Yucatán Larb

• 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
• 2 Key limes, cut into wedges

1. 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.
2. 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.
3. 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.

cooking spray, ground pork, button mushrooms, ground grass, garlic, sugar, fresh key, orange juice, fish sauce, shallots, serrano chiles, tortilla chips, mint, basil, cilantro, cabbage, julienne, green onions, cucumber, chiles

Taken from www.myrecipes.com/recipe/yucatan-larb (may not work)