Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
925
Calories
36g
Protein
61g
Fat
58g
Carbs
Counts 9 of 11 ingredients — the other 2 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 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Tortilla | 1 medium flour (45g) | 140 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Safflower | 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 pound freshly made masa for corn tortillas, or 1 3/4 cups masa harina for tortillas reconstituted with 1 cup plus 2 tablespoons quite warm water
- 1/4 cup freshly rendered pork lard
- 1 teaspoon sea salt
- About 3/4 cup
- 1/2 cup freshly rendered pork lard or canola or safflower oil
- 2 cups
- 1/2 cup finely chopped white onion
- 1 cup crumbled queso fresco or queso panela
- About 2 cups cooked, diced nopales, from about 1 pound paddles (optional)
- 1/4 cup chopped fresh cilantro, thick stem ends removed
- 10 red radishes, julienned (optional)
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