5 persons – 6,80 € per person
Make the pork carnitas:
- Fry (~ 10 min):
- 1000 g pork shoulder
- 700 g pork belly
- Add and place in the oven (> 6 h / ~140 C):
- 1 onion
- 8 garlic gloves
- 1 jalapeno
- 2 celery stocks
- 1 blood orange
- 2 limes
- 200 ml coca-cola
- salt
- pepper
- cumin
- paprika
- garlic powder
- coriander
- cinnamon
- 2 bay leaves
- liquid smoke
Make the corn-wheat tortillas:
- Mix and shape the dough:
- 500 g wheat flour
- 500 g corn flour
- 500 ml water
- 50 ml vegetable oil
- baking powder
- salt
- Toast in the pan (~ 6 min)
Make the salsas:
- Tomato salsa (boil and blend):
- 2 tomatoes
- 1 chili
- 1/2 onion
- 1 lime
- cilantro
- salt
- pepper
- cumin
- sugar
- Mango salsa (mix):
- 2 mangos
- 1 avocado
- 1 jalapeno
- 1/2 onion
- 1 lime
- salt
- sugar
Make the chipotle mayo:
- 100 ml mayo
- chipotle sauce
- lime
Serve with:
- queso fresco
- lime
Enjoy!
The shopping list:
- 1000 g pork shoulder
- 700 g pork belly
- 200 g queso fresco (or feta cheese)
- 100 ml mayonese
- 1 onion
- 8 garlic gloves
- 2 jalapenos
- 2 celery stocks
- 1 blood orange
- 6 limes
- 2 mangos
- 1 avocado
- 1/onion
- 2 tomatoes
- 1 chili
- 1 bunch cilantro
- 200 ml coca-cola
- 500 g wheat flour
- 500 g corn flour
- 50 ml vegetable oil
- chipotle sauce
- liquid smoke
- baking powder
- bay leaves
- salt
- pepper
- sugar
- cumin
- paprika
- garlic powder
- coriander
- cinnamon
- salt
- pepper
- cumin
- sugar