Chicharrón Prensado
Pressed Pork Rind Stew
Chopped pressed pork rind simmered in a strained guajillo sauce until it turns thick and tender — the classic filling for tacos, gorditas, and tacos de canasta.
Chicharrón Prensado
✦ Antes de Empezar
Before you cook
What is chicharrón prensado and where can I find it?
It's pressed pork rind sold compacted into a block or patty, different from crispy chicharrón — look for it at a Mexican carnicería or in the refrigerated section of a Latin grocery store, then chop it before cooking as the recipe directs.
Ingredientes· 10View
- 1 pound (450 g)Chicharrón prensado, chopped
- 4Dried guajillo chiles, stemmed and seeded
- 2Roma tomatoes
- 1/4White onion
- 2Garlic cloves
- 1/2 teaspoonCumin
- 1/2 teaspoonOregano
- 1 cupWater or broth
- 1 teaspoonVinegar, optional
- As neededCorn tortillas, gorditas, or quesadillas, for serving
Instrucciones
5 pasosTuesta y remoja los chiles
Toast and soak the chiles
Toast and soak the guajillos for 15 minutes.
Licúa la salsa
Blend the sauce
Blend the chiles with the tomatoes, onion, garlic, cumin, oregano, water, and vinegar.
Cocina el chicharrón
Cook the chicharrón
Put the chopped pressed pork rind in a skillet over medium heat and cook for 5 minutes to render some fat.
Cocina en la salsa
Simmer in the sauce
Pour in the strained sauce. Simmer uncovered for 20 to 25 minutes, stirring often, until thick and the pork is tender.
Sirve
Serve
Taste before adding salt. Use as a filling for tacos, gorditas, quesadillas, or tacos de canasta.
