Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
836
Calories
36g
Protein
32g
Fat
100g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 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
- 40 dried guajillo chiles
- 20 dried ancho chiles
- 20 dried pasilla negro chiles
- 2 1/2 cups fresh orange juice
- Grated zest of 1 orange
- 1/3 cup firmly packed dark brown sugar
- 9 cloves garlic
- 1 1/2 tablespoons cumin seed, toasted and ground (page 164)
- 1 1/2 tablespoons dried Mexican oregano, toasted and ground (page 161)
- 1 1/2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 1/2 tablespoons distilled vinegar
- 1 tablespoon fresh lime juice
- 6 ounces cola
- 8 ounces Mexican beer
- 4 pounds pork shoulder, cut into 1/2-inch cubes
- 3 tablespoons vegetable oil
- 24 (5 1/2-inch) soft white corn tortillas (page 13), for serving
- Garnish: Caramelized diced pineapple
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