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Chicharrón Stuffed Flutes

15 mins
20 mins
Low
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These flautas are a fusion of two sought-after Mexican dishes, the acclaimed chicharrón en salsa and the delicious stuffed flautas with any stew. You can't stop making this delicious combination, some flautas of pork rinds in red sauce!

Ingredients

9 portions
  • 2 tablespoons vegetal oil, for the sauce
  • 4 guajillo chilies, for the sauce
  • 4 chile de árbol peppers, for the sauce
  • 2 tomatoes, in cubes, for the sauce
  • 1 teaspoon coriander seed, for the sauce
  • 1 teaspoon cumin, for the sauce
  • 1 cup chicken soup, for the sauce
  • to taste salt, for the sauce
  • to taste black pepper, for the sauce
  • 2 tablespoons vegetal oil, for the sauce
  • 250 grams pork rind, chopped up
  • enough tortilla, for flute
  • enough vegetal oil, to fry
  • enough lettuce, To accompany
  • enough cream, To accompany
  • enough double cream cheese, To accompany
  • enough pico de gallo, To accompany

Preparation

In a pot over medium heat heat the oil, fry the guajillo chili, the arbol chili, the tomato, the coriander seed, the whole cumin, add the chicken broth and cook for 5 minutes.
Blend the sauce ingredients, season with salt and pepper and reserve.
In a saucepan over medium heat heat the oil, sauté the sauce and cook for 10 minutes, add the pork rind, cover and cook for 5 more minutes. Let cool and reserve.
Place the pork rind on the flauta omelette, roll up and reserve.
In a frying pan over medium heat heat the oil and fry the flautas for 5 minutes, or until they are golden brown. Place on absorbent paper to remove excess oil.
Serve in an extended plate, accompany with lettuce, cream and cheese and pico de gallo.

PRESENTATION

Serve in an extended plate, accompany with lettuce, cream and cheese and pico de gallo.

TIPS

I recommend that when you cook the pork rind, do not leave it too soupy so that the omelette does not break with the humidity.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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