RECIPES
Calories | 114,9 Kcal |
Fat | 6,0 g |
of which saturated fat | 2,0 g |
Carbohydrates | 7,8 g |
of which sugar | 4,6 g |
Proteins | 8,0 g |
Salt | 0,1 g |
Calories | 114,9 Kcal |
Fat | 6,0 g |
of which saturated fat | 2,0 g |
Carbohydrates | 7,8 g |
of which sugar | 4,6 g |
Proteins | 8,0 g |
Salt | 0,1 g |
Cut and squeeze orange. Place orange juice in a pot and bring to a boil. Heat a dash of oil in a frying pan. Heat a dash of oil in a frying pan. In a bowl, mix tomato, rocket leaves and parmesan cheese. Add a dash of olive oil and black pepper. Place the tortilla in a frying pan (clean without anything) over low heat. Add some pork, onion, cilantro, avocado and orange sauce to one of the halves. Close the tortilla once the base is golden. Place the tortilla in a frying pan (clean without anything) over low heat. Add some pork, onion, cilantro, avocado and orange sauce to one of the halves. Close the tortilla once the base is golden. Cooking step by step
Mise en place:
Chop coriander.
Cut onion into julienne and tomato into wedges.
Cut avocado into cubes and pork into strips. The sauce:
Add brown sugar and chipotle (Spicy! Add according to taste.). Cook over medium heat for about 4 minutes until reduced a bit. Set aside.The pork tenderloin:
Add pork and cook over medium heat for about 5 min until the meat is fully cooked. (Cut one of the strips to see if it is cooked through.)
Season with salt and pepper. Set aside.The onion:
Add onion and cook for about 5 minutes until golden.
Salt and pepper. The salad:
Mix well. The tortilla:
Repeat for all the tortillas. Serve with salad. Cooking
step by stepThe tortilla:
Repeat for all the tortillas. Serve with salad.
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