Chicharrón Crepes
Lorenza Avila
These chicharrón crepes are a total Mexican innovation. The ancho chile sauce with cream also contains chicharrón and is sprinkled with aged cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 30 crepes, medium
  • 2 onions, grated
  • 4 cloves garlic
  • 3 ancho chiles, washed, deveined, roasted, and ground
  • 1 kilo tomato , washed, roasted, peeled, and ground along with the chiles
  • 800 grams tomato purée
  • 400 grams pork rinds, mashed
  • chicken broth
  • 3 cups cream
  • 300 grams añejo cheese, crumbled
Preparation
1h
0 mins
Low
  • Sauté the onion and garlic cloves in a pot with hot olive oil. Add the tomatoes, ground chiles, and tomato puree, and simmer for 30 minutes.
  • Add the chicharrón and cook for 10 more minutes. Season with powdered broth, salt, and pepper. Divide the mixture into two parts.
  • Use half of the prepared chicharrón to fill the crepes and arrange them in a greased baking dish.
  • To the other half of the chicharrón, add cream to soften it (if necessary, you can add a bit of water to achieve a thick sauce consistency).
  • Cover the crepes with the prepared sauce and sprinkle with aged cheese.
  • Bake at 180ºC until it starts to boil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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