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Authentic Pork Tacos

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1804.6049
Energy (kCal)8365.6067
Carbohydrates (g)33.3147
Total fats (g)63.2443
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Get a large stock pot. | 2. Trim most of the big pieces of fat from the pork butt and add to stock pot. | 3. add chicken broth and water to cover. | 4. add all spices listed above. | 5. chop and de-seed all peppers, use gloves while doing so and add to pot. | 6. add can of tomatoes. | 7. add orange juice. | 8. add salt (adjust later). | 9. cook for 6 hours or until pork is tender enough to shred. | 10. Shred pork and assemble tacos with corn tortilla wraps and Mexican farmers cheese and fresh Pico salsa. | 11. Disclaimer ( You may need to experiment with measurements since I usually eyeball all of this and taste as I go). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork butt 20 lb 8069.3516 0.0 1795.2041 45.3334
    anaheim chilies 2 -3 8069.3516 0.0 1795.2041 45.3334
    serrano chilies 2 -3 8069.3516 0.0 1795.2041 45.3334
    yellow onion 1 114.84 6.8382 0.8265 9.396
    mexican oregano 1 tablespoon 8069.3516 0.0 1795.2041 45.3334
    cumin 6 tablespoons ground 135.0 15.9264 6.4116 8.0172
    hungarian paprika 2 -3 tablespoons 8069.3516 0.0 1795.2041 45.3334
    garlic clove 3 -4 8069.3516 0.0 1795.2041 45.3334
    water - - - -
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    orange juice 2 -3 cups 0.0 0.0 0.0 0.0
    lime juice 1 3.7812 1.2735 0.0635 0.0106
    thyme 1 tablespoon 2.424 0.5868 0.1334 0.0403
    salt - - - -
    chicken stock 1 -3 liter 0.0 0.0 0.0 0.0
    guajillo chilies 2 8069.3516 0.0 1795.2041 45.3334

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



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