Ingredients (Serves 4-6)
For the Chicharrones en Salsa Verde:
1 lb (450g) chicharrones (fried pork rinds), broken into bite-sized pieces
1 lb (450g) tomatillos, husked and rinsed
2-3 serrano chiles (adjust for heat)
1 small white onion, quartered
2 garlic cloves
1/2 cup fresh cilantro, chopped
1 cup chicken broth
1 tbsp vegetable oil
Salt to taste
For the Chilaquiles Rojos:
12 corn tortillas, cut into triangles (or 8 cups tortilla chips)
1 lb (450g) tomatoes (or 1 can diced tomatoes, 14.5 oz)
2-3 dried guajillo chiles, stemmed and seeded
1 small white onion, quartered
2 garlic cloves
1/2 tsp ground cumin
1 cup chicken broth
2 tbsp vegetable oil
Salt to taste
1/2 cup Mexican crema (or sour cream)
1/2 cup crumbled queso fresco
1/2 cup pickled red onions (thinly slice 1 red onion, soak in 1/2 cup vinegar, 1 tbsp sugar, 1 tsp salt for 30 minutes)
For the Refried Beans:
2 cups cooked pinto beans (or 1 can, drained and rinsed)
1 tbsp vegetable oil or lard
1/4 cup white onion, finely diced
1 garlic clove, minced
Salt to taste
1/4 cup crumbled queso fresco (for garnish)
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