Caribbean Dazzle Tacos

  • Recipes by Renan Lopes

Green Papaya Salad

Recipe: Renan Lopes

Ingredients

  • 1 Green Papaya, cut into small dice
  • 1/2 Pineapple, cut into small dice
  • 1/2 Red Onion, cut into small dice
  • 3 Roma Tomatoes, cut into small dice
  • 1 Jalapeno, cut into small dice
  • 2 Tbs. Cilantro, chopped finely
  • 3 Limes, juiced
  • Salt & Pepper to taste

Method

  1. Add all ingredients to a bowl and fold until combined. Season to taste.

Mango Habanero Hot Sauce

Recipe: Renan Lopes

Ingredients

  • 2 ripe Red Mangoes, roughly chopped
  • 1/2 Spanish Onion, roughly chopped
  • 5 Habanero Peppers, de-seeded
  • 2 Carrots, roughly chopped
  • 4 Garlic Cloves
  • 2 Limes, juiced
  • 2 tsp Sugar
  • 3 Tbs. Cilantro, roughly chopped
  • Salt & Pepper to taste

Method

  1. Add all ingredients to a high power blender. Process until smooth, adding water if needed.
  2. In a saucepan, cook the puree on medium-low heat for 15 minutes, stirring occasionally.
  3. Pass the cooked mixture through a sieve and cool.

Mango Habanero Hot Sauce

Recipe: Renan Lopes

Ingredients

  • 7 lbs. Pork Shoulder
  • 1 Spanish Onion, quartered
  • 4 Garlic Cloves, smashed
  • 1.4 oz. LifeSpice Caribbean Dazzle Rub
  • 7 fl. oz. White Wine Vinegar
  • Corn Tortillas

Method

  1. Score the fat cap of the pork shoulder in a diamond pattern and rub the spice mix on all sides, making sure the blend goes into the cuts on the fat cap.
  2. Add the pork, quartered onions, smashed garlic and vinegar to a deep roasting pan, and cover with foil.
  3. Cook pork for 4 hours at 300 F.
  4. Let pork cool to the touch, but still warm. Shred it by hand.
  5. Warm corn tortillas and assemble tacos!
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