Pressed chicharrón tacos
Mexican recipes
Meat and poultry
Launch
Easy
90'
Crunchy on the outside, juicy on the inside. These pressed chicharrón tacos are a classic of Mexican cuisine that will win you over from the first bite.
Easy to prepare and full of flavor, they are perfect for an informal meal or to surprise at a get-together with friends. All you need is warm tortillas and a good chicharrón to enjoy an authentic recipe, ready in just a few steps.
Ingredients
- 0.5 kilo of Corn Tortillas
- 500 grams of pressed chicharrón
- 5 deveined guajillo chilies
- 0.25 of chopped onion
- 1 clove of garlic
- 1 pinch of salt to taste
Preparation
- Prepare the sauce: Soak the guajillo chiles in hot water until soft. Blend with the onion, garlic and a little of the soaking water until a homogeneous mixture is obtained. Strain the sauce.
- Cook the chicharrón: In a saucepan, heat the pressed chicharrón over medium heat and crumble it. Add the strained sauce and cook until the mixture thickens and the liquid is reduced. Set aside.
- Form the tacos: Heat a little oil in a frying pan and quickly pass the tortillas to soften. Fill with the chicharrón stew and fold them.
- Assemble the basket: In a basket, place a layer of brown paper, then plastic wrap and clean jargon. Arrange the tacos, cover with more paper, plastic wrap and the jarga to keep warm. Let stand for an hour to an hour and a half before serving.
Follow this step-by-step video-recipe
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