Recipes

Beetroot “cochinita” tacos
Beetroot Noodles

Beetroot “cochinita” tacos

Ingredients

  • ¼ Cup of water
  • ½ cup of fresh orange juice
  • 1 tablespoon of apple cider vinegar
  • 50 grams of Achiote
  • 1 piece of onion
  • 1 small garlic clove
  • ½ Teaspoon of oregano
  • ¼ Teaspoon of cumin
  • 1 Piece of bulky pepper
  • 1 Teaspoon of salt
  • 2 Eva® Beetroot Noodles clams (300 g each)
  • 1 tablespoon of olive oil
  • 12 Pieces of corn tortillas
  • c / n Pickled onions with habanero
  • c / n Avocado (sliced, to serve)
  • c / n Lemon (to accompany)

Instructions

  1. For the marinade, mix the water with the orange juice, vinegar, achiote, onion, garlic, oregano, cumin, pepper and salt until you get a homogeneous mixture.
  2. Pour the previous preparation over the Eva® Beetroot Noodles and marinate for 20 to 25 minutes.
  3. Cook the noodles with the olive oil in a deep skillet over medium heat, about 5 minutes or until softened. Rectify seasoning.
  4. Heat the corn tortillas on a comal and serve the beetroot cochinita. Serve with pickled onions, habanero, avocado and lemon.

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