Recipe courtesy of Maneet Chauhan

Pork Vindaloo Walking Taco Pie

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 50 min
  • Yield: 8 servings
Vindaloo is a Goan-based curry made with chile and vinegar. It is usually made with pork, one of my all-time favorites. I love the walking taco pie concept, as it reminds me of an Indian chaat. Here, layers of crispy corn chips, tangy, spicy pork vindaloo keema, tamarind chutney and a mango twist on pico de gallo make this a textural and taste symphony.


Pork Vindaloo Keema:

Mango Koochumbar (Pico de Gallo):



Special equipment:
a deep-fryer or deep-fry thermometer
  1. For the pork vindaloo keema: Preheat a deep-fryer or a Dutch oven filled with 3 inches neutral oil to 350 degrees F.
  2. Add the onions and fry in batches if needed until golden brown, about 3 minutes. Strain and set aside in a bowl.
  3. 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.
  4. Add the toasted spices, garlic, ginger and fried onions to a blender and blend until combined into a really fine paste.
  5. 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.
  6. 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.
  7. 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.