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Clemente Jacques

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1

Tacos de Lechuga with Cochinita Pibil

1h 20 mins
Half
142
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This is a slightly more "light" version of the typical cochinita tacos. Save yourself a few calories by doing it this way. Also, they are delicious!
Learn more about Clemente Jacques

Ingredients

4 portions
  • dressing, of Mango Habanero Clemente Jacques ®
  • 1 1/2 kilos pork leg, in cubes
  • 1 1/2 cups orange juice, sour
  • 200 grams annatto paste
  • 1 cup white vinegar, Clemente Jacques ®
  • 2 cloves garlic
  • ground peppers
  • 1 teaspoon cumin powder
  • salt, and pepper to taste
  • 1 Romaine lettuce
  • 1 red onion
  • Dried oregano

Preparation

Dilute achiote in a bowl with 1 cup of sour orange juice and ½ cup of Clemente Jacques ® White Vinegar.
Add the meat in cubes and cover with the marinade. Season with salt and pepper, chopped garlic and spices. Cover and refrigerate overnight.
Preheat the oven to 165 ° C. Line a container with banana leaves or aluminum foil if you do not get it.
Place marinated meat in the center, bathe with a little butter or oil, cover completely. Bake for about 2 hours. Check the meat, if it still does not break down, cook for 20 more minutes.
To make pickled onions: Chop finely sliced ​​or filleted onions, add half a cup of orange juice, vinegar, salt, oregano and pepper.
Disinfect the lettuce, separate the leaves. Place a little scrambled cochinita pibil in the center, onions on top and bathe with the Clemente Jacques ® Habanero Mango Dressing.

PRESENTATION

Serve with onions.

TIPS

Serve the cochinita the day after having cooked it.

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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
Rate this tip
Ratings (1)
Elizabeth Garcia
21/04/2018 06:52:37
así de fácil, quién dice que no? buenísima!

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