Chicharrón in Three Chiles Salsa

Method6 steps

1. 1

   Step 1: Wash and prepare the tomatillos, cilantro and three chiles as listed before heating the pan. Have the chicharrón already fried and ready, broken into pieces.

   Uses Water for washing produce and covering the tomatillos to cook, as needed

2. 2

   Step 2: Put all the tomatillos (2 lb) in a saucepan, add enough water to cover and bring to a boil over medium-high heat. Reduce to medium and simmer for 8–10 minutes, checking from 8 minutes, until soft and cooked through.

   Check the softened tomatillos · 8 minUses 2 lb tomatillos, husks removed and washed · Water to cover the prepared tomatillos

3. 3

   Step 3: Lift the cooked tomatillos into a blender with a slotted spoon, leaving their cooking water behind. Add all the cilantro, prepared poblano, jalapeño, serrano, chicken broth (1 cup) and salt (1 tsp). Blend until smooth, following the blender’s hot-liquid instructions.

   Uses All the cooked tomatillos, lifted with a slotted spoon · 1 cup cilantro leaves and upper stems · 1 poblano chile, stemmed, seeded and roughly chopped · 1 jalapeño chile, stemmed and roughly chopped · 1 serrano chile, stemmed and roughly chopped · 1 cup ready chicken broth · 1 tsp kosher salt

4. 4

   Step 4: Heat all 1 tbsp oil in a saucepan over medium heat. Carefully add all the blended salsa and simmer for 2–3 minutes, checking from 2 minutes and stirring.

   Simmer the three-chile salsa · 2 minUses 1 tbsp vegetable oil · All the blended salsa

5. 5

   Step 5: Stir in all 5 oz broken ready chicharrón and simmer for about 2 minutes more, until hot through and coated in the salsa.

   Heat the chicharrón in salsa · 2 minUses All the simmered salsa · 5 oz ready chicharrón (fried pork rinds), broken into pieces

6. 6

   Step 6: Serve the hot chicharrón filling in ready tacos or quesadillas, or on ready sopes or pellizcadas if desired. The batch makes about 4–5 filling portions; choose the ready serving bases separately.

   Uses All the hot finished filling · Ready tortillas, quesadillas, sopes or pellizcadas for serving, optional, as needed