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Lorenza Avila

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Recipe

Crepes de Chicharrón

1h
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15
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These crepes with chicharrón are a total Mexican innovation. The wide chili sauce with cream also carries chicharrón and is sprinkled with aged cheese.
Learn more about Lorenza Avila

Ingredients

8 portions
  • 30 crepes, medium
  • 2 onions, grated
  • 4 cloves garlic
  • 3 ancho chili peppers, washed, deveined, roasted and ground
  • 1 kilo tomtato, washed, roasted, peeled and ground together with chiles
  • 800 grams tomato puree
  • 400 grams pork rind, crushed
  • bouillon powder
  • 3 cups cream
  • 300 grams old cheese, fallen apart

Preparation

Acitrone the onion and garlic cloves in a pot with hot olive oil. Add the tomatoes, the ground chiles and the tomato puree and simmer for 30 minutes.
Add the pork crackling and cook for 10 more minutes. Season with the consommé powder, salt and pepper. Divide the mixture into two parts.
Use half of the crackling prepared to fill the crepes and place on a greased refractory.
To the other half of the pork rind add the cream to soften it (if necessary you can add a little water so that it has the consistency of a thick sauce).
Cover the crepes with the prepared sauce and sprinkle with the aged cheese.
Bake at 180ºC until it begins to boil.

TIPS

If you do not have crepes you can also prepare them with tortillas.

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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
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