Chicharrón recipe in red sauce

The chicharrón is a meal that in some countries is obtained after frying the skin of the pig with or without meat. In this way, chicharrones can also be obtained from other animals such as cows, chickens, fish or lambs, or made of flour, although in general they are considered of lower quality. In recipesgratis.net we show you how to prepare a delicious Mexican chicharrón stew with red sauce, ideal for eating with corn tortillas or as stuffed with sweaty tacos. Keep reading and discover the step by step of this recipe.

Ingredients to make chicharrón in red sauce:

1. Alist all the necessary ingredients to prepare this rich pork rind in red sauce. The vegetables and chop the chicharrón.

2. roasted the poblass peppers and turn constantly. Subsequently, place the peppers inside a clean plastic bag, knot the bag, extend a damp cloth on it and let stand for ten minutes. This will help easily detach the skin.

3. To make the red sauce, roast the tomatoes, the onion and the garlic.

4. Let cool a little, remove the skin of the tomatoes and Licua along with the garlic and onion.

5. The rest time, clean the skin of the chiles, remove veins and seeds and cut into rajas.

6. In a hot pot with a tablespoon of olive oil, slightly sauté the corn grains.

7. Add the red sauce and two cups of water, so that the sauce is low. Boil for 5 minutes and season with salt and pepper to taste.

8. Add the chicharrón chicharrón to the red sauce and kitchen over medium heat.

9. Once the chicharrón has absorbed part of the red sauce, adds the diced zucchini in medium cubes and the chili peppers cut into rajas.

10. Kitchen for 5 more minutes and before turning off the fire rectify seasoning and adds Epazote to taste.

11. serves the chicharrón in red sauce accompanied by corn tortillas. And for dessert, integral carrot pan.