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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the meat, drain it, save the broth it was cooked in and pick off any remaining hairs. | 2. Hollow out the chilis, toast them, and soak them in a little of the broth in which the meat was cooked. | 3. Fry the half tortilla. | 4. Liquify the chili pasillas, onion, garlic, half fried tortilla, peeled peanuts, salt and pepper. | 5. Fry everything until the flavor peaks. | 6. Add a little of the pork broth. | 7. Add the meat. | 8. Boil everything on low flame until it thickens. | 9. Fill the fresh tortillas with the meat. | 10. Fold them over into tacos and steam them until they "sweat. " | 11. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1			1705.536	0.0	63.0958	159.0775
tortilla	18			-	-	-	-
tortilla	1/2			-	-	-	-
ancho chilies	5			806.9352	0.0	179.5204	4.5333
pasilla chile	2			806.9352	0.0	179.5204	4.5333
onion	1/2			32.0	7.472	0.88	0.08
garlic clove	1			806.9352	0.0	179.5204	4.5333
peanut	3	tablespoons	roasted	155.2162	4.4156	7.0628	13.4795
oil				-	-	-	-
salt pepper				806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.