1/2 kilos pork carnitas, meat or flank steak, in pieces
1/4 kilos pork rinds, thin
1 charal tamal, (market)
1 bunch fresh cilantro
1 sprig papaloquelite
2 avocados
queso fresco, shredded, to taste
2 tomatoes
serrano chiles, chopped, to taste
1 onion, chopped
1 kilo corn tortillas
Preparation
60h
0 mins
Low
Shred the meat and the chicharrón.
Chop the cilantro very finely.
Chop the papaloquelite and set aside in a container to serve to taste.
Chop the chili, onion, and tomato.
Shred the charales tamale.
Mix everything that has been chopped and shredded in a large container, add the shredded cheese. The avocado should be added just before serving to prevent it from turning dark.
(If desired, make a red salsa separately to add to the tacos, but the dish already includes chopped chili.)
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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