Give your Caldereta a new twist and creatively turn it into a new dish! Enjoy layers of different flavors from the rich meaty sauce, sweet and zesty mango salsa, cheesy toppings, and the crisp and crunchy fried tortilla with a surprising Filipino spin. Whether you’re making it from scratch or using leftover Caldereta, this dish certainly makes for a delightful appetizer or a hearty snack that everyone will be gushing over.
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/2 lb ground pork skin
- 1 cup tomatoes, chopped
- 1/2 cup onions, chopped
- 3/4 cup celery, chopped
- 3 tbsp PAMANA annatto powder
- 2 tbsp PAMANA safflower (or saffron)
- PAMANA caldereta mix
- cheese, grated
- mangoes— 2 kinds (Indian mango, Manila mango), chopped
- 1 onion, chopped
- 1 tomato, chopped
- 1 stalk celery, chopped
- 1 small knob ginger, pared and chopped
- 1/2 lime zest
- 3 bell peppers (yellow, red, green) 1/4 piece each, chopped
- 1 serrano chili, chopped
- 1 sprig cilantro, chopped
- 1 bag tortilla chips or you can make your own
- oil for frying
- 1 pack sinigang mix powder or salt and pepper
- In a pan, cook the pork, beef, and pork skin until nicely browned.
- Add the tomato, onions, celery, annatto powder, safflower, and caldereta mix. Make sure to stir every time an ingredient is added.
- Cook until all the flavors are incorporated and the meat mixture is cooked and browned.
- Take the pot off the stove, and transfer the saucy dish to a plate.
- Sprinkle cheese on top.
- Mix all the salsa ingredients, then season with salt and pepper to taste.
- Cut the tortilla chips into triangles.
- Deep-fry the triangle pieces in coconut oil over high heat until lightly golden and crispy.
- Scoop out the chips with a slotted spoon and place onto a paper towel-lined plate to absorb excess oil.
- Instead of salt and pepper, sprinkle sinigang mix on the tortilla chips while hot for that salty-sour kick.
- Dip the nachos into the cheesy caldereta-mango salsa and enjoy every bite while its still hot and crispy!