Tacos de guisado to sell

Yamilette González
Start your business with these tacos de guisado to sell! At kiwilimón we want to see you succeed, which is why we give you these recipes for chicharrón in red sauce, Mexican-style pork chops, and green mole with chicken. Are you ready to prepare these tacos de guisado to sell?Remember that tacos de guisado are a classic of Mexican cuisine, and there is even a stand that received recognition from the Michelin guide. The best part is that these tacos can be accompanied with rice, beans, guacamole, or salsa macha.Additionally, you can make these 3 tacos de guisado to sell, but remember that we also have great options like green beans with egg, chicken with mole, picadillo, potatoes with chorizo, beef in pasilla chili sauce, and much more. Let’s get selling!Machaca TacosGolden Tuna TacosShrimp Tacos
Reviewed by Editorial Team of Kiwilimón
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Ingredients
25
Servings
  • 5 tomatoes, roasted, for the chicharrón in red sauce
  • 4 guajillo chiles, soaked, for the chicharrón in red sauce
  • 4 red jalapeno peppers, roasted, for the chicharrón in red sauce
  • 1/4 onions, grilled, for the chicharrón in red sauce
  • 2 cloves garlic, roasted, for the chicharrón in red sauce
  • 2 cups chicken broth
  • 2 cups potato, cooked, for the chicharrón in red sauce
  • 250 grams pork rinds
  • 1 cup spinach, for the green mole with chicken
  • 6 tomatillos, boiled, for the green mole with chicken
  • 1/4 bunches cilantro, for the green mole with chicken
  • 1 cup mole paste, green
  • 1 cup pumpkin seeds, toasted, for the green mole with chicken
  • 3 cups chicken broth, for the green mole with chicken
  • 2 cups chicken breast, for the green mole with chicken
  • vegetable oil, for the Mexican-style pork chops
  • 1 cup onion, sliced, for the Mexican-style pork chops
  • 2 cups smoked pork chop, for the Mexican-style pork chops
  • 1 cup sausages, for the Mexican-style pork chops
  • 1 cup tomato, in cubes, for the Mexican-style pork chops
  • 1/4 cups serrano chile, in slices, for the Mexican-style pork chops
  • corn tortillas, for the tacos
  • Mexican red rice, for the tacos
  • whole black beans, for the tacos
Preparation
2h
1h
Low
  • For the chicharrón in red sauce: blend the tomatoes, guajillo chili, red jalapeño chili, garlic, onion, and chicken broth. Set aside.
  • Heat the oil in a saucepan, pour in the sauce, season with salt and pepper, and cook over medium heat for 10 minutes. Add the chicharrón and potatoes and cook for 10 more minutes. Set aside.
  • For the green mole with chicken: blend the spinach, tomatoes, cilantro, green mole paste, the pepitas, and chicken broth. Set aside.
  • Heat a little oil in a saucepan, pour in the mole, and cook over low heat for 10 minutes or until it thickens slightly. Incorporate the shredded chicken breast and cook for 10 more minutes.
  • For the Mexican-style pork chops: heat the oil in a skillet and sauté the onion, pork chops, and sausages. Add the tomatoes and chilies and cook for 5 more minutes.
  • Serve the tacos de guisado with rice and accompany with a bit of beans.

Nutritional Information

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