Wanting to use the cabbage that has been left sitting on the fridge for weeks, I really meant to serve tacos one dinner. Yesterday, I asked my husband if he preferred them served on shells or on Tostitos Scoops; he chose the latter.
I make tacos Pinoy-style… And here’s how:
INGREDIENTS:
ground pork (or chicken or beef) – about 1 lb.
cooking oil – 1 1/2 tbsp.
garlic – 2 large cloves
onion – 1 medium
bell pepper – 1 medium
celery – 1 small stalk (optional)
carrots – 1 small
cheese – grated
cabbage – 1/2 head or less, shredded
Tostitos Scoops
salt & pepper to taste
banana sauce / banana catsup
mayonnaise
PREPARATION AND COOKING:
Mince all the vegetables (except the cabbage). Carrots may be grated if crisp enough.
Heat cooking oil on a pan.
Saute garlic, onion and bell pepper.
Add in ground pork. TIP: If it’s placed on top of the sauteed veggies, they’ll absorb more flavor.
Season with salt & pepper. Lotsa pepper!
Stir occasionally as the pork cooks. Leave on low heat until almost dry.
As you wait for the pork to cook, you can make the dressing. Mix an ample amount of mayonnaise with banana sauce until it is a peach, pinkish color. Or you may sample the dressing for taste. It should be a nice sweet & sour blend.
Blanch shredded cabbage and drain.
PLATING:
Fill the Tostitos scoops with the pork & veggies.
Add some shredded cabbage. TIP: You may need to slightly press this in place.
Add the dressing over the cabbage so the cheese & carrots don’t fall off. More dressing may be added over these toppings.
This recipe makes about 36 scoops.
I love this because it has all sort of flavors. The Tostitos and cheese are salty; the cooked meat, spicy; the dressing and carrrots, semi-sweet. I gulped down a glass of grapefruit juice, which is bitter. ;p
Hubby said they were beautiful, and I put a lot of effort into plating them, so I’m posting pictures.
