Recipe by James Craig
This recipe was printed in the "Arizona Republic" newspaper. It is definately not a dish which will help your waist line.
Top Review by genoiseie
This recipe sounds good but did not turn out very good. I was going to serve it with lettuce leaves to wrap instead of the tortillas, but ended up throwing it in the garbage. The problem might be the coconut milk, or it might be the paprika or the combination of the two. I would not recommend it as is.
- 2 1⁄2 lbs ground pork
- 8 anchovy fillets, finely chopped
- 2 1⁄4 teaspoons sweet paprika
- 3⁄4 teaspoon pure chile powder
- 1⁄4 teaspoon cayenne
- 1 1⁄4 cups coconut milk
- 1 medium jicama, peeled and coarsely grated
- 1 tablespoon fresh lime juice
- 12 flour tortillas
- 1 small eggplant, cut into very thin,1 & 1/2 inch long strips
- 1⁄2 small green cucumber, peeled and coarsely grated
- 5 pickling cucumbers, peeled and coarsely grated
- 1⁄2 cup fresh mint leaves
Directions See How It's Made
- Place the pork, anchovies, paprika.
- chili powder and cayenne in a large ungreased frying pan.
- Cook over medium high heat.
- Stirring occasionally to break up the chunks of meat about 5 minutes until the pork is browned.
- Add the coconut milk and cook until almost all the liquid evaporates, about 10 minutes.
- Mix the jicama and the lime juice to assemble.
- Spread about 1/3 cup of the pork filling in the center of a tortilla.
- Top with the jicama, eggplant, cabbage, cucumbers, and mint.
- Fold and serve.