CHICHARRON EN CHILE ROJO CON NOPALES/ how to make chicharrón en salsa roja/ Nuestra cocina latina

dried red chiles

🥗Healthier: fresh red chiles

💰Cheaper: canned red chile sauce

Fresh chiles provide a brighter flavor, while canned sauce is more accessible.

pork belly

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is leaner, while chicken thighs offer significant savings.

nopales

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini mimics the texture, while green beans are more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile, while dried cilantro is cost-effective.

Introduce the dish and ingredients: 0.5 lb of small chicharrones, 2 large chicharrones, 6 nopales, roasted tomatillo, 2 cloves of garlic, and salt.

Prepare the roasted tomatillo, garlic, and chiles for blending.

Blend the roasted tomatillo, garlic, and chiles until smooth, achieving a desired consistency.

In a skillet, heat a little oil and sauté the nopales cut into strips for about 10 minutes until they reach the desired consistency.

Add a pinch of salt to the nopales while cooking to season them.

Cut the large chicharrones into strips and add them to the skillet with the small chicharrones without adding extra oil.

Cook the chicharrones in the skillet for about 10 minutes, mixing them to ensure even cooking.

Add the nopales to the chicharrones and mix for 2-3 minutes to combine flavors.

Add 6 tablespoons of the blended chile sauce to the skillet with the chicharrones and nopales, mixing well.

Cook for 1-2 minutes to incorporate the flavors before adding water.

Pour in about 4 cups of water and salt to taste, adjusting according to preference.

Let the mixture boil for about 10 minutes to ensure the chicharrones are tender and flavors meld together.

Cooking Techniques

Equipment Needed

Spice Level: