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Ilse

Ilse Castrejón

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Stew tacos

40 min
50 min
Easy
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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.
Learn more about Ilse Castrejón

Ingredients

20 servings
  • 1 tablespoon of vegetable oil for rajas
  • 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.

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    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%
    Esha
    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

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