In the national holidays there is also overheating and so that you give a very original twist to your second day of eating pozole, this toast recipe is perfect. In addition, this is an excellent way to make the most of your pozole. To make the toast perfect, let the pozole drain well and do not forget to accompany them with cream, cheese, lettuce, radishes and a rich sauce.
Learn more about CHARRAS ®
Ingredients12 portions
Preparation
Cook the Pozolero Charras® corn in a pot with boiling water, until the grain bursts.
Add the pork, salt, garlic, onion, bay leaf and cook until the meat is cooked. Drain the corn kernels along with the meat and reserve.
For the red sauce, blend the guajillo chili, the broad chili, the onion and the garlic.
Heat the oil over medium heat, add the sauce, season with salt and pepper, add the meat with the corn, the herbs, and cook for 10 minutes until the sauce is slightly reduced.
Cream each of the original Charras® yellow toast with cream, add the pozole, lettuce, cream, radishes, cheese and sauce.
Serve with fresh water.
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