90 min
Type of dish: Meats
Temperature: Hot
Allergens
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cabezada de cerdo sin hueso 1.5 kg
Oranges 0.5 kg
Lime 0.5 kg
Vinegar 0.2 l
Garlic, bulb 3.0 ud
Ground black pepper 1.0 g
Table salt 2.0 g
Cumin 1.0 g
Dried oregano 1.0 g
Olive oil 0.2 l
Red onion 1.0 kg
Elaboration
  • Mix the achiote paste, the juice of half of the oranges and the limes, vinegar, cumin and oregano with the help of a mixer
  • Chop the head into four or five large pieces, add salt and pepper and marinate with the mixture overnight.
  • The next day, separate the meat from the marinade, and with a little olive oil, brown the meat in a pan. In a baking tray, arrange the meat onto aluminum foil to be able to pour over the marinade and close with more aluminum foil like a ‘papillote’ (this is usually wrapped using softened banana). 
  • Roast in the oven at 160 ºC for about an hour and a half or until the meat is tender. Crumble the meat with the help of a knife if necessary. Reduce the remaining juice and mix them again with the meat, so that it is sweet.
  • Meanwhile marinate the red onion cut into julienne with the juice of the remaining oranges and limes and the chopped chili cut into brunoise, for about 4 hours.
  • Prepare the Mexican corn pancakes.
  • Fill the tacos with the roasted meat, a little marinated onion and some fresh coriander leaves. Serves 2 per serving.

 

Nutritional information (1 portion)
Fiber 8.82 g
Saturates 12.25 g
Monounsaturated fatty acids 43.93 g
Polyunsaturated fatty acids 13.18 g
Cholesterol 193.7 mg
Calcium 345.96 mg
Iron 8.3 mg
Zinc 8.54 mg
Vitamin A 224.11 ug
Vitamin C 162.31 g
Folic acid 96.6 ug
Salt (Sodium) 477.52 mg
Sugars 11.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.