Name: Pressed Chicharrón Pambazo
Prep time: 60 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 guajillo chiles, without stem or seeds, hydrated in hot water, for the adobo; 2 ancho chiles, without stem or seeds, hydrated in hot water, for the adobo; 1/4 onions, for the adobo; 2 cloves garlic, for the adobo; 1 tablespoon lard, for the adobo; salt, for the adobo; 4 tablespoons vegetable oil, for the chicharrón; 2 cloves garlic, for the chicharrón; 1/4 onions, for the chicharrón; 2 tomatoes, quartered, for the chicharrón; 6 guajillo chiles, clean, without stems or seeds, for the chicharrón; 1/2 cups chicken broth, for the chicharrón; 1/2 cups onion, finely chopped, for the chicharrón; 3 cups pressed pork rinds; pepper, for the chicharrón; 1 cup refried beans, for accompaniment; 2 tablespoons vegetable oil, for the pambazo; 1/2 cups queso fresco, grated, for accompaniment; 1/4 cups onion, finely chopped, for accompaniment; 1/4 cups cilantro, finely chopped, for accompaniment; green salsa, to taste, for accompaniment

Preparation

35 mins

25 mins

Low

For the adobo: Blend the guajillo chile along with the ancho chile, onion, garlic, and 1 cup of the water used to hydrate the chiles. Blend until you obtain a semi-thick mixture. Melt the lard in a hot pot, then pour in the blended mixture, season with salt, and cook over medium heat for 8 minutes, stirring constantly until the adobo loses some water and the consistency becomes thicker. Remove from heat and let cool.