Ingredients
½cupwhite onion,diced
1cupchicharrónes,cooked, cut into pieces (pork rind)
1tbspolive oil
1lbchorizo
2cupspinto beans,cooked
1tbspolive oil
3cupswater
4guajillo chiles
arbol chile
¼white onion,sliced
2clovesgarlic,minced
1roma tomato,small, diced
2pinchessalt
2cupsboiled water
½cupcabbage,chopped
2carrots,sliced into ½-inch(1.24 cm) rounds
1white onion,sliced
1pinchoregano
2tbspwhite distilled vinegar
2tbspwater
20tortillas
½white onion,sliced
½cupolive oil
1cupwater
6tomatillos
2jalapeñoes
1garlic clove,minced
¼white onion,chopped
2pinchessalt
cilantro
½cupboiled water
Preparation
In a medium saucepan, add the chorizo and sauté until cooked.
Add olive oil and the two cups of pinto beans. Once boiling, mash the beans, cover, and set aside.
In a pot, add the water.
Then in a small pan, add arbol chiles then pan fry until slightly brown.
Add chiles to a blender, along with garlic, onion, salt, tomato, and the two cups of water from the pot. Blend well.
Grab another saucepan, then add in olive oil and onion. Sauté for about two minutes before adding the chicarron.
Cook for two minutes, then add the guajillo sauce and cover until bubbles start to form. Set aside.
On a pancake griddle, heat the tortillas four at a time until they form slight hard lines.
Repeat the process until all 20 are warmed up.
Grab a wok-style fry pan and heat oil until bubbles form.
Then, dip each tortilla in for two seconds on each side.
Once done, get a round pan then cover it with plenty of parchment paper and aluminum foil.
Add a spoonful of filling to each tortilla and fold in half, organizing them into the pan.
Place the sliced onions inside and pour the leftover hot oil and cover immediately with more foil. Cover with a dishtowel on top and set aside.
in a saute pan, add the olive oil, cabbage, carrot, onion, vinegar, water, and oregano. Sauté until soft and set aside.
Next, fill a pot with the cup of water, then slice each tomatillo in the middle and slice the jalapeños completely in half, taking out the seeds and tops.
Let boil until the tomatillos look soft, then add them into a blender.
Add the white onion, salt, cilantro, and boiled water into the blender. Blend well.
Quickly combine the cabbage, carrots, white onion, oregano, vinegar, and water in a bowl.
Plate the tacos, add repollo garnish, salsa, and enjoy!
