90 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Traces of celery
Traces of celery
Traces of gluten
Traces of gluten
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
boneless pork 1.5 kg
Oranges 0.5 kg
Lime 0.5 kg
Vinegar 0.2 l
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
  • 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)
Fiber 8.2 g
Saturates 12.27 g
Monounsaturated fatty acids 43.9 g
Polyunsaturated fatty acids 13.16 g
Cholesterol 193.7 mg
Calcium 292.36 mg
Iron 7.59 mg
Zinc 8.32 mg
Vitamin A 182.13 ug
Vitamin C 124.92 g
Folic acid 74.75 ug
Salt (Sodium) 481.71 mg
Sugars 8.02 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.