How to prepare pressed chicharrón?
alexandra romero
There are different types of chicharrón: one is ideal for making green sauce or tacos placeros, but there is also a type of chicharrón that is not as crispy, but has a delicious flavor, making it perfect for filling all kinds of snacks and garnishes.Although it has become a classic of Mexican cuisine, chicharrón, along with sausages and pork, arrived in Mexican lands with the Spaniards.If you want to give a special touch to your dishes, we will teach you how to stew pressed chicharrón, it's easier than you think!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon lard
  • 1/4 onions
  • 1 clove garlic
  • 6 guajillo chiles, rehydrated and seedless
  • 2 morita chiles, rehydrated and seedless
  • 2 tomatoes, quartered
  • 1 cup water, quartered
  • salt
  • lard
  • 1/2 kilos pressed pork rinds, shredded
  • corn tortillas
  • Oaxaca cheese
Preparation
20 mins
20 mins
Low
  • Heat the lard in a pot over high heat and add the onion, garlic, guajillo chiles, morita chiles, and tomato. Cook for 5 minutes or until all the ingredients are slightly browned. Remove from the pot.
  • Blend the chiles, tomato, onion, garlic, water, and salt until you achieve a smooth sauce. Set aside.
  • Add the lard back into the same pot and fry the pressed chicharrón. When it looks golden and has a shiny color, pour in the sauce. Cook over low heat for 10 minutes or until the liquid evaporates and the chicharrón is well rehydrated.
  • Heat 3 tortillas on a griddle and add Oaxaca cheese and a bit of chicharrón.
  • Serve the chicharrón quesadillas on a flat plate and enjoy.

Nutritional Information

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