This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Well," Claire said, "at least we have tacos. Everything goes better with tacos." -Rachel Caine, Author
This taco filling was designed to be savory without too much spice so that it is GERD/Acid Reflux friendly. The combination of milder cumin and cocoa evokes a mole flavor that is rich and satisfying.
This is great served with lettuce and cilantro as a topping. Simple, a bit sweet and savory and more likely to be GERD/Acid Reflux friendly.
Tacos served with slaw are terrific and you can top this with your favorite Cole Slaw.
Cocoa beans are the source of both chocolate and cocoa powder. After being picked the beans are fermented to destroy the germ. They are then dried, roasted and ground to remove the nibs. (It is the nibs that contain all of the cocoa butter.) The result is a thick paste known as chocolate liquor.
This paste is then refined further by drying and grinding. The result is cocoa powder. Dutch Cocoa or Dutch Process is cocoa that has been treated with an alkali to create a darker, richer, more mellow product.
Cocoa usually has very little fat because most of the cocoa butter is extracted at the initial step and again before drying. A tablespoon of cocoa powder has only 1/2 gram of fat.
1 Tbsp. = 20 calories, 0.5g fat, 0g sat fat, 0g mono fat, 1g protein, 3g carbohydrates, 0mg sodium, 0mg cholesterol
Servings = 4 | Serving size =3 tacos
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe also requires making Roasted Garlic
This recipe makes great leftovers. Serve topped with your chosen slaw or just shredded lettuce and cilantro.
|8 large||cloves roasted garlic (optional)|
|2 tsp||olive oil|
|1 large||onion (sliced)|
|1 tsp||ground cumin|
|1 tsp||dried oregano|
|2 tsp||cocoa powder|
|fresh ground black pepper (to taste)|
|16 ounces||pork loin|
|12||hard corn taco shells|
If using the Roasted Garlic, place in a small bowl and mash into a smooth paste. Set aside.
Preheat the oven to 325°F.
Place the olive oil in a large sauce pan or a dutch oven over medium high heat.
Add the sliced onions and cook for about 10 to 15 minutes until well caramelized. Stir frequently.
Add the cumin, oregano, cocoa powder, salt, pepper and water. Add the mashed garlic.
Stir well and add the pork. Cover the pork with the onions.
Put a lid on the pot and place in the oven.
Roast for 90 minutes. Stir occasionally.
As the pork tenderizes pull into strips.
When the pork is tender serve inside taco shells. Top with lettuce or slaw.
Serving size = 3 tacos
Servings = 4
Amount Per Serving
|Calories 440||Calories from Fat 163|
|% Daily Value|
|Total Fat 17g||29%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 39g||14%|
|Dietary Fiber 4g||19%|
|Vitamin A 1%||Vitamin C 19%|
|Calcium 19%||Iron 18%|
|Vitamin K 4 mcg||Potassium 734 mg|
|Magnesium 97 mg|