Roasted pork "Mexican tacos" with onion and peppers

90 min
Type of dish: Meats
Temperature: Hot
Cuisine type: Mexican cuisine
Allergens
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of gluten
Traces of gluten
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
boneless pork 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
See Recipe
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
1070.27
kcal
Carbohydrates
51.31
g
Proteins
60.83
g
Lipids
68.17
g
Fiber 6.17 g
Saturates 13.78 g
Monounsaturated fatty acids 40.69 g
Polyunsaturated fatty acids 14.36 g
Cholesterol 193.7 mg
Calcium 159.2 mg
Iron 6.28 mg
Zinc 8.33 mg
Vitamin A 213.69 ug
Vitamin C 150.79 g
Folic acid 41.24 ug
Salt (Sodium) 432.83 mg
Sugars 8.02 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.