Made in Hawaii Recipe: Maui Tacos
The 15th annual Made in Hawaii Festival takes place August 20-22 at the Neal S. Blaisdell Center. Festival-goers will enjoy shopping for a selection of ono food, books, unique gifts, arts & crafts, music, plants, jewelry and more. A highlight of the festival each year is the cooking demonstrations from some of Hawaii’s finest chefs.
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Cooking demonstrations are made possible with the support of the participating restaurants and the Department of Agriculture’s Hawaii Seal of Quality program. |
Chef Jose "Pepe" Vega is the Operations Director for Maui Tacos. He will present a cooking demonstration on Saturday, August 21 at 6 p.m. featuring a recipe for Mango BBQ Pork with Maui Tacos Pineapple Slaw.
Here is the recipe for his featured dish.
Mango BBQ Pork and Slaw Bullets
Mango BBQ Pork
Ingredients
6 lb of leg of pork with no fat, cut in cubes
3 bay leaves
pinch of salt
Preparation
Boil the pork cubes with the bay leaves and pinch of salt. Cook until they are tender. Subtract the pork from the broth, let cool off, pull the pork and save the broth.
In a separate pan combine the following ingredients:
1 Onion sliced
1 Sliced tomato
1 Tea Spoon salt
1 Cup of crushed tomatoes
1 Table spoon of tomato paste
3 Cloves of garlic diced
½ Tea spoon of ground cumin
½ Cup BBQ Sauce
1 Diced mango fresh
1 Dry Guajillo Chile, roast and diced
Preparation
With a little oil, sauté the onion, garlic, tomatoes and Chile Guajillo. Cook for a few minutes until the onions and tomatoes are cooked, add the rest. Cook for 5 minutes, then add the pulled pork and broth if needed. Let it simmer for 10 minutes.
Maui Tacos Pineapple Slaw
Ingredients
1 cup shredded green cabbage
¼ cup shredded carrots
¼ cup fresh chopped cilantro
¼ cup chopped pineapple
½ tea spoon of chopped fresh jalapenos
1 tea spoon of fresh grated ginger
1 tea spoon fresh chopped garlic
½ cup mayonnaise
1 tea spoon white vinegar
Salt & black pepper to taste
Preparation
Mix all ingredients and refrigerate
For information on attending the festival, visit madeinhawaiifestival.com
About The Chef |
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Jose "Pepe" Vega, Maui TacosChef Vega was born and raised in Tepa, Mexico. His mother, a Chef and teacher at a local culinary institute, was a big influence on his career. Chef Vega went to Hawaii in 1985 to work with Compadres, a Mexican restaurant which had him traveling between restaurants in Honolulu, Lahaina, Napa and Australia. Chef Vega returned to Hawaii for good in 1996 to work for Maui Tacos. Together with Chef Sergio Perez and Chef Mark Ellman they opened several Maui Tacos locations and partnered in the successful Penne Pasta Café and MALA Ocean Tavern.There are 8 Maui Tacos locations in Hawaii. Oahu locations include Kailua Village (539 Kailua Road; 808-261-4155) and Royal Hawaiian Center (2233 Kalakaua Ave; 808 931 6111). Visit www.mauitacos.com for more information.
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The Made in Hawaii Festival Cooking Demonstrations are coordinated by HONOLULU Magazine and are sponsored in part by the Hawaii State Department of Agriculture’s Hawaii Seal of Quality program. All of the recipes featured include farm fresh Made in Hawaii local produce or seafood resources.
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The Hawaii Seal of Quality represents the cream of the crop of Hawaii’s agricultural producers. It was established to protect the integrity and value of the marketing cachet for Hawaii branded farm and value-added products. Products with this seal are genuine, Hawai’i-grown or Hawai’i-made premium products, a guarantee that is enforced by the State of Hawaii.
When choosing your ingredients, consider the Hawaii Seal of Quality. For more information, visit: http://hawaii.gov/hdoa/add/soq/
