Directions:
- Generously season pork with salt and pepper; add garlic, chile powder and cumin and mix well massaging spices into the meat.
- Marinate at least an hour, or up to overnight, refrigerated.
- Heat oil in a large cast iron skillet over medium heat; once oil begins to shimmer, add meat and let sizzle, stirring occasionally, until lightly browned and cooked through, about 5 to 7 minutes.
- Turn off heat and keep meat warm.
- Heat tortillas on a dry griddle or another cast iron pan, turning them once or twice, until they are hot and slightly puffed; stack them on a clean cloth napkin and cover with another napkin so that they steam.
- To serve: Stack 2 hot tortillas on a plate and spoon on a little pork, top with a spoonful of tomatillo salsa and another of the salsa cruda; garnish with radishes and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1111.08 Kcal (4652 kJ) | ||
| Calories from fat | 543.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.36g | 93% | |
|---|---|---|---|
| Cholesterol | 75.98mg | 25% | |
| Sodium | 87.03mg | 4% | |
| Potassium | 398.97mg | 8% | |
| Total Carbs | 98.81g | 33% | |
| Sugars | 78.41g | 314% | |
| Dietary Fiber | 12.89g | 52% | |
| Protein | 35.49g | 71% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 5.7mg | 32% | |
| Calcium | 25.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 837.89 Kcal (3508 kJ) | ||
| Calories from fat | 409.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.52g | 93% | |
|---|---|---|---|
| Cholesterol | 57.3mg | 25% | |
| Sodium | 65.63mg | 4% | |
| Potassium | 300.87mg | 8% | |
| Total Carbs | 74.51g | 33% | |
| Sugars | 59.13g | 314% | |
| Dietary Fiber | 9.72g | 52% | |
| Protein | 26.76g | 71% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 4.3mg | 32% | |
| Calcium | 19mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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