Tacos de Frijoles con Espinazo

Tacos de Frijoles con Espinazo is a delightful Mexican snack featuring hearty black beans and tender pork spine, wrapped in warm corn tortillas. This dish combines rich flavors and textures, making it a satisfying choice for any meal.

Ingredients

• Corn tortillas - 4
• Pork espinazo (spine) - 250 grams
• Black beans (cooked) - 1 cup
• Onion (diced) - 1 medium
• Garlic (minced) - 2 cloves
• Cilantro (chopped) - 2 tablespoons
• Lime - 1 (juiced)
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Avocado (sliced) - 1 small (for topping)

Steps

1. In a pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent.
2. Add the pork espinazo to the pot, seasoning with salt and pepper. Brown on all sides for about 5 minutes.
3. Cover the pork with water and bring to a boil. Reduce heat to low and let simmer for 40-45 minutes, or until the pork is tender.
4. Once the pork is cooked, remove it from the pot and shred the meat with two forks.
5. In the same pot, add the cooked black beans and shredded pork. Mix well and allow to warm through for about 5 minutes.
6. While the filling is heating, warm the corn tortillas on a dry skillet for about 30 seconds on each side.
7. Assemble the tacos by placing the pork and bean mixture onto each tortilla. Top with chopped cilantro, lime juice, and sliced avocado.
8. Serve immediately and enjoy your Tacos de Frijoles con Espinazo!

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from the pork and beans, supporting muscle health.
• Rich in fiber from black beans, aiding digestion.

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