Roasted pork "Mexican tacos" with onion and peppers

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
Onion 0.5 kg
Red pepper 0.5 kg
Green bell 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
See Recipe
Corn flour 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.