Recipe
Cuban-Style Pork Tacos
medium
APPROX. 60 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
2945 kJ / 703 kcal (Per person)
Ingredients
- Carbohydrates39 g
- Sugar20 g
- Fat42 g
- Protein42 g
Ingredients
- »800 g shoulder of pork have the butcher cut it into 4cm / 1.5 inches large pieces
- »1 tbsp cumin
- »1 tbsp sweet smoked paprika
- »1 tbsp dried oregano leaves
- »1 tsp sea salt
- »4 pinches black pepper
- »1 tbsp sunflower oil
- »1 onions roughly chop
- »6 garlic cloves Crush
- »2 tbsp Adobo sauce with chipotle chillies
- »2 pieces chipotle chilies Chipotle chillies in adobo sauce are available online or from speciality shops. Sliced jalapenos from a jar also produce a delicious result in a hurry. remove the chillies from the sauce and chop them
- »1 oranges untreated wash well, grate the skin, squeeze the juice
- »2 oranges untreated squeeze
- »1 limes wash well, grate the skin, squeeze the juice
- »1 bunch fresh coriander Wash, shake dry, pluck the leaves from the stalks and chop coarsely
- »12 pieces corn tortillas Remove the tortillas from their packaging, pack them well in aluminium foil and heat them in the oven at 120°C/248°F for approx. 20 minutes.
Instructions
1. Mix the cumin, paprika, oregano, salt and pepper in a medium-sized bowl. Season the pork with this mixture and set aside.
2. Heat the oil in the DUROMATIC® Comfort, fry the onions until they are light brown. Add the garlic and sauté briefly.
3. Add the chipotle chillies and adobo sauce and mix with the onions.
4. Add the meat and mix well. Deglaze with orange juice.
5. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
6. Open the lid, place the meat into a bowl and allow to cool somewhat. Then shred finely with 2 forks.
7. Mix the meat and with the orange, lime and coriander.
8. Season to taste with salt and pepper.
Serving
Arrange the meat in a bowl. Remove the tortillas from the aluminium foil and place them on a plate on the table. So everyone can fill his tortilla himself.
Hint: Serve with other sauces and salads.
Origin
Christopher Kimball
medium
APPROX. 60 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
2945 kJ / 703 kcal (Per person)
Ingredients
- Carbohydrates39 g
- Sugar20 g
- Fat42 g
- Protein42 g
Ingredients
- »800 g shoulder of pork have the butcher cut it into 4cm / 1.5 inches large pieces
- »1 tbsp cumin
- »1 tbsp sweet smoked paprika
- »1 tbsp dried oregano leaves
- »1 tsp sea salt
- »4 pinches black pepper
- »1 tbsp sunflower oil
- »1 onions roughly chop
- »6 garlic cloves Crush
- »2 tbsp Adobo sauce with chipotle chillies
- »2 pieces chipotle chilies Chipotle chillies in adobo sauce are available online or from speciality shops. Sliced jalapenos from a jar also produce a delicious result in a hurry. remove the chillies from the sauce and chop them
- »1 oranges untreated wash well, grate the skin, squeeze the juice
- »2 oranges untreated squeeze
- »1 limes wash well, grate the skin, squeeze the juice
- »1 bunch fresh coriander Wash, shake dry, pluck the leaves from the stalks and chop coarsely
- »12 pieces corn tortillas Remove the tortillas from their packaging, pack them well in aluminium foil and heat them in the oven at 120°C/248°F for approx. 20 minutes.
Instructions
1. Mix the cumin, paprika, oregano, salt and pepper in a medium-sized bowl. Season the pork with this mixture and set aside.
2. Heat the oil in the DUROMATIC®, fry the onions until they are light brown. Add the garlic and sauté briefly.
3. Add the chipotle chillies and adobo sauce and mix with the onions.
4. Then add the meat and stir well. Deglaze with orange juice. Add the lime juice.
5. Close the lid and cook under pressure on setting 2 for 25 minutes.
6. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
7. Once the cooking time is finished, set the DUROMATIC® aside and allow to cool.
8. Open the lid, place the meat into a bowl and allow to cool somewhat. Then shred finely with 2 forks.
9. Mix the meat and with the orange, lime and coriander.
10. Season to taste with salt and pepper.
Serving
Arrange the meat in a bowl. Remove the tortillas from the aluminium foil and place them on a plate on the table. So everyone can fill his tortilla himself.
Hint: Serve with other sauces and salads.
Origin
Christopher Kimball
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