Name: Chicharrón Stuffed Peppers
Prep time: 105 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 5 guajillo chiles, without stems or seeds, hydrated in hot water, for the sauce; 1/4 cups onion, for the sauce; 1 clove garlic, for the sauce; 1 teaspoon oregano, for the sauce; 1/2 cups chicken broth, for the sauce; 2 tablespoons vegetable oil, for the filling; 1/2 cups onion, finely chopped, for the filling; 500 grams pressed pork rinds, for the filling; 4 Poblano chiles, without skin and seeds, roasted and ready to be filled; 3 egg whites, for the batter; 3 egg yolks, for the batter; 1/2 cups flour, for the batter; vegetable oil, for frying; 2 tablespoons vegetable oil, for the sauce; 2 cups tomato purée, for the sauce; 1 cup chicken broth, for the sauce; salt, for seasoning; pepper, for seasoning

Preparation

45 mins

Low

For the sauce: Blend the guajillo pepper with the onion, garlic, oregano, salt, pepper, and chicken broth until everything is well integrated. Set aside. Pour the oil into a saucepan over medium heat, then add the onion until it takes on a shiny color, mix in the pressed chicharrón and cook for 5 minutes, stirring constantly. Pour in the sauce and continue cooking at the same temperature until it slightly reduces and you obtain a moist mixture. Remove from heat and let cool.