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Recipe of Tacos with Beet Cochinita
Eva

Eva

Recipe of Tacos with Beet Cochinita
Eva

Eva

Recipe of Tacos with Beet Cochinita
Eva

Eva

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Recipe of Tacos with Beet Cochinita
Recipe

Tacos with Beet Cochinita

35 mins
5 mins
Low
44
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If you are a lover of cochinita pibil, we leave you a different option made with Eva® beet noodles with the classic marinade, served in tacos and accompanied with pickled onions with habanero and a few drops of lemon, you will be fascinated!
Learn more about Eva

Ingredients

4 portions
  • 1/4 cups Water
  • 1/2 cups orange juice, sour
  • 1 tablespoon apple vinegar
  • 50 grams achiote
  • 1/8 onions
  • 1 clove garlic, small
  • 1/2 teaspoons oregano
  • 1/4 teaspoons cumin
  • 1 allspices
  • 1 teaspoon salt
  • 2 packages Noodles by Betabel Eva®, (300 gc / u)
  • 1 tablespoon olive oil
  • 12 corn tortillas
  • to taste onion powder, pickled with habanero
  • to taste avocado, in slices, to serve
  • to taste lemon, To accompany

Preparation

For the marinade, liquefy the water with the orange juice, the vinegar, the annatto, the onion, the garlic, the oregano, the cumin, the pepper and the salt until obtaining a homogenous mixture.
Pour the previous preparation over the Beet Noodles from Eva® brand and marinate for 20 to 25 minutes.
Cook the noodles with olive oil in a deep skillet over medium heat, about 5 minutes or until softened. Rectify the seasoning.
Heat the corn tortillas in a comal and serve the beet cochinita. Serve with pickled onions with habanero, avocado and lemon.

PRESENTATION

Serve your tacos with pickled onions and serve with lemon and habanero sauce.

TIPS

Do not overcook the noodles to avoid them becoming too watery.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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