I have a third and final {for now} recipe installment from my large batch of slow-cooked venison – and it’s a goodie!
It’s almost like a little party {or Mexican Fiesta} in your mouth – buttery and flavourful pulled warthog meat, ‘carnitas-style’, living it up with a fresh salsa with some bite!
{This dish is slightly higher in carbs due to the mango – but hey, it’s still under 100 g and just sooo good!}
[recipe title=”Mexican Fiesta Bowls with Carnitas & Salsa” servings=”4-6″ time=”30mins” difficulty=”easy”]
You will need:
3 cups pulled warthog
1 tbs butter
Olive oil
Heat the butter and oil in a pan and flash-fry the meat until heated through and slightly browned.
{You might want to do this in 2 batches if your pan isn’t big enough.}
{For the salsa}
1/4 onion, finely chopped
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1 avocado, diced
1 cup cilantro {coriander}, roughly chopped
1 red chili, finely chopped
1 medium mango {roughly a cup, cubed – squeeze the juice out from around the stone and use as a dressing}
Juice of half a lemon
Grated fresh ginger – roughly a teaspoon
Olive oil
Balsamic vinegar
Mix everything together, drizzle with olive oil & just a splash of vinegar and ensure your salsa has enough bite! Feel free to add more chili…
Season with salt if you feel the need.
Serve in bowls, along with the carnitas – mix it up and enjoy!
[/recipe]
Can you just taste the freshness?! This salsa is honestly one of my faves – and you can experiment with different ingredients, even just as simple as avocado, tomato and onion… {Happy dance in my mouth!!}
Top Tip for cutting a mango:
Slice off one side of the mango, cut criss-cross into the flesh, right up to the skin.
Don’t cut through the skin.
Once it looks like this, then carefully slide the knife all along the surface of the skin, releasing perfect cubes of mango.
Enjoy! X
