Keller Haze Carnitas Tacos with Mango Hot Sauce

There’s something about the humble taco that makes it so dang attractive. You can dress it up with fancy ingredients or keep it traditional with a meat, diced onions and cilantro. The adaptability of the taco is another reason why so many of us love it. You can enjoy one from a street vendor when you’re on the move, with friends at a sit-down restaurant, or from the comfort of your own home.

That’s why we’re so excited for this newest Cooking with Sun King video recipe where Chef Steven makes a succulent pork carnita’s tacos with spicy mango hot sauce! We hope you enjoy!

Instructions

For the Pork Carnitas

  1. Bring pork, beer, salt, and 1 cup water to a boil in large pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.
  2. Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.
  3. Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute. DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist. Serve on warmed tortillas with mango hot sauce, cilantro, onions and goat white cheddar cheese (or cotija cheese).

For the Mango Hot Sauce

  1. Combine all the ingredients together in a high powered blender or food processor and process until the sauce is completely smooth.
  2. Once smooth, place the mixture in a pot on the stove over medium heat.
  3. Bring to a simmer and simmer for 20 minutes, stirring occasionally.
  4. Remove from heat, let cool and then store in the fridge.

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.carnit