Mexican Tacos de Guisado

by Sarah

Mexican Tacos de Guisado

1 tablespoon vegetable oil
1/2 white onion, cut into strips
½ cup corn kernels
1 cup Poblano chile strips
1 cup sour cream
1 pinch salt
5 tomatoes
1/4 onion
1 clove garlic
2 tablespoons chipotle chile
1 tablespoon oil
1 clove garlic, finely chopped
1 onion
1 cup chicken, shredded
1 pinch salt
1 cup chicken broth
1/8 onion, finely chopped
1 cup chorizo, cut into cubes
1 cup potatoes, cut into cubes
2 serrano chiles
5 tomatillos
2 cloves garlic
1/4 onion
3 serrano chiles
1 pinch cumin
1/4 cup fresh cilantro
1 tablespoon vegetable oil
1.1 pounds pork rinds
1 tablespoon oregano
red rice
corn tortillas

For the Poblano chile strips: Heat a small clay pot with oil over medium heat. Add onion, corn kernels, and Poblano chile strips. Cook for 5 minutes. Add cream. Season with salt. Set aside.
For the chicken tinga: Combine tomatoes, onion, garlic, chipotle, and chicken broth in a blender. Blend until a homogenous mixture is obtained. Set aside.
Heat a small clay pot with oil. Fry garlic, onion, and chicken. Add blended mixture. Season with salt. Cook until liquid evaporates. Set aside.
For the chorizo hash: Heat a small pot over medium heat. Cook onion and chorizo. Remove excess fat. Add potatoes and serrano chiles. Cook for some more minutes. Season. Set aside.
For the chicharrón in green sauce: Heat a small pot over with water over medium heat. Boil tomatoes, garlic, white onion, serrano chiles, cumin, and cilantro. Season. Cool. Transfer to a blender and blend to a sauce.
Heat a skillet with oil over medium heat. Add green sauce and pork rinds. Cook until pork rinds are soft. Season with a bit of oregano and salt. Set aside.
Serve Mexican tacos de guisado in clay casseroles with Mexican red rice and corn tortillas on the side.

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