• 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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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.