Griddled Mexican Tacos

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Griddled Mexican Tacos
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
494
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie494 kcal(24 %)
Protein15.23 g(16 %)
Fat4.47 g(4 %)
Carbohydrates108.17 g(72 %)
Sugar added0 g(0 %)
Roughage8.55 g(29 %)
Vitamin A120.64 mg(15,080 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.78 mg(7 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂0.28 mg(25 %)
Niacin6.64 mg(55 %)
Vitamin B₆0.89 mg(64 %)
Folate95.28 μg(32 %)
Pantothenic acid1.16 mg(19 %)
Biotin4.49 μg(10 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C332.04 mg(350 %)
Potassium890.16 mg(22 %)
Calcium102.86 mg(10 %)
Magnesium74.57 mg(25 %)
Iron2.48 mg(17 %)
Iodine2.05 μg(1 %)
Zinc1.34 mg(17 %)
Saturated fatty acids0.36 g
Cholesterol17.86 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
onion (peeled, roughly chopped)
3 cloves
garlic (peeled, roughly chopped)
4
red chile peppers (mild or not, halved)
4 slices
Pork loin approx. 140 g each (or pork fillet)
vegetable oil (for frying)
For the salsa
1
Red onion (peeled, finely chopped)
2 cloves
garlic (peeled, finely chopped)
2
red chile peppers (either habaneros or a mild type, halved, chopped)
1 handful
cilantro leaf (chopped)
1
Lime (juice)
To serve
16
small Corn tortilla (or wheat)
1
white onion (peeled, finely chopped)
2 handfuls
cilantro leaf (chopped)
1.333 cups
Pineapple (chopped)
2
Limes (cut into wedges)
Product recommendation
This dish is an original recipe and is very hot. Of course it is possible to use fewer chilli pods.

Preparation steps

1.
Bring approx. 250 ml water to the boil with the onion, garlic and chilli. Remove from the heat and let infuse for about 10 minutes. Drain in a sieve, retaining the water.
2.
Blend the onion mixture to a smooth paste with a little water and season with salt and ground black pepper. Rub the paste into the meat. Cover and leave to marinate in the fridge for at least 2 hours, preferably overnight.
3.
For the salsa, place the prepared ingredients in a blender with the lime juice, salt and ground black pepper and puree to a smooth paste. Check the seasoning.
4.
Remove the meat from the fridge about 30 minutes before cooking it. Heat the oil in a pan and fry the meat for 4-5 minutes (or grill it, if preferred). Fry the tortillas briefly in the hot oil on both sides.
5.
Chop the meat and divide it onto the tortillas. Sprinkle over the onion, coriander and pineapple and serve with the salsa.