Tacos de Chicharrón with Spicy Cabbage

Category: 

Serves 6

By Melissa Guerra, Melissa Guerra Latin Kitchen Market. Excerpted from The Tacos of Texas (copyright © 2016 by Mando Rayo and Jarod Neece), with photographs by Marco Torres, published by the University of Texas Press.

Easy

Tacos de Chicharrón with Spicy Cabbage

Ingredients

For 1 Batch(es)

Recipe

  • 1 cup(s) finely shredded cabbage
  • 1 can(s) sliced jalapeños
  • 1 pound(s) fresh tomatoes
  • 4 teaspoons vegetable oil
  • 1 ounce(s) chicarrónes (pork rinds)
  • 8 corn tortillas, heated
  • 1/4 cup(s) crumbled queso fresco

Tacos de Chicharrón with Spicy Cabbage Directions

  1. Place the shredded cabbage in a small glass bowl. Pour liquid from the can of jalapeños over the cabbage, toss well, and allow to marinate for about 10 minutes, while you prepare the tacos. 
  2. Fill a 2-quart saucepan with water and bring to a boil. Add the whole tomatoes and allow to simmer for 1 minute. Remove the tomatoes and discard the water. Peel the tomatoes, cut in half, and remove the seeds. Add the tomato pieces to a blender, along with the clove of garlic. Make a puree.
  3. Add the vegetable oil to a 9-inch skillet, and heat for about 1 minute over a medium flame. Add the tomato puree, and simmer for about 3 to 5 minutes until the sauce is reduced.
  4. Divide the chicharrónes between all of the tortillas. Top with the warm sauce, sliced jalapeños, marinated shredded cabbage, and crumbled queso fresco.

Be the first to post a review

You must be logged in to review

Top

Recipe Search