Chicharrón machetes

Name: Chicharrón machetes
Prep time: 40 min
Cook time: 20 min
Yield: 2
Cuisine: Mexicana
Ingredients: 1 kilo masa dough; water, for the dough; salt, for the dough; 1/4 onions, roasted, for the chicharrón; 1 clove garlic, roasted, for the chicharrón; 6 guajillo chiles, rehydrated, for the chicharrón; 1 teaspoon cumin, rehydrated, for the chicharrón; 1 cup chicken broth, for the chicharrón; 2 tablespoons vegetable oil, for the chicharrón; 500 grams pressed pork rinds, shredded; green salsa

Mara Alpizar

Mexicans have an endless array of dishes and stews that we can enjoy every day, but there's nothing like having a good garnacha once in a while. This category includes sopes, huaraches, gorditas, memelas, and quesadillas, but not all are the same.

A respected Mexican knows that not all quesadillas are alike: there are blue corn ones, some without cheese, others go on the griddle, and there is also a giant quesadilla measuring between 60 and 65 cm, which was dubbed machete. This snack was invented at Los machetes de Amparito, a place also known as Los machetes de la Guerrero, located in the heart of CDMX.

These giant quesadillas have caused a stir among locals and foreigners alike, so we set out to create a recipe so you can make a chicharrón machete at home, it's finger-licking good!

Reviewed by Editorial Team of Kiwilimón

Published: 07-09-2023

Preparation

20 mins

Low

For the dough: place the corn dough in a bowl, add a little water as needed and add a bit of salt. Knead to combine and set aside. For the chicharrón: blend the onion, garlic, tomatoes, guajillo chiles, pasilla chiles, and chicken broth for 5 minutes. Set aside. Heat the lard in a skillet over medium heat, add the chicharrón, cook for 5 minutes and drizzle with the sauce. Cook for 5 more minutes or until the sauce reduces. Set aside. To assemble the machete: place a ball of dough weighing about 200 grams on a plastic bag and cover with the same. Use a rolling pin to flatten and form an oval 40 cm long and 1 cm thick. Cook the elongated tortilla on a griddle over medium heat for 5 minutes, fill with chicharrón and cook for 5 more minutes. Serve your quesadilla with raw green sauce.