Roasted pork "Mexican tacos" with onion and peppers
Ingredients for 5 portions
Calculate portions
Cabezada de cerdo sin hueso
1.5 kg
Onion
0.5 kg
Red pepper
0.5 kg
Green pepper
0.5 kg
Table salt
1.0 g
Ground black pepper
1.0 g
Mexican corn pancakes
10.0 ud
Tabasco
10.0 ml
Intense olive oil
0.2 l
Cornflour
0.25 kg
Table salt
4.0 g
Water
0.378 l
Elaboration
- Fillet the boneless pork to obtain strips of 3 cm of length and 2 cm of width.
- Cut the onion into julienne strips and the red and green bell peppers into strips.
- Prepare the Mexican corn pancakes.
- Cook the meat, the onion and the peppers in a very hot pan. Don’t over crowd the pan to avoid the pan getting cold and therefore instead of stir frying it will boil the food.
- Once the meat and the vegetables are cooked, add salt, pepper and some drops of tabasco.
- Fill in the “Mexican” tacos and serve two per portion.
Nutritional information (1 portion)
Energy
1083.97
kcal
Carbohydrates
51.63
g
Proteins
61.69
g
Lipids
68.68
g
Fiber
5.63
g
Saturates
13.78
g
Monounsaturated fatty acids
40.7
g
Polyunsaturated fatty acids
14.42
g
Cholesterol
193.7
mg
Calcium
175.16
mg
Iron
6.62
mg
Zinc
8.4
mg
Vitamin A
245.04
ug
Vitamin C
184.04
g
Folic acid
47.02
ug
Salt (Sodium)
428.59
mg
Sugars
9.9
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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