23 Ingredients
  • 2 tablespoons vegetable oil
  • 1 white onion, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons achiote paste
  • 1 1/2 cups freshly squeezed orange juice, skins reserved (from 6 oranges)
  • 1/3 cup pineapple juice
  • 2 1/2 pounds pork butt, cut into 3-inch cubes
  • Salt and freshly ground black pepper
  • 2 bay leaves
  • 24 warmed corn tortillas
  • 5 habanero chiles, stemmed, seeded and finely chopped
  • 2 limes, juiced
  • 1 tablespoon olive oil
  • 1 teaspoon crumbled dried oregano
  • 1/2 teaspoon salt
  • 2/3 cup freshly squeezed lime juice (about 5 limes)
  • 1/4 cup olive oil
  • 1 tablespoon crumbled dried oregano
  • 1 teaspoon salt
  • 1 red onion, quartered and cut in 1-inch strips
  • 1 red onion, quartered and cut in 1-inch strips
  • Shredded red cabbage
  • Mexican crema
Nutrition
480
24% daily value
10 servings
                                       
                                            gluten-​free
     

Fat

39% 26

Saturated

32% 6

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

13% 40

Carbs (net)

- 35

Fiber

23% 6

Sugars

- 8

Sugars, added

- 0

Protein

49% 25

Cholesterol

23% 70

Sodium

31% 741

Calcium

11% 107

Magnesium

20% 84

Potassium

16% 740

Iron

16% 3

Zinc

41% 4

Phosphorus

62% 433

Vitamin A

2% 19

Vitamin C

71% 64

Thiamin (B1)

61% 1

Riboflavin (B2)

38% 0

Niacin (B3)

39% 6

Vitamin B6

69% 1

Folate equivalent (total)

8% 33

Folate (food)

- 33

Folic acid

- 0

Vitamin B12

43% 1

Vitamin D

227% 34

Vitamin E

16% 2

Vitamin K

11% 14

Sugar alcohols

- 0

Water

- 226
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