Pressed chicharrón tacos

alexandra romero
Get to work and enjoy these pressed chicharrón tacos, as it is a very Mexican yet innovative recipe. This dish combines the crispy texture of the pressed chicharrón wrapped in corn tortillas, resulting in a flavorful bite.Did you know? The pressed chicharrón is made from the leftovers of chicharrón that is fried in large pots. It is often used to make gorditas, quesadillas, and other snacks and garnishes.See more taco recipes
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 onions
  • 2 cloves garlic
  • 2 tomatoes, in quarters
  • 3 guajillo chiles, seedless and deveined, hydrated
  • 2 morita chiles, seedless and deveined, hydrated
  • salt and pepper
  • 2 cups pressed pork rinds, chopped
  • corn tortillas, hot
  • vegetable oil, for frying the tacos
  • salsa, mashed
  • sour cream
  • queso fresco, crumbled
Preparation
15 mins
20 mins
Low
  • Blend the onion, garlic, tomato, guajillo chili, morita chili, salt, and pepper. Set aside.
  • Cook the pressed chicharrón in a skillet for 5 minutes or until lightly golden and it has released some fat. Add the salsa and cook for 10 minutes over low heat. Let cool.
  • Fill the tortillas with the chicharrón, assemble the tacos, and secure them with a toothpick.
  • Fry the pressed chicharrón tacos in a pot with enough oil over medium heat for 5 minutes. Remove and place on a plate with paper towels.
  • Serve the pressed chicharrón tacos and garnish with cream, cheese, and salsa.

Nutritional Information

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