Name: Chicharrón Prepared with Esquites
Prep time: 40 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 tablespoons vegetable oil, for the esquites; 1/2 cups onion, finely chopped, for the esquites; 1 clove garlic, finely chopped, for the esquites; 4 cups corn kernels, for the esquites; 1 guajillo chile, in rings, for the esquites; 2 árbol chiles, in rings, for the esquites; 1/2 cups epazote, chopped, for the esquites; salt, for the esquites; pepper, for the esquites; 4 chicharrones de harina; 1/2 cups mayonnaise; 1 1/2 cups cabbage, in thin strips; 1 cup tomato, in slices; queso fresco, crumbled; 1/2 avocados; Salsa Huichol® traditional sauce

Preparation

25 mins

15 mins

Low

For the fried esquites. In a saucepan with hot vegetable oil, sauté the onion and garlic over medium heat until they have a shiny tone. Add the corn kernels while stirring, lower the heat, and cook for 5 minutes. Add the guajillo pepper, árbol pepper, epazote, salt, and pepper; cook for 5 more minutes. If necessary, add a little water. Remove and let cool slightly.