Chicharrón Prensado
Chicharrón prensado — pressed pork cracklings from the carnicería — simmered in a bright salsa verde until it slumps into a rich, spoonable guisado. This is the CDMX classic that soaks a tortilla in the best way.
- Time
- 40 min
- Heat
- Yield
- 10 tacos
- Region
- CDMX
Ingredients
Salsa verde
Guisado
To build
Method
Simmer the tomatillos, serranos, garlic, and onion in water until the tomatillos turn olive-drab and tender, about 10 minutes.
Blend the drained vegetables with the cilantro and a pinch of salt into a smooth salsa verde.
Heat the oil in a wide pan and fry the salsa, stirring, until it darkens and thickens slightly, about 5 minutes.
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Stir in the chopped chicharrón prensado, lower the heat, and simmer until it softens and drinks up the salsa, about 15 minutes.
Taste for salt — the guisado should be loose enough to spoon but not soupy; splash in water if it tightens too much.
Warm the tortillas on a comal, fill generously, and top with onion and cilantro.
Build the plate
