Pico de Gallo with Chicharrón

maría luisa castro lopez
maría luisa castro lopez
This recipe for pico de gallo with chicharrón is a salad made with chicharrón and green tomato as the base.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1/4 pork rinds, thin
  • 1 kilo tomatillo, washed and disinfected
  • 50 grams fresh cilantro, washed and disinfected 50 grams fresh cilantro, washed and disinfected
  • 1/2 onions, medium, washed and disinfected 1/2 onions, medium, washed and disinfected
  • serrano chiles, to taste, washed and disinfected serrano chiles, to taste, washed and disinfected
  • 1/4 panela cheese, grated
  • salt, to taste salt, to taste
  • tortillas, as needed
Preparation
15 mins
0 mins
Low
  • The tomato is diced into small cubes, the cilantro, onion, and chiles are chopped, and everything is placed together in a bowl.
  • The chicharrón is broken into small pieces and added to the tomato, cilantro, onion, and chiles.
  • Grated panela cheese is added, salt to taste is added, and everything is mixed.
  • Tacos are made with warm tortillas.

Nutritional Information

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