Drowned Tacos with Cochinita

Yamilette González
Yamilette González
If you don't know what to cook for lunch, don't think twice and prepare this delicious recipe for drowned tacos with cochinita; they're finger-licking good!
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
3
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • 1/2 onions, chopped into feather-like pieces 1/2 onions, chopped into feather-like pieces
  • 370 grams cochinita pibil
  • 12 corn tortillas, warm 12 corn tortillas, warm
  • cooking spray, for greasing
  • 500 milliliters red salsa
  • chicken broth chicken broth
  • 1/4 cups red onion, pickled, for decoration 1/4 cups red onion, pickled, for decoration
  • 1 avocado, sliced, for decoration 1 avocado, sliced, for decoration
Preparation
15 mins
15 mins
Low
  • Pour the oil into a pan, and once it's hot, cook the onion until it becomes shiny, then add the cochinita and cook until heated through. Set aside.
  • Place the warm tortillas on a flat surface and start filling them with cochinita, then roll them up and take a skewered toothpick, inserting it through the tacos diagonally.
  • Pour the oil into a pan over high heat and fry the tacos for 5 minutes, then remove from heat. Carefully pour the excess oil into a bowl.
  • Pour the sauce into the same pan and heat it up, adjusting the seasoning as needed; you can add a little chicken broth. Place the tacos in the sauce.
  • Serve the cochinita tacos on a deep plate and drizzle with sauce, then garnish with onion and avocado slices.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by