Chicharron Prensado Casero

There are some popular mouthwatering morning tacos in Mexico City that are stuffed with Chicharron Prensado Casero, a filling made out of pressed pork pieces. Since that type of "chicharron" is not easy to find outside of Mexico, this is my shortcut to make them at home. If you are familiar with carnitas (fried pork meat) or have prepared them yourself, you are going to like this delicious recipe. You will take carnitas to the next level!
Pork Carnitas in Guajillo Sauce Tacos (Chicharron Prensado)
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To prepare my own pressed pork, I cook pork in the same way I make carnitas, but add a few pork skins to it. Once cooked, I store the meat pieces in a vacuum sealed bag, making sure to press the meat as compact as possible. Store it in the fridge for a couple of days, and it is ready to cook. But you don't have to go through all that process to make these tacos just cut the "Carnitas" in little pieces to cook with the salsa, and you'll be good.
How to make Chicharron Prensado
JUMP TO FULL INSTRUCTIONS



DIRECTIONS:



Cut the dried peppers using your kitchen scissors and remove seeds and veins. Place in a medium-size bowl and cover with three cups of hot water. To keep them submerged, place a plate over them. Soak for 30 minutes or until they are soft. (Please check the ingredients list below)
Drain the softened peppers, onion, garlic and 1 1/2 cup cold of water in your blender. Process until you have a very smooth sauce.



Pour the sauce into a large frying pan using a strainer. Turn the heat to medium and cook the sauce for about 5 minutes. Add a teaspoon Knorr beef or chicken bouillon.
Add the chopped carnitas and stir. Keep cooking for about 10 to 12 minutes until the meat is very tender and it starts to shred when you introduce a fork in it. Taste and season with salt and pepper. By this time, the meat will release it's fat and it will float on the surface. The sauce will reduce also by now. Slightly shred the meat right there in the frying pan with a fork. To serve over warm corn tortillas, good salsa, and some pickled carrots.



Our dishes vary from region to region, and sometimes some ingredients are not easy to find outside Mexico or even in some parts of Mexico, but you can be creative in the kitchen and recreate those meals in your own kitchen.
Thank you, Knorr and Mirum Shopper for selecting me as your Brand Ambassador! All this month of July, I will be sharing recipes using Knorr, this little secret of many Mexican cooks
Stop by your local Walmart tomorrow July 9th, 2016, to experience the flavors that unite us! I'll be there tomorrow at my local Walmart! Hope to see you there!
Leave a comment and share your experience with the recipe.
More recipes:
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Turkey Crispy Tacos with Mole Sauce
Chicharron Prensado
Ingredients
6 Guajillo peppers
3 cups of water
2 garlic cloves chopped
1/2 cup chopped onion
1 lb pork carnitas chopped in 1-in pieces
1 teaspoon Knorr Chicken or Beef bouillon
Salt and pepper to taste
12 corn tortillas
Instructions
Cut the dried peppers using your kitchen scissors and remove seeds and veins. Place in a medium-size bowl and cover with three cups of hot water. To keep them submerged, place a plate over them. Soak for 30 minutes or until they are soft.
Drain the softened peppers, onion, garlic and 1 1/2 cup of cold water in your blender. Process until you have a very smooth sauce.
Pour the sauce into a large frying pan using a strainer. Turn the heat to medium and cook the sauce for about 5 minutes. Add a teaspoon Knorr beef or chicken bouillon.
Add the chopped carnitas and stir. Keep cooking for about 10 to 12 minutes until the meat is very tender and it starts to shred when you introduce a fork in it. Taste and season with salt and pepper. By this time, the meat will release it's fat and it will float on the surface. The sauce will reduce also by now. Slightly shred the meat right there in the
frying pan with a fork. To serve over warm corn tortillas, a good salsa, and some pickled carrots.
Notes
You can use store bought carnitas, or leftover baked pork meat that has been cooked without too many spices.
Nutrition
Serving: 1taco
Calories: 152kcal
Carbohydrates: 13g
Protein: 11g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 34mg
Sodium: 278mg
Potassium: 221mg
Fiber: 2g
Sugar: 1g
Vitamin A: 465IU
Vitamin C: 1.4mg
Calcium: 32mg
Iron: 1mg