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Salsas Herdez

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Recipe of Cochinita Enchilada
Recipe

Cochinita Enchilada

15 mins
20 mins
Low
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Did you ever imagine having two delicious dishes in one? This recipe of Cochinita Enchiladas are one of the best options you can prepare. For these Cochinita Pibili enchiladas it is necessary that you use leg and pork pulp for the filling. Do not forget to serve with the traditional pickled purple onions and lettuce.
Learn more about Salsas Herdez

Ingredients

2 portions
  • 1 boat Sauce La Picante Herdez® Southeast Region, 320g
  • 1/2 cups achiote, liquid
  • 1/4 cups orange juice
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon vegetal oil
  • 1/2 cups onion
  • 2 cups Pork Meat, cooked and shredded
  • 6 corn tortillas
  • enough lettuce, cut in julienne, to decorate
  • enough red onion, pickled, to decorate
  • enough orange, in segments, to decorate

Preparation

Heat the Spicy Sauce Herdez® Southeast Region in a saucepan over medium heat, add the liquid achiote, the orange juice, season with salt and pepper and cook until reduced. Remove and divide in two.
Heat a frying pan over medium heat with the oil, add the onion and meat, add half the sauce you reserved, cook until it is integrated and removed.
Heat a comal over medium heat and heat the tortillas. Fill them with meat and fold like an enchilada.
Serve and sauté with the rest of the sauce, decorate with lettuce, pickled onions and orange.

PRESENTATION

Serve with lettuce and pickled purple onions.

TIPS

We recommend using leg and pork loin for the filling.

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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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