will simply delight your family.

Custard style ice cream is made where milk is heated stove top and then slowly added to an egg sugar combination to temper. To temper means to slowly combine as to not scramble or cook the eggs. 

Cream is then added to the tempered mix.

The mixture is then refrigerated overnight to allow it to expand.

In all reality, you’re making frozen custard dessert.

I’ve been wanting to make homemade banana ice cream as I used to love getting banana milkshakes from the Dolly Madison Store.  Man they’re the best.  Anyone had ’em?

Everyone loves a good custard ice cream recipe.  Let’s get started.

Ingredients You’ll Need

Ingredients to make homemade banana ice cream.
  • Ripe Bananas.
  • Dairy: Cream, milk, eggs and butter.
  • Brown Sugar
  • Cinnamon
  • Vanilla

Tip: For this homemade banana ice cream recipe you’ll need ripe bananas. Don’t use bananas that have blackened, like you would for Banana bread. You’ll need them soft to the touch but still firm enough to be able to slice.

Step by Step Instructions

Whisking eggs with sugar to make homemade banana ice cream.
Pouring hot milk mixture into eggs to temper.
  • Slowly heat milk in a sauce pan on medium low heat. Do not let it boil, just get it nice and steamy.
  • Meanwhile, whisk sugar and eggs together in a bowl.
  • When milk is hot, slowly…and I mean slow as you can…drizzle some of the milk into the sugar/egg mixture.
Stirring to mix eggs and milk.
Stirring to thicken eggs and milk mixture.
  • Stir to combine the tempered egg and milk together.
  • Pour the tempered eggs and milk mixture into the pan of hot milk, stir until well blended.
  • Heat until thickened, stirring constantly until it thickens enough to coat the back of a spatula or wooden spoon.
  • Remove from heat and when it reaches room temperature add the cream and vanilla. Refrigerate overnight so that the mixture volumizes. Do not short cut this step.

Caramelized Bananas

Sliced bananas on a foil lined sheet pan sprinkled with brown sugar and cinnamon.
Caramelized bananas on a sheet pan lined with foil.
  • Step 1: How to caramelize bananas. It’s super easy. Preheat oven to 400 degrees.
  • On a foil lined pan place the sliced bananas and sprinkle with brown sugar, cinnamon and drizzle with the butter.
  • Step 2: Bake for 20 minutes. 
  • Step 3: Let mixture cool then puree in a food processor.

Tip: Don’t wait too long to transfer the caramelized bananas to the food processor. If allowed to cool too much, the brown sugar will start to harden.

Adding pureed bananas to milk and egg mixture to make homemade banana ice cream.

When completely cooled, add the pureed caramelized bananas to the volumed ice cream mixture and churn according to your ice cream maker’s instructions.

Tip: As with most home ice cream makers, the final consistency of the ice cream will resemble soft serve. Place in the freezer for a couple of hours to achieve a texture to scoop.

FAQ’s, Banana Ice Cream

Can I Use Frozen Bananas?

My experience with frozen bananas is that once thawed, they are mushy. Since we’re slicing the bananas for this recipe, I would not recommend using frozen. Fresh is best here.

Variations

  • Add some chocolate chips. Purchase some good quality semi-sweet chocolate and chop it into small pieces. About half way through the churning process, drop in the chocolate pieces.
  • To make peanut butter banana ice cream, add 3 tablespoons chunky or creamy peanut butter during the churning process.

Equipment Needed

Storage

Store in an air tight, freezer friendly container. This banana ice cream will last a month in the freezer.

Homemade Banana Ice Cream

Scoops of homemade banana ice cream in a black bowl.

I hope you give this frozen custard style homemade banana ice cream recipe a try. It’s crazy delicious and one of the best homemade ice cream recipes I’ve ever made.

More Homemade Ice Cream Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Homemade banana ice cream in waffle cones.
Print Recipe
5 from 3 votes

Homemade Banana Ice Cream with Caramelized Bananas

This recipe for homemade banana ice cream becomes even more decadent by caramelizing bananas in the oven before adding to the ice cream mixture.
Prep Time20 minutes
Cook Time30 minutes
resting time8 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 383kcal
Author: Lea Ann Brown

Ingredients

  • 1 Cup whole milk
  • ½ Cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cup heavy cream
  • For the Bananas:
  • 4 ripe bananas sliced into ½ – 1 inch segments
  • ¼ Cup brown sugar
  • ½ teaspoon cinnamon
  • 1 Tablespoon butter melted

Instructions

  • Slowly heat milk in a sauce pan on medium low heat. Do not let it boil, just get it nice and steamy. Meanwhile, whisk sugar and eggs together in a bowl. When milk is hot, slowly…and I mean slow as you can…drizzle some of the milk into the sugar/egg mixture, stirring constantly.
  • Pour the milk, eggs and sugar mixture back into the sauce pan and heat on low until thickened, again stirring constantly. It should reach the consistency of liquid pudding.
  • Remove from heat and when it reaches room temperature add the cream and vanilla and stir. Refrigerate covered overnight so that the mixture volumizes. Do not short cut this step.
  • For the bananas:
  • Preheat oven to 400 degrees. On a foil lined pan place the sliced bananas and sprinkle with brown sugar, cinnamon and drizzle with the butter. Bake for 20 minutes. Let mixture cool then puree in a food processor.
  • When completely cooled, add the caramelized bananas to the ice cream mixture and stir to combine. Churn according to your ice cream maker's instructions.

Notes

Tip: Don’t wait too long to transfer the caramelized bananas to the food processor. If allowed to cool too much, the brown sugar will start to harden
As with most home ice cream makers, the final consistency of the ice cream will resemble soft serve. Place in the freezer for a couple of hours to achieve a texture to scoop.

Nutrition

Calories: 383kcal | Carbohydrates: 36g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 67mg | Potassium: 320mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1065IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg

Homemade Banana Ice Cream with Caramelized Bananas …It’s What’s For Dessert

Southwest Rotini Pasta Salad With Black Beans

By 4 Comments

This Rotini Pasta Salad is made with a creamy ranch dressing, sour cream, bbq sauce dressing for an irresistibly Southwestern flavor. With Black beans and tomatoes this is potluck picnic perfect.

BBQ Pasta salad with black beans and cherry tomatoes.

Pasta salad … ’tis the season. And it’s hard to beat a good pasta salad. A staple at back yard Summer cookouts, it’s nice to have a variety of recipes to see you through the season.

This rotini pasta salad is seriously delicious and very simple to make. And will compliment any burger, grilled steak, or grilled chicken recipe you throw its way.

For this creation, I wanted something that would stand up to and compliment the wonderful flavor and texture of a beef brisket. And it was perfect.

With a championship lineup of Southwest ingredients, this rotini pasta salad is one you’ll devour all Summer long.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make bbq pasta salad with black beans.
  • Black Beans, canned.
  • Pasta: For this recipe, we’re using curly fun Rotini pasta. It’s curves, nooks and crannies are great for holding on to the creamy sauce.
  • Sour Cream: Full fat please. A big bowl of pasta salad is no time to count fat calories. For a creamier experience, use regular sour cream.
  • Tomatoes, Fresh tomatoes when in season, or Grape tomatoes. Tomatoes add a pop of Summer color to this pasta salad.
  • BBQ Sauce, your favorite brand.
  • Sweet Onion
  • Ranch Dressing, use your favorite brand, or better yet, make my recipe for Spicy Ranch Dressing.
  • Mayonnaise

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Ingredient Subs and Swaps

  • Pasta: I like to use a flexible softer pasta such as Rotini pasta. Elbow macaroni would be a good substitute, or shells. Avoid thicker sturdy pastas such as rigitoni or penne.
  • Onion: Substitute red onion for white or sweet onion.

Instructions

  • Step 1: Cook the rotini pasta according to package instructions. Fish out about ½ cup of the pasta water before draining. In a large bowl combine all ingredients. Using a large spoon gently stir until well combined. Add a little pasta water at a time to make it creamier.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Variations

Make this rotini pasta salad your own, here are some suggestions for add-in ingredients.

  • Add 1 cup of sweet corn. Use frozen (that’s been thawed) or canned.
  • To heat things up, add a 4 ounce can of chopped green chile peppers.
  • Add chopped yellow bell pepper or red bell pepper.
  • Add 1 avocado that’s been chopped.
  • One pasta has cooled, add 2 cups Mexican blend shredded cheese.
Can You Freeze Pasta Salad?

Technically you can, however, I feel the texture is compromised when doing so. Its best to enjoy this pasta salad fresh, or as refrigerated leftovers.

Storage

  • This Rotini Pasta Salad is a perfect make-ahead pasta salad. It’s one of those dishes that tastes better the next day. It will keep in the refrigerator, well sealed, for three to 4 days. If it becomes dried out during that time, just give it a good stir and add a drizzle of ranch dressing to bring it back to life.
  • This is a mayonnaise based pasta salad. Don’t let it set at room temperature for more than 2 hours.

Tips For Success

  • To save time, prep all of the ingredients while the pasta is cooking.
  • Cook the pasta according to package directions for al dente. Once cooked, the pasta will continue to soften as it absorbs the dressing.
  • When draining pasta, rinse with cold water. This will stop the cooking process and also keep the pasta from becoming gummy.

What To Serve It With?

Any Summer grilled entree, but our favorite back yard cookout party meal starts with this pasta salad as a side for our favorite Silver Spur Ranch Blue Cheese Burgers.

Rotini Pasta Salad with Black Beans

This rotini pasta salad becomes irresistibly creamy by using the combo of sour cream and mayo for the sauce. Adding bbq sauce and ranch dressing makes this a Southwest pasta salad that will compliment any Summer entree. Pot luck picnic perfect!

Rotini pasta salad with black beans and cherry tomatoes.

More Pasta Salad Recipes You Might Like

And check out my Chicken Macaroni Salad if you’re looking for a main course pasta dish.

And if you’re looking for even more side dish recipes, don’t miss my Side Dish Category. You’ll find lots of great recipes including the most popular on my site for Broccoli Cheez Whiz Casserole, everyone’s favorite holiday casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pasta salad with black beans and cherry tomatoes.
Print Recipe
5 from 2 votes

Rotini Pasta Salad With Black Beans

A Southwestern pasta salad that you'll devour all Summer. Goes great with any grill or bbq entree.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Pasta Recipes
Cuisine: American
Servings: 16
Calories: 501kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Rotini Pasta
  • ½ Cup Sour Cream
  • ½ Cup BBQ Sauce
  • ½ Cup Ranch Dressing
  • ¼ Cup Mayonnaise
  • 14.5 ounce Can Black Beans Drained and rinsed
  • 1 sweet onion chopped
  • 2 Cups Cherry Tomatoes halved
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • salt and pepper to taste

Instructions

  • Cook Pasta according to directions on package. Before draining, reserve about a cup of the starchy pasta liquid.
  • In the meantime combine Sour Cream, BBQ Sauce, Homemade Ranch Dressing, Mayonnaise, Black Beans, onion, tomatoes, sugar and vinegar. Drain pasta and allow to cool for about 5 minutes. Add to the salad ingredients and stir to combine. Pour in the pasta water until the pasta seems creamy. I usually use about ½ cup or a little more.

Notes

This Southwest Pasta Salad is a perfect make-ahead pasta salad. It’s one of those dishes that tastes better the next day. It will keep in the refrigerator, well sealed, for three to 4 days.
Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
Variations:
  • Add 1 cup of sweet corn. Use frozen (that’s been thawed) or canned.
  • To heat things up, add a 4 ounce can of chopped green chile peppers.
  • Add 1 avocado that’s been chopped.
  • Add 2 cups Mexican blend shredded cheese.

Nutrition

Calories: 501kcal | Carbohydrates: 82g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 192mg | Potassium: 969mg | Fiber: 21g | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 5mg

Creamy BBQ Rotini Pasta Salad … It’s what’s for a Summer Side Dish

This recipe for Rotini pasta salad was first published June 2017 and republished April 2022 with step by step photos.

Mango Pico de Gallo Recipe

By 39 Comments

Mango Pico de Gallo is a more tropical version of everyone’s favorite fresh salsa. Sweet, spicy and packed full of fresh flavor, this is great with chips or served over grilled fish, grilled chicken or steak.

Pico de gallo with mango served blue and white corn chips.

What’s the difference between pico de gallo and salsa? Texture. Even though both can be made with fresh ingredients, salsa is usually processed to a fine “pureed” texture and contains liquid. Such as this Essential Restaurant Style Salsa made with canned tomatoes.

Pico de gallo is a mixture of rough chopped fresh ingredients that are simply tossed together without liquid. Pico de gallo can be used in much the same way as Mexican “liquid” salsas and served with chips, but can also compliment steak, chicken or even salmon.

Once our Colorado produce starts coming in, it seems like my mind-set automatically shifts towards Mexican food. Fresh and simple with lively colors and exciting flavors. I just don’t think there’s anything that showcases our state produce better.

Certainly, mangos are not grown in Colorado, but added to fresh garden tomatoes, jalapeno peppers, onion and cilantro you’ve got a combination that will brighten those tortilla chips.

Easy – peasy, let’s take a look.

Ingredients

Ingredients to make mango pico de gallo.
  • Cilantro
  • Mango
  • Lime, for juice
  • Jalapeno Pepper
  • Tomatoes
  • Sweet Onion
  • Garlic
  • Mexican Oregano

Ingredient Swaps and Substitutions

  • Mango: Mangos may be hard to find at certain times of the year. Substitute with chopped fresh pineapple.
  • When tomatoes are not in season, don’t reach for those sad hot house tomatoes. Rather purchase cherry tomatoes and quarter them. Those little bite sized tomatoes consistently deliver good flavor and a firm texture. Roma tomatoes left to ripen on your countertop for a few days are also a good purchase due to their density.
  • Mexican Oregano: Mexican oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
  • Onion: Red onion is traditionally used for pico de gallo. I find the flavor too strong so like to use sweet onion. Substitute red onion for the sweet onion.

Step By Step Instructions

How to make Mango Pico De Gallo.

Chopped ingredients in a bowl to make pico de gallo.
Step 1
Mango pico de gallo in a bright orange bowl.
Step 2
  • Step 1: Chop all ingredients and place them in a bowl. This is a good opportunity to practice your knife skills. Evenly cut ingredients leads to pride in craft and presentation.
  • Step 2: Simply stir to combine and this mango pico de gallo is ready to serve.
OXO Tool to slice mangoes for mango cream cheese stuffed french toast

Tip: Cutting a mango can be a tedious project. Once peeled, they’re slimy and it an be difficult to cut around that seed without mangling the delicate flesh. I purchased a mango slicer a few years ago and it’s been a life-saver for preparing mango for any recipe. No need to peel the fruit, just position the slicer in the direction of the seed and press down. Once the mango is sliced, using a knife, score the flesh in two directions and using a spoon, scoop out and remove the cubes of mango from the skin.

Variations

  • Less Spicy: If you’re sensitive to the heat from jalapeno peppers, simply remove the seeds and veins from the pepper. That’s where the heat lies. Cut off the top of the jalapeno and then using the handle of a spoon, scrape out the seeds and veins. Or slice the jalapeno open, cut it lengthwise. Use the back of a knife to scrape out the seeds and veins.
  • Pico de Gallo with Avocado: Right before serving, add some chopped avocado. It will add a creamy texture to mango pico de gallo.

Tip: Use a serrated knife to dice tomatoes. And selecting a firm tomato variety such as roma or cherry tomatoes will make chopping easier and with less juice.

Make Ahead and Storage

  • This recipe is a perfect salsa to make ahead. Once mixed together, refrigerate covered with plastic wrap to let the flavors blend. It becomes more flavorful as it sits.
  • Store covered in the refrigerator for 3 – 4 days. Mango pico de gallo does not freeze well. Doing so will compromise the texture.

Expert Tip

  • Purchase a ripe mango with good color. When the mango is squeezed, there should be a little give, without it feeling mushy. A ripe mango will deliver a more sweet flavor for this salsa.
  • Add a little sugar. Tomatoes and limes are acidic, adding a teaspoon of sugar will balance out those acidic flavors.
Mango salsa in a blue Fiesta Bowl on a yellow plate with tortilla chips.
What is Pico de Gallo Translation?

Pico de Gallo literally means “beak of the rooster”. It can also be labeled as salsa fresca and salsa cruda.

This recipe is gluten free, dairy free, keto and low carb.

I hope you give this fresh healthy mango pico de gallo recipe a try, I think you’ll find that mango adds a perfect sweet touch. Flavored with traditional salsa seasonings.

Mango Pico de Gallo is a recipe you’ll want to add to your salsa repertoire. A tropical version to celebrate Summer.

And if you’re looking for more Mexican recipes, don’t miss my Mexican food category. You’ll find lots of great recipes, including one of the most popular on my site for Carne Adovada.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pico de gallo with mango served blue and white corn chips.
Print Recipe
5 from 1 vote

Mango Pico de Gallo

Mango Pico de Gallo is a more tropical version of everyone's favorite salsa. Sweet, spicy and packed full of fresh flavor, this is great with chips or served over salmon or steak.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Diet: Gluten Free
Servings: 4
Calories: 54kcal
Author: Lea Ann Brown

Equipment

  • Mango Slicer

Ingredients

  • 2 medium tomatoes diced. About 1 cup
  • ½ Cup sweet onion diced
  • 2 medium jalapeno diced
  • 1 tablespoon minced garlic
  • 1 medium mango peeled and chopped
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro
  • ¼ teaspoon Mexican oregano or dried marjoram
  • Salt, pepper, sugar to taste

Instructions

  • Prepare all of the ingredients by chopping.
  • In a large bowl mix all ingredients together. Taste and adjust any ingredients and flavors.

Notes

This recipe is gluten free, dairy free, keto and low carb.
Make Ahead/Storage
  • This recipe is a perfect salsa to make ahead. Once mixed together, refrigerate covered with plastic wrap to let the flavors blend. It becomes more flavorful as it sits.
  • Store covered in the refrigerator for 3 – 4 days. Mango pico de gallo does not freeze well. Doing so will compromise the texture.
Variations
  • Less Spicy: If you’re sensitive to the heat from jalapeno peppers, simply remove the seeds and veins from the pepper. That’s where the heat lies. Cut off the top of the jalapeno and then using the handle of a spoon, scrape out the seeds and veins. Or slice the jalapeno open, cut it lengthwise. Use the back of a knife to scrape out the seeds and veins.
  • Pico de Gallo with Avocado: Right before serving, add some chopped avocado. It will add a creamy texture to mango pico de gallo.
Tip
Cutting a mango can be a tedious project. Once peeled, they’re slimy and it an be difficult to cut around that seed without mangling the delicate flesh. I purchased a mango slicer a few years ago and it’s been a life-saver for preparing mango for any recipe. No need to peel the fruit, just position the slicer in the direction of the seed and press down. Once the mango is sliced, using a knife, score the flesh in two directions and using a spoon, scoop out and remove the cubes of mango from the skin.
As an Amazon Associate I earn from qualifying purchases.

Nutrition

Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 284mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1164IU | Vitamin C: 37mg | Calcium: 22mg | Iron: 1mg

Mango Pico De Gallo … It’s what’s for an appetizer.

This pico de gallo recipe was first published August of 2011 and updated March 2022 with new photos and step by step instructions.

Mexican Pacholas Recipe

By 5 Comments

Mexican Pacholas are ground beef and pork mixed with a super flavorful chile seasoned paste, then pressed into patties as thin as tortillas. A traditional dish from Central Mexico, these flash fried Mexican meat patties will win your heart.

Pacholas topped with Mango pico de gallo.

I happen to think these Mexican ground meat patties, deeply flavored with chiles and spices, are my Mexican cuisine “find” of the decade. Unique and fun, we became pacholas fans after the first bite.

In Mexico, pacholas are made by combining meat with local seasonings, then ground and rolled out on a metate, a large slab of volcanic rock with a rolling pin called a metapil. Which is made of similar material.

For those of us who don’t own a metate, we’re in luck, because we can use pre-ground meat and season it accordingly. Use your food processor to combine the spices and your hands to mix the meat. A tortilla press does the work to flatten the meat and a heavy skillet to flash fry the patties.

This recipe is adapted from Pati Jinich’s latest cookbook, Treasures of the Mexican Kitchen.

Let’s take a look at these no bun burgers.

Ingredients You’ll Need

Ingredients to make Mexican pacholas.
  • Ground Beef and Ground Pork.
  • Diced Onion.
  • Panko Bread Crumbs.
  • Dried Chile Peppers, Pasilla and Arbol.
  • Cream.
  • Egg for binding.
  • Spices: Salt, Cinnamon, Mexican Oregano, Cloves, Nutmeg.

Ingredient Substitutions:

Several of the ingredients that I used were substitutions because that’s what I had on hand. Examples are:

  • Bread Crumbs: The original recipe calls for saltine crackers. Use ½ cup or 10 to 12 crackers.
  • Dried Chile Peppers: I had pasilla chile negro and chiles de arbol on hand. The original recipe calls for dried ancho peppers. Guajillo dried peppers are commonly found in American markets and will also work well here.
  • Cream: You can also use milk.
  • Oregano: Mexican oregano is preferred for this recipe, it’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step By Step Instructions

Cooking dried chile peppers to make pacholas.
Seasoning ingredients in a food processor to make pacholes.
  • Step 1: Snap off the top of the dried chile peppers and empty out the seeds. Cover them with water and in a small sauce pan, simmer of medium low heat until softened. About 10 – 12 minutes. Using tongs, remove to a food processor.
  • Step 2: Add onion, bread crumbs, cream, eggs, chiles and spices to food processor. Grind into a paste.
Chile paste to make pacholes.

The result is a beautiful, rich red paste that you’ll now mix into ground beef and ground pork.

Meat mixture to make Mexican pacholes.
Meatballs to make Mexican pacholes.
  • Step 3: Using your hands, gently toss the paste into the ground beef and ground pork in a large bowl until well combined.
  • Step 4: Roll the meat into lime sized meatballs.

Tip: Hands are always the best tool for mixing meat for meatballs or meatloaf. Using a large spoon will crush everything together, creating a tighter mix, which can cause the meat mixture to be dry and too dense in texture. You want these pacholas to have a springy texture once cooked.

Making pacholas using a tortilla press.
Frying pacholas in a large skillet.
  • Step 5: Line the bottom of a tortilla press with plastic. A plastic grocery bag that’s been cut works good here. Place a meatball on the plastic and top with another piece of plastic bag. Gently press down to make a patty that is somewhere around ⅛ – ¼ inch thick.
  • Step 6: Heat a skillet over medium high heat. Once the skillet is hot, add a drizzle of oil. Once the oil is hot, carefully lay the thin patty of meat into the skillet. Cook for about two minutes and then turn and cook the other side until browned. Place the cooked patty onto a plate and cover with foil to keep warm. Continue with the remaining meatballs.

Tip: If you don’t have a tortilla press, place one meatball between two sheets of parchment paper. Using a rolling pin, gently roll out the patties to ⅛ inch thick. They don’t have to be perfectly round.

Variations

Storage

  • This recipe makes about 16 patties for 5 – 6 servings. If you want to freeze half of the meatballs, place them in an airtight container, a freezer safe quart baggie works well here. Gently press the air out of the baggie and freeze for up to three months. Thaw overnight in the refrigerator and cook the patties according to directions.
  • Store any leftover cooked patties in a zip lock bag in the refrigerator. A microwave works very well to reheat the next day. Cook an individual patty for 30 – 45 seconds on high.

Tip: Prepare the meat mixture up to 24 hours ahead for maximum flavor. Store in the refrigerator covered.

Mexican Pacholas on a green platter with lettuce, tomato and salsa.

I hope you give this pacholas recipe a try. It’s a fun and somewhat easy project, kid friendly, and deliciously unique in flavor. These deeply flavored quick fried meat “tortilla” patties are a fun way to feed that hungry crowd.

Serve pacholas with a salad, beans or rice.

And if you’re looking for even more Mexican recipes, don’t miss my Mexican food category. You’ll find lots of great recipes, including the most popular on my site for Hatch Green Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Pacholas, Mexican meat patties topped with salsa.
Print Recipe
5 from 3 votes

Mexican Pacholas

Ground beef and pork mixed with a super flavorful seasoning paste, then pressed into patties as thin as tortillas, these are Mexican Pacholas. A traditional dish from Central Mexico, these flash fried Mexican meat patties will win your heart.
Prep Time30 minutes
Cook Time30 minutes
resting time30 minutes
Course: Main Course Beef
Cuisine: Mexican
Servings: 16 patties
Calories: 173kcal
Author: Lea Ann Brown

Equipment

  • Tortilla Press
  • Food Processor

Ingredients

  • 2 Dried Pasilla Chile Peppers stemmed and seeded. Or dried ancho chiles.
  • 2 Dried Chiles de Arbol Stemmed and seeded.
  • ½ cup Panko bread crumbs or crushed salteen crackers. 10 – 12 crackers.
  • 3 tablespoons cream or milk
  • 1 large egg
  • ¼ cup sweet onion chopped
  • ½ teaspoon ground cinnamon
  • 3 cloves stems removed and discarded
  • ½ teaspoon Mexican oregano or marjoram
  • ½ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 pound ground beef lean
  • 1 pound ground pork
  • 2 tablespoons vegetable oil or canola oil
  • salsa for serving

Instructions

  • Snap off the top of the chile peppers and empty out the seeds. Cover them with water and in a small sauce pan, simmer on medium low heat until softened. About 10 – 12 minutes. Using tongs, remove to a food processor.
  • Add chopped onion, bread crumbs or saltines, cream, eggs, chiles and spices to food processor. Grind into a paste
  • Using your hands, gently toss the paste into the ground beef and ground pork until well combined. Let the mixture sit uncovered for 30 minutes. This will allow he flavors to blend.
  • Roll the meat into lime sized meatballs.
  • Line the bottom of a tortilla press with plastic. A plastic grocery bag that's been cut works good here. Or use a produce bag or ziplock bag that has been cut to roughly cover the tortilla press. Place a meatball on the plastic and top with another piece of plastic. Gently press down to make a patty that is ⅛ – 14 inch thick.
  • Heat a skillet over medium high heat. Once the skillet is hot, add about a tablespoon of oil.
  • Remove the top sheet of the plastic. Pick up the patty from the bottom, using the plastic, invert it onto your palm. Remove the plastic and transfer the patty to the hot oiled pan, just as if you were laying down a tortilla, being careful not to let the patty fold when it hits the pan.
  • Cook each patty one at a time for about two minutes and then turn and cook the other side until browned, about 2 – 3 minutes more. While the patty is cooking, prepare the next meat patty. Place the cooked patty onto a plate and cover with foil to keep warm. Continue with the remaining patties.
  • Serve immediately with the salsa of your choice.

Video

Notes

Note: prepare the meat mixture up to 24 hours ahead. Covered and refrigerated.
This recipe makes about 16 patties and serves 5 – 6 people.
Tip: If you don’t have a tortilla press, place one meatball between two sheets of parchment paper. Using a rolling pin, gently roll out the patties to ⅛ inch thick. They don’t have to be perfectly round.
Variations

Nutrition

Serving: 1patty | Calories: 173kcal | Carbohydrates: 2g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 200mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Mexican Pacholas … They’re what’s for dinner.