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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Purée the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth. | 2. Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart. | 3. Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers. | 4. Make the salsa and assemble the tacos. | 5. In a blender, mix the jalapeño, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice. | 6. Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeño sauce and top with the sliced red onion. | 7. Garnish with the cilantro and queso fresco and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	4	lb		2302.9386	0.0	408.7263	61.6535
water	3	cups		0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	7			-	-	-	-
scallion	3		chopped	96.0	22.02	5.49	0.57
red bell pepper	1/2	cup	chopped	-	-	-	-
green pepper	1/2	cup	chopped	14.9	3.4568	0.6407	0.1267
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
salt pepper				-	-	-	-
creme fraiche	1	cup		-	-	-	-
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0
jalapeno pepper	1			1.6312	0.3656	0.0512	0.0208
cilantro	1	cup		3.68	0.5872	0.3408	0.0832
lime juice	1			3.7812	1.2735	0.0635	0.0106
cumin	1/4	teaspoon	ground	7.875	0.929	0.374	0.4677
salt pepper				-	-	-	-
corn tortilla				-	-	-	-
cabbage	1	cup	sliced	22.25	5.162000000000001	1.1392	0.08900000000000001
queso fresco	1/2	cup		182.39	1.8178	11.0349	14.5302
red onion	1		sliced	64.0	14.944	1.76	0.16
cilantro				3.68	0.5872	0.3408	0.0832

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