Name: Pressed chicharrón tetelas
Prep time: 60 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons lard; 1/2 cups onion, finely chopped; 2 árbol chiles; 2 cups pressed pork rinds; 1 kilo blue dough; 1/4 cups lard; 1 teaspoon salt; 1/4 cups chicken broth; sour cream; queso fresco, crumbled; green salsa, to accompany; 1 Sidral Mundet® Apple flavor, of 600 ml

Preparation

30 mins

Low

Heat the lard in a skillet over medium heat, add the onion and tree chili and cook for 2 minutes. When the ingredients are slightly golden, add the chicharrón. Cook for 5 minutes or until they dry out a bit. Set aside. In a bowl, mix the dough, lard, salt, and chicken broth and combine until you get a moist dough.