Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
276
Calories
28g
Protein
15g
Fat
7g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 pound chiles guajillos (about 14), stems, seeds, and membranes removed
- 3/4 cup mild vinegar such as vinagre de pina or diluted unseasoned rice vinegar, or more if needed
- 2 pounds coarsely ground pork shoulder
- 1/2 pound medium-ground pork fat
- 4 large cloves garlic, minced
- 1 tablespoon dried oregano, preferably Mexican
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Large splash of tequila blanco (optional)
- 4 to 5 feet small hog casings
- 1/4 cup mild vinegar such as vinagre de pina or diluted unseasoned rice vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes