Chicharrón machetes

Mara Alpizar
Mexicans have an endless array of dishes and stews that we can enjoy every day, but there's nothing like having a good garnacha once in a while. This category includes sopes, huaraches, gorditas, memelas, and quesadillas, but not all are the same.A respected Mexican knows that not all quesadillas are alike: there are blue corn ones, some without cheese, others go on the griddle, and there is also a giant quesadilla measuring between 60 and 65 cm, which was dubbed machete. This snack was invented at Los machetes de Amparito, a place also known as Los machetes de la Guerrero, located in the heart of CDMX.These giant quesadillas have caused a stir among locals and foreigners alike, so we set out to create a recipe so you can make a chicharrón machete at home, it's finger-licking good!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 kilo masa dough
  • water, for the dough
  • salt, for the dough
  • 1/4 onions, roasted, for the chicharrón
  • 1 clove garlic, roasted, for the chicharrón
  • 6 guajillo chiles, rehydrated, for the chicharrón
  • 1 teaspoon cumin, rehydrated, for the chicharrón
  • 1 cup chicken broth, for the chicharrón
  • 2 tablespoons vegetable oil, for the chicharrón
  • 500 grams pressed pork rinds, shredded
  • green salsa
Preparation
20 mins
20 mins
Low
  • For the dough: place the corn dough in a bowl, add a little water as needed and add a bit of salt. Knead to combine and set aside.
  • For the chicharrón: blend the onion, garlic, tomatoes, guajillo chiles, pasilla chiles, and chicken broth for 5 minutes. Set aside.
  • Heat the lard in a skillet over medium heat, add the chicharrón, cook for 5 minutes and drizzle with the sauce. Cook for 5 more minutes or until the sauce reduces. Set aside.
  • To assemble the machete: place a ball of dough weighing about 200 grams on a plastic bag and cover with the same. Use a rolling pin to flatten and form an oval 40 cm long and 1 cm thick.
  • Cook the elongated tortilla on a griddle over medium heat for 5 minutes, fill with chicharrón and cook for 5 more minutes. Serve your quesadilla with raw green sauce.

Nutritional Information

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