Beet Cochinita Tacos

Eva
Eva
If you are a fan of cochinita pibil, here is a different option made with Eva® beet noodles with the classic marinade, served in tacos and accompanied by pickled onions with habanero and a few drops of lime, you'll love them!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 cups water 1/4 cups water
  • 1/2 cups orange juice, sour 1/2 cups orange juice, sour
  • 1 tablespoon apple cider vinegar
  • 50 grams achiote
  • 1/8 onions 1/8 onions
  • 1 clove garlic, small 1 clove garlic, small
  • 1/2 teaspoons oregano 1/2 teaspoons oregano
  • 1/4 teaspoons cumin 1/4 teaspoons cumin
  • 1 allspice berry
  • 1 teaspoon salt 1 teaspoon salt
  • 2 packages Eva® beet noodles, (300 g each)
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • 12 corn tortillas 12 corn tortillas
  • onion powder, pickled with habanero onion powder, pickled with habanero
  • avocado, in slices, to serve avocado, in slices, to serve
  • lime, to accompany lime, to accompany
Preparation
35 mins
5 mins
Low
  • For the marinade, blend the water with the orange juice, vinegar, achiote, onion, garlic, oregano, cumin, pepper, and salt until you obtain a homogeneous mixture.
  • Pour the previous preparation over the Eva® Beet Noodles and marinate for 20 to 25 minutes.
  • Cook the noodles with olive oil in a deep skillet over medium heat for about 5 minutes or until softened. Adjust seasoning.
  • Heat the corn tortillas on a griddle and serve the beet cochinita. Serve with pickled onions with habanero, avocado, and lime.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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