90 min
Temperature: Hot
Type of dish: Meats
Cuisine type: Mexican cuisine
Allergens
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cabezada de cerdo sin hueso 1.5 kg
Orange 0.25 kg
Vinegar 0.1 l
Lime 0.25 kg
Achiote 50.0 g
Cumin 1.0 g
Dried oregano 1.0 g
Guajillo chili 0.005 kg
Garlic 2.0 ud
Tomato 0.25 kg
Onion 0.25 kg
Table salt 1.0 g
Ground black pepper 1.0 g
Pineapple in syrup 0.25 kg
Red onion 0.25 kg
Elaboration
  • Firstly, prepare the marination for the meat. Place in a food processor the salt, the black pepper, the achiote paste, the orange and lime juice, the vinegar, the tomato, the onion, the garlic without it´s germ and the chili cleaned and without seeds . Then, add the oregano and the cumin. Adjust to taste.
  • Fillet the boneless pork with the help of a knife and cut each fillet into strips of half cm of thickness.
  • with the help of some gloves grease the strips with the marinade. Cover with cling film and let marinate in the fridge overnight.
  • Prepare the Mexican corn pancakes the same day, and let them rest.
  • Chop the pineapple into cubes, the red onion into julienne strips and some coriander leaves.
  • During the service, cook the meat in the pan with the onion into julienne strips and the pineapple, until they turn  golden.
  • Fill in the corn pancake with the meat, the onion and the pineapple, and garnish with  coriander.
  • Serve two “tacos” per portion.
Nutritional information (1 portion)
Fiber 9.24 g
Saturates 7.26 g
Monounsaturated fatty acids 12.35 g
Polyunsaturated fatty acids 9.99 g
Cholesterol 193.5 mg
Calcium 263.0 mg
Iron 7.14 mg
Zinc 8.39 mg
Vitamin A 61.01 ug
Vitamin C 83.67 g
Folic acid 82.24 ug
Salt (Sodium) 409.52 mg
Sugars 18.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.