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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim and discard fat from meat and cut into 1-inch cubes. | 2. In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan. | 3. Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp. | 4. Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour). | 5. Skim off fat and discard. | 6. Stir in cream and cook, stirring, until mixture boils. | 7. Turn into a serving dish and garnish with pumpkin seeds. | 8. To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt shoulder	3	lb	boneless lean	1210.4027	0.0	269.2806	6.8
salad oil	2	tablespoons		247.52	0.0	0.0	28.0
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chili powder	5 -6	teaspoons		0.0	0.0	0.0	0.0
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
oregano leaf	1 1/2	1/2	crumbled	1210.4027	0.0	269.2806	6.8
water	1 1/4	1/4		0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
pumpkin seed			shelled	-	-	-	-
avocado			peeled pitted sliced	-	-	-	-
tomato			cut	-	-	-	-
cream			sour	-	-	-	-
lime			cut	-	-	-	-

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