Roasted pork "mexican tacos" with vegetables, guacamole and rice
Corn tortilla 15.0 ud
Cabezada de cerdo sin hueso 1.0 kg
Table salt 1.5 g
Ground black pepper 0.5 g
White stock 0.25 l
Creamed corn 0.01 kg
Siracha hot sauce 0.001 g
Intense olive oil 0.05 l
Guacamole 0.25 kg
Lechugas variadas mezclum mediterranea 0.125 kg
Salad tomato 0.25 kg
Round grain steamed rice 0.25 kg
For this recipe, the following elaborations are needed:
- For the tacos:
- Prepare the mexican corn pancakes or buy premade.
- Fillet the boneless pork into strips of about 3 cm long and 1 cm wide.
- Cut the onion, red pepper and Italian green pepper into julienne.
- Cut the jalapeño chilli pepper into brunoise.
- In a hot grill or frying pan, roast the meat strips together with the onion and peppers.
- As the meat and vegetables are browned, add salt, pepper and jalapeño chilli pepper.
- Place on a plate and deglaze the frying pan, add siracha and thicken a little with cornstarch. The mixture should be thick.
- For the guacamole, follow the recipe or use a good quality premade one.
- Boil the rice.
- Prepare the salad.
- Sour sauce.
SET UP AND SERVING
- Place three tacos per serving and serve next to the meat.
- Garnish with the guacamole, the rice and the salad.
- Serve with the sour sauce.
Nutritional information (1 portion)
Fiber 8.68 g
Saturates 9.45 g
Monounsaturated fatty acids 22.07 g
Polyunsaturated fatty acids 8.8 g
Cholesterol 129.05 mg
Calcium 155.3 mg
Iron 4.37 mg
Zinc 5.35 mg
Vitamin A 214.23 ug
Vitamin C 125.47 g
Folic acid 104.73 ug
Salt (Sodium) 174.84 mg
Sugars 13.04 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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