Chicharron Prensado

Chicharron Prensado Casero - 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.

Course Tacos

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings Tacos

Calories 152kcal

Author Mely Martínez

Ingredients

6 Guajillo peppers
3 cups of water
2 garlic cloves chopped
½ 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 ½ 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