Yucatán Larb
Ingredients
- Cooking spray ⓘ
- 2 ounces ground pork ⓘ
- 1 cup button mushrooms, minced ⓘ
- 3/4 pound ground grass-fed beef ⓘ
- 3 garlic cloves
- 1 tablespoon sugar ⓘ
- 2 tablespoons fresh Key or Mexican lime juice ⓘ
- 2 tablespoons orange juice ⓘ
- 1 1/2 tablespoons fish sauce ⓘ
- 4 shallots, very thinly sliced ⓘ
- 2 serrano chiles, seeded and minced ⓘ
- 1/2 ounce crushed tortilla chips ⓘ
- 1 bunch fresh mint leaves, torn ⓘ
- 1 bunch Thai basil leaves, torn ⓘ
- 1 bunch cilantro ⓘ
- 2 cups thinly sliced napa (Chinese) cabbage
- 1 cup julienne-cut peeled jicama
- 1/2 cup thinly sliced green onions ⓘ
- 1 large cucumber, peeled and julienne-cut
- 1 teaspoon dried crushed Thai-style chiles or gochugaru ⓘ
Instructions
- Heat pan over medium-high heat. Coat with cooking spray. Add pork; cook 3 minutes. Add mushrooms; cook 3 minutes. Add beef; spread into an even layer. Cook, without stirring, 4 minutes or until browned. Stir to crumble. Spread into an even layer; cook 3 minutes.
- Place garlic on a cutting board; sprinkle with sugar. Chop to a paste. Place paste in a large bowl. Stir in lime juice, orange juice, fish sauce, shallots, and chiles. Add pork mixture and half of crushed chips; toss. Cool slightly. Add mint, basil, and cilantro; toss.
- Place cabbage, jicama, onions, and cucumber on a platter. Top with meat mixture. Sprinkle with remaining crushed chips and dried chiles. Serve with lime wedges.
Nutrition & Diet Analysis (per serving)
771
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).