Roasted pork "Mexican tacos" with onion and peppers

Ingredients
Elaboration
Nutritional information

90 min

Type of dish: Meats

Temperature: Hot

Cuisine type: Mexican cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

boneless pork 1.5 kg

Onion 0.5 kg

Red pepper 0.5 kg

Green pepper 0.5 kg

Table salt 1.0 g

Ground black pepper 1.0 g

Mexican corn pancakes 10.0 ud

Tabasco 10.0 ml

Intense olive oil 0.2 l

Ingredients for Mexican corn pancakes (10.0 ud) See Recipe

Cornflour 0.25 kg

Table salt 4.0 g

Water 0.378 l

Elaboration

Fillet the boneless pork to obtain strips of 3 cm of length and 2 cm of width.
Cut the onion into julienne strips and the red and green bell peppers into strips.
Prepare the Mexican corn pancakes.
Cook the meat, the onion and the peppers in a very hot pan. Don’t over crowd the pan to avoid the pan getting cold and therefore instead of stir frying it will boil the food.
Once the meat and the vegetables are cooked, add salt, pepper and some drops of tabasco.
Fill in the “Mexican” tacos and serve two per portion.

Nutritional information (1 portion)

Energy

1070.27

kcal

Carbohydrates

51.31

Proteins

60.83

Lipids

68.17

Fiber 6.17 g

Saturates 13.78 g

Monounsaturated fatty acids 40.69 g

Polyunsaturated fatty acids 14.36 g

Cholesterol 193.7 mg

Calcium 159.2 mg

Iron 6.28 mg

Zinc 8.33 mg

Vitamin A 213.69 ug

Vitamin C 150.79 g

Folic acid 41.24 ug

Salt (Sodium) 432.83 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.

Needed recipes

60 min

Mexican corn pancakes

Type of dish: Bread and pastries
Temperature: Hot, Cold, Room temperature, Warm
Cuisine type: Mexican cuisine, Vegan cuisine