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In a tiny saucepan, elevate the vinegar, sugar and a pinch of salt to a boil, stirring to dissolve the sugar. Pour the contemporary pickling liquid over the crimson onion in a tiny, heatproof bowl and let wintry, then refrigerate overnight.
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In one other saucepan, mix the orange juice, white onion, maple syrup, malt vinegar and cumin seeds. Boil over slightly high heat till the liquid has reduced to 2 tablespoons, about 3 minutes. Switch to a blender, add the oil and lime juice and puree till refined; season with salt.
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Drain the crimson onion and switch to a bowl. Add the mango, cabbage, cilantro and half of of the vinaigrette and season with salt.
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In a skillet, heat the oil. Add the onion and cook dinner over reasonable heat till softened, 5 minutes. Add the minute, season with salt and pepper and cook dinner, turning, till white all the blueprint thru, 3 minutes. Add the barbecue sauce and elevate to a simmer. Off the warmth, skedaddle in the cheese.
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Spoon the minute and crimson onion salad onto the tortillas and roll them up. Garnish with the pumpkin seeds, chile and cilantro, and serve with the final vinaigrette.
Advised Pairing
Citrusy Spanish white.