• 2 pt Smithfield® Hickory Smoked Spiral Sliced Ham, sliced in strips, divided,
  • 1.5 cups red onion, thinly sliced,
  • 1/2 cup cilantro leaves,
  • 1/4 cup white vinegar,
  • 1/4 cup water,
  • 1/8 teaspoon salt,
  • 1/8 teaspoon pepper,
  • 1/2 cup white vinegar for chutney,
  • 1/2 cup golden raisins,
  • 1 red onion, chopped,
  • 1/3 cup yellow bell pepper, chopped,
  • 1 jalapeño pepper, seeded, ribbed and finely chopped,
  • 1 2-inch piece gingerroot, peeled and finely chopped,
  • 1 garlic clove, minced,
  • 1 teaspoon ground allspice,
  • 1 green apple, peeled, halved, cored, and cubed,
  • 1 14 oz can guava shells in syrup, drained and chopped,
  • 12 yellow corn tortillas,
  • non-stick cooking spray (or 1/3 cup olive oil),
  • 1.5 cups queso fresco, crumbled,
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Crunchy Ham Taco with Guava Chutney, Pickled Onions and Queso Fresco

MAIN DISH

Crunchy Ham Taco with Guava Chutney, Pickled Onions and Queso Fresco

Recipe developed for Smithfield by Chef Ingrid Hoffmann www.IngridHoffmann.com

 

Pickled Onions

1. In a medium bowl, mix all ingredients. Refrigerate for an hour before serving.

Chutney
1. In a medium saucepan over medium-high heat, add vinegar and stir in raisins, onion, peppers, ginger, garlic and allspice. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer until the onions and peppers are tender; approximately 8 to 10 minutes.
2. Add guava shells and apple and continue to simmer, stirring occasionally, until fruit begins to break down and mixture thickens to a jam consistency; about 25 minutes. Remove from heat and set aside to cool. Refrigerate any leftover chutney in a tight sealed container for up to 1 week.

Cooking
1. Preheat oven to 375° F.
2. Working in two batches. Wrap 2 tortillas in a damp paper towel. Microwave on high for 30 seconds to steam.
3. Carefully spray each tortilla with non-stick cooking spray on each side. If using olive oil, lightly coat each tortilla side using a pastry brush.
4. Drape tortillas over two bars of oven’s cooking rack and bake for 8-10 minutes until crisp and golden. Repeat with second batch of tortillas.
5. Heat a large sauté pan over medium heat. Lightly pan fry ham strips for 2 minutes, stirring frequently to cook evenly. Fill each crunchy taco shell with 1/3 cup ham strips, 2-3 tablespoons chutney and 2-3 tablespoons onions. Sprinkle with 2 tablespoons queso fresco and enjoy.