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Sofía Padilla Castro

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Recipe of Meat tacos
Recipe

Meat tacos

50 min
Not so easy
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This recipe is a delicious creation of carnitas tacos to enjoy this delicious Mexican dish with your family. Prepare it as breakfast, lunch and even food. Accompany with delicious green, red or tree sauce.

Ingredients

6 servings
  • 2 1/2 pounds of pork ribs country style boneless, cut into 2-inch pieces
  • 2 1/2 teaspoons of table salt
  • 1 teaspoonful of McCormick® Minced Garlic
  • 1 1/2 teaspoons of black pepper
  • 1 Cup of rose water
  • 4 tomatillos cut into cubes
  • 4 beefsteak tomatoes roma cut into cubes
  • 1 White onion small dice
  • 1 clove of garlic chopped
  • 2 Serrano cpeppers chopped
  • 1/3 of Cup of coriander chopped
  • 1 tablespoon of olive oil
  • 1 teaspoonful of ground oregano
  • 1 yellow lemon juice
  • 1 Orange juice big
  • 1 lemon juice
  • 1/4 of Cup of lard
  • 1 raja of cinnamon rajita, 1 inch
  • 2 Avocado from Mexico crushed
  • 12 Corn tortillas

    Preparation

    Place the pork in a large, sturdy pot and season with 1 teaspoon of salt, 1 teaspoon of garlic powder and 1 teaspoon of pepper.
    Add 1 cup of water. Cover the pot but leave them barely open on one side.
    Let it boil at a temperature just above the average for about 20 minutes or until all the water evaporates.
    Do not touch the meat while steaming.
    In a medium bowl, mix tomatillos, tomatoes, white onion, garlic, mountain chiles, cilantro, olive oil, oregano, 1 lime juice, 1 teaspoon salt and 1/2 teaspoon. Pepper.
    Stir well to mix and taste if salted.
    Cover the bowl and reserve the mixture.
    In a cup, mix the freshly squeezed orange juice and 1/2 lemon juice. When the carnitas water has evaporated, add the juice mixture and let it cook.
    When all the juice evaporates, remove the lid, add the lard and the cinnamon stick.
    Cook the pork until it is well browned and turn it over as necessary.
    Remove it from the oil with a slotted spoon and place it on a plate covered with paper napkins.
    Let it cool slightly before cutting the meat and place it in a tray with a lid.
    In a small bowl, mix the avocados, the remaining lemon juice and 1/2 teaspoon of salt.
    Stir well and taste if salted.
    Heat the tortillas on a large or comal grill and keep them warm in an omelette heater or wrap them in aluminum foil. Serve the tacos with salsa and fresh avocados.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1075
    kcal
    54%
    Carbohydrates
    32.9
    g
    11%
    Proteins
    60.1
    g
    120%
    Lipids
    79.2
    g
    122%
    Fiber
    10.3
    g
    21%
    Sugar
    6.4
    g
    7.1%
    Cholesterol
    239
    mg
    80%
    Esha
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