How to prepare pressed chicharrón?

Name: How to prepare pressed chicharrón?
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon lard; 1/4 onions; 1 clove garlic; 6 guajillo chiles, rehydrated and seedless; 2 morita chiles, rehydrated and seedless; 2 tomatoes, quartered; 1 cup water, quartered; salt; lard; 1/2 kilos pressed pork rinds, shredded; corn tortillas; Oaxaca cheese

alexandra romero

There are different types of chicharrón: one is ideal for making green sauce or tacos placeros, but there is also a type of chicharrón that is not as crispy, but has a delicious flavor, making it perfect for filling all kinds of snacks and garnishes.

Although it has become a classic of Mexican cuisine, chicharrón, along with sausages and pork, arrived in Mexican lands with the Spaniards.

If you want to give a special touch to your dishes, we will teach you how to stew pressed chicharrón, it's easier than you think!

Reviewed by Editorial Team of Kiwilimón

Published: 12-09-2023

Preparation

20 mins

Low

Heat the lard in a pot over high heat and add the onion, garlic, guajillo chiles, morita chiles, and tomato. Cook for 5 minutes or until all the ingredients are slightly browned. Remove from the pot. Blend the chiles, tomato, onion, garlic, water, and salt until you achieve a smooth sauce. Set aside. Add the lard back into the same pot and fry the pressed chicharrón. When it looks golden and has a shiny color, pour in the sauce. Cook over low heat for 10 minutes or until the liquid evaporates and the chicharrón is well rehydrated. Heat 3 tortillas on a griddle and add Oaxaca cheese and a bit of chicharrón. Serve the chicharrón quesadillas on a flat plate and enjoy.