Pibil pork
90 min
Allergens
Ingredients for 5 portions
Calculate portions
boneless pork
1.5 kg
Oranges
0.5 kg
Garlic, bulb
3.0 ud
Ground black pepper
1.0 g
Table salt
2.0 g
Cumin
1.0 g
Dried oregano
1.0 g
Olive oil
0.2 l
Red onion
1.0 kg
Chile rojo fresco
0.05 kg
Coriander
50.0 g
Mexican corn pancakes
10.0 ud
Cornflour
0.25 kg
Table salt
4.0 g
Water
0.378 l
Elaboration
- Mix the achiote paste, the juice of half of the oranges and the limes, vinegar, cumin and oregano with the help of a mixer
- Chop the head into four or five large pieces, add salt and pepper and marinate with the mixture overnight.
- The next day, separate the meat from the marinade, and with a little olive oil, brown the meat in a pan. In a baking tray, arrange the meat onto aluminum foil to be able to pour over the marinade and close with more aluminum foil like a ‘papillote’ (this is usually wrapped using softened banana).
- Roast in the oven at 160 ºC for about an hour and a half or until the meat is tender. Crumble the meat with the help of a knife if necessary. Reduce the remaining juice and mix them again with the meat, so that it is sweet.
- Meanwhile marinate the red onion cut into julienne with the juice of the remaining oranges and limes and the chopped chili cut into brunoise, for about 4 hours.
- Prepare the Mexican corn pancakes.
- Fill the tacos with the roasted meat, a little marinated onion and some fresh coriander leaves. Serves 2 per serving.
Nutritional information (1 portion)
Energy
1097.11
kcal
Carbohydrates
55.76
g
Proteins
62.22
g
Lipids
68.15
g
Fiber
8.43
g
Saturates
12.27
g
Monounsaturated fatty acids
43.92
g
Polyunsaturated fatty acids
13.16
g
Cholesterol
193.7
mg
Calcium
307.59
mg
Iron
7.83
mg
Zinc
8.44
mg
Vitamin A
209.43
ug
Vitamin C
131.0
g
Folic acid
79.77
ug
Salt (Sodium)
481.71
mg
Sugars
8.18
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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