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Melissa Veytia

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Recipe of Chicharrón de Cerdo a la Mexicana
Melissa

Melissa Veytia

Recipe of Chicharrón de Cerdo a la Mexicana
Melissa

Melissa Veytia

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Chicharrón de Cerdo a la Mexicana

35 minutes
Easy
4 servings
1
This easy recipe of Chicharrón a la Mexicana is perfect to accompany your dishes. When the crackling is no longer so crispy, this is the key to keeping it delicious. Preparing it in red sauce or green sauce is an excellent option.

You can serve the Chicharrón a la Mexicana with tortillas and beans, you can also accompany it with a delicious guacamole and pico de gallo. Enjoy this rich recipe.
Learn more about Melissa Veytia

Ingredients

  • 1 tablespoon of oil
  • 1/4 of piece of onion filleted
  • 3 pieces of chile serrano sliced
  • 6 pieces of tomato in cubes
  • 1/2 Cup of chicken soup
  • 3 cups of pork rind
  • enough of Salt
  • enough of Pepper
  • enough of coriander in sheets, to decorate
  • enough of bean of pot, to accompany
  • enough of Corn tortillas To accompany

    Preparation

    In a deep pan, fry the onion and chili with a little oil until they are bright. Add the tomato and cook for 5 minutes, add the chicken broth and let it boil. Add the pork rinds, season with salt and pepper, cover cilantro leaves and cook for 10 minutes.
    Serve and garnish with coriander leaves.
    Accompany with pot beans and corn tortillas.

    PRESENTATION

    In a deep dish, accompanied by pot beans and handmade tortillas.

    TIPS

    If you want a calmer stew, add a little tomato puree to the preparation.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1237
    kcal
    62%
    Carbohydrates
    1.1
    g
    0.4%
    Proteins
    94.5
    g
    189%
    Lipids
    83.1
    g
    128%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.5
    g
    0.5%
    Cholesterol
    202
    mg
    67%
    Esha
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