Name: Stew Tacos
Prep time: 90 min
Cook time: 50 min
Yield: 20
Cuisine: Mexicana
Ingredients: 1 tablespoon vegetable oil, for rajas; 1/2 white onions, cut into strips, for rajas; 1/2 cups corn kernels, for rajas; 1 cup Poblano chile strips; 1 cup sour cream, for rajas; 1 pinch salt, for rajas; 5 tomatoes, for tinga; 1/4 onions, for tinga; 1 clove garlic, for tinga; 2 tablespoons chipotle chile, for tinga; 1 tablespoon vegetable oil, for tinga; 1 clove garlic, finely chopped, for tinga; 1 onion, for tinga; 1 cup chicken, shredded, for tinga; 1 pinch salt, for tinga; 1 cup chicken broth, for the tinga; 1/8 onions, finely chopped, for potatoes with chorizo; 1 cup chorizo, cut into cubes, for potatoes with chorizo; 1 cup potato, cut into cubes, for potatoes with chorizo; 2 serrano chiles, for potatoes with chorizo; 5 tomatillos, for chicharrón sauce; 2 cloves garlic, for chicharrón sauce; 1/4 onions, for chicharrón sauce; 3 serrano chiles, for chicharrón sauce; 1 pinch cumin, for chicharrón sauce; 1/4 cups fresh cilantro, for chicharrón sauce; 1 tablespoon vegetable oil, for chicharrón; 500 grams pork rinds; 1 tablespoon oregano, for chicharrón; rice, red, for accompaniment

Preparation

40 mins

50 mins

Low

For the rajas, heat a clay pot over medium heat with the oil, add the onion, corn, and poblano strips, cook for 5 minutes, add cream, and season with salt. Set aside. For the tinga, blend the tomato, onion, garlic, chipotle, and chicken broth until you obtain a homogeneous mixture. Set aside.