Stew Tacos

Ilse Castrejón
In Mexico, it is very traditional to prepare taquizas with stews, to offer a variety of food to guests. Prepare these delicious stews; a juicy chicken tinga, spicy rajas with cream, soft chicharrón in green sauce, and tasty potatoes with chorizo served in a clay pot and accompanied with beans and rice, to make a delicious taco that cannot be missed at your events.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 1 tablespoon vegetable oil, for rajas
  • 1/2 white onions, cut into strips, for rajas
  • 1/2 cups corn kernels, for rajas
  • 1 cup Poblano chile strips
  • 1 cup sour cream, for rajas
  • 1 pinch salt, for rajas
  • 5 tomatoes, for tinga
  • 1/4 onions, for tinga
  • 1 clove garlic, for tinga
  • 2 tablespoons chipotle chile, for tinga
  • 1 tablespoon vegetable oil, for tinga
  • 1 clove garlic, finely chopped, for tinga
  • 1 onion, for tinga
  • 1 cup chicken, shredded, for tinga
  • 1 pinch salt, for tinga
  • 1 cup chicken broth, for the tinga
  • 1/8 onions, finely chopped, for potatoes with chorizo
  • 1 cup chorizo, cut into cubes, for potatoes with chorizo
  • 1 cup potato, cut into cubes, for potatoes with chorizo
  • 2 serrano chiles, for potatoes with chorizo
  • 5 tomatillos, for chicharrón sauce
  • 2 cloves garlic, for chicharrón sauce
  • 1/4 onions, for chicharrón sauce
  • 3 serrano chiles, for chicharrón sauce
  • 1 pinch cumin, for chicharrón sauce
  • 1/4 cups fresh cilantro, for chicharrón sauce
  • 1 tablespoon vegetable oil, for chicharrón
  • 500 grams pork rinds
  • 1 tablespoon oregano, for chicharrón
  • rice, red, for accompaniment
  • beans, for accompaniment
  • corn tortillas, for accompaniment
Preparation
40 mins
50 mins
Low
  • For the rajas, heat a clay pot over medium heat with the oil, add the onion, corn, and poblano strips, cook for 5 minutes, add cream, and season with salt. Set aside.
  • For the tinga, blend the tomato, onion, garlic, chipotle, and chicken broth until you obtain a homogeneous mixture. Set aside.
  • Heat a clay pot with oil, fry the garlic, onion, chicken, add the previous tomato preparation, and season to taste with salt. Cook until the liquid evaporates, set aside.
  • For the potatoes with chorizo, heat a small pot over medium heat, cook the onion with the chorizo and remove excess fat. Add the potato, the serrano chili, cook a few more minutes, and season to taste. Set aside.
  • For the chicharrón, heat a small pot over medium heat with water, boil the tomatoes with garlic, white onion, serrano chiles, cumin, and cilantro, season to taste. Cool and blend until you get a sauce.
  • Heat a skillet over medium heat with the oil, add the sauce and chicharrón, cook until the chicharrón is soft, season with a little oregano and salt. Set aside.
  • Serve the stews in clay pots accompanied by beans, Mexican rice, and corn tortillas. Enjoy.

Nutritional Information

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