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Ilse

Ilse Castrejón

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Stew tacos

40 mins
50 mins
Low
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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 portions
  • 1 tablespoon vegetal oil, for rajas
  • 1/2 white onions, cut into strips, for slices
  • 1/2 cups whole kernel corn, for rajas
  • 1 cup Poblano pepper Strips (Rajas)
  • 1 cup sour cream, for rajas
  • 1 pinch salt, for rajas
  • 5 tomatoes, for tinga
  • 1/4 onions, for tinga
  • 1 clove garlic, for tinga
  • 2 tablespoons chipotle chili, for tinga
  • 1 tablespoon oil, for tinga
  • 1 clove garlic, finely chopped, for tinga
  • 1 onion, for tinga
  • 1 cup chicken, shredding, for tinga
  • 1 pinch salt, for tinga
  • 1 cup chicken soup, for the tinga
  • 1/8 onions, finely chopped, for potatoes with chorizo
  • 1 cup sausage, cut into cubes, for potatoes with chorizo
  • 1 cup potato, cut into cubes, for potatoes with chorizo
  • 2 serrano peppers, for potatoes with chorizo
  • 5 tomatoes, for chicharrón sauce
  • 2 cloves garlic, for chicharrón sauce
  • 1/4 onions, for chicharrón sauce
  • 3 serrano peppers, for chicharrón sauce
  • 1 pinch cumin, for chicharrón sauce
  • 1/4 cups fresh coriander, for chicharrón sauce
  • 1 tablespoon oil, for chicharrón
  • 500 grams pork rind
  • 1 tablespoon oregano, for chicharrón
  • to taste rice, red, to accompany
  • to taste bean, To accompany
  • to taste corn tortilla, 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Alessandro J Reyes
18/10/2019 10:47:02
Hola, de casualidad sabrás las cantidades para 40 personas? Veo que dice 20 porciones pero se ve muy poco para tantas personas. Gracias me ayudarías mucho
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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