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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.
5 guajillo chilies, desvenados and soaked, for the sauce
2 ancho chili peppers, desvenados and soaked, for the sauce
1/4 onions, for the sauce
2 cloves garlic, for the red sauce for the sauce
2 tablespoons oil, for the sauce
aromatic herbs, for the sauce
12 Charras® original tostada shell
1/2 cups cream, ranch, to serve
enough lettuce, cut into strips, to serve
enough radish, sliced, to serve
enough fresh cheese, crumbled to serve
enough sauce, To accompany
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.
PRESENTATION
On a plate accompanied by cream, cheese, lettuce, radishes and sauce.
TIPS
It is an excellent option to make the most of your pozole. Reduce the red sauce very well, so that it does not moisten the toast too much.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
378.5
kcal
18.93%
Carbohydrate, by difference
6.1
g
2.03%
Protein
5.5
g
11%
Total lipid (fat)
36.7
g
56.46%
100
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