Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
In Mexico it is very traditional to prepare taquizas of stews, to offer varieties of food to the guests. Prepare these rich stews; a juicy chicken tinga, picositas rajas with cream, soft pork rind in green sauce, and rich potatoes with chorizo served in an earthenware dish and accompanied with beans and rice, to put together a delicious taco that you can not miss in your events.
1/2 piece of White onion cut into strips, for slices
1/2 Cup of whole kernel corn for rajas
1 Cup of Poblano pepper Strips (Rajas)
1 Cup of sour cream for rajas
1 pinch of Salt for rajas
5 pieces of tomato for tinga
1/4 of piece of onion for tinga
1 clove of garlic for tinga
2 spoonfuls of chipotle chile pepper for tinga
1 tablespoon of oil for tinga
1 clove of garlic finely chopped, for tinga
1 piece of onion for tinga
1 Cup of chicken shredding, for tinga
1 pinch of Salt for tinga
1 Cup of chicken soup for the tinga
1/8 of piece of onion finely chopped, for potatoes with chorizo
1 Cup of sausage cut into cubes, for potatoes with chorizo
1 Cup of potato cut into cubes, for potatoes with chorizo
2 pieces of serrano pepper for potatoes with chorizo
5 pieces of tomato for chicharrón sauce
2 cloves of garlic for chicharrón sauce
1/4 of piece of onion for chicharrón sauce
3 pieces of serrano pepper for chicharrón sauce
1 pinch of cumin for chicharrón sauce
1/4 of Cup of coriander for chicharrón sauce
1 tablespoon of oil for chicharrón
500 grams of pork rind
1 tablespoon of oregano for chicharrón
to taste of rice red, to accompany
to taste of bean To accompany
to taste of Corn tortillas To accompany
Preparation
For the rajas, heat a clay pot over medium heat with the oil, add the onion, the corn ears and the poblano slices, cook for 5 minutes, add cream and season with salt. Reservation.
For the tinga, blend the tomato, onion, garlic, chipotle and chicken broth until a homogeneous mixture is obtained. Reservation.
Heat a clay pot with the oil, fry the garlic, onion, chicken, add the previous preparation of tomato and season to your liking with salt. Cook until the liquid evaporates, reserve.
For the potatoes with chorizo, heat a pot over medium heat, cook the onion with the chorizo and remove the excess fat. Add the potatoes, the serrano pepper, cook a few more minutes and season to your liking. Reservation.
For the pork rind, heat a pot over medium heat with water, boil the tomatoes with the garlic, the white onion, the serrano peppers, the cumin and the cilantro, season to your liking. Chill and blend until you get a sauce.
Heat a pan over medium heat with the oil, add the sauce and the pork rinds until the pork rind is soft, season with a little oregano and salt. Reservation.
Serve the stews in clay pots accompanied with beans, Mexican rice and corn tortillas. Enjoy
PRESENTATION
Serve the stews in clay pots and accompany them with sauces, lemons, cilantro, finely chopped onion and radish, do not forget the warm tortillas.
TIPS
Prepare your corn tortillas at the moment in a comal so that the taquiza is a success.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
308
kcal
15%
Carbohydrates
11.1
g
3.7%
Proteins
21.7
g
43%
Lipids
18.7
g
29%
Fiber
3.5
g
7.0%
Sugar
0.6
g
0.7%
Cholesterol
48.8
mg
16%
Rate this tip
Ratings(2)
Lola Torres
17/02/2019 21:47:02
Facilisimo
Juanjo Rguez
02/09/2017 13:16:25
Muchas gracias 😊 por la recetas para hacerles a mi familia
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
¡Completa tu perfil!:
Para recibir increíbles recetas, tips y artículos especiales totalmente GRATIS sólo necesitas un correo electrónico válido.Usaremos estos datos: