Instructions
1. Make the Salsa Verde for Chicharrones:
In a medium pot, bring water to a boil. Add tomatillos, serrano chiles, onion, and garlic. Boil for 5-7 minutes until tomatillos soften and turn pale green.
Drain and transfer to a blender. Add cilantro and 1/2 cup chicken broth. Blend until smooth. Season with salt.
2. Cook the Chicharrones in Salsa Verde:
Heat 1 tbsp vegetable oil in a large skillet over medium heat. Pour in the salsa verde and simmer for 5 minutes.
Add the remaining 1/2 cup chicken broth and the chicharrones. Stir to coat, then simmer for 5-7 minutes until the chicharrones soften slightly and the sauce thickens. Adjust seasoning with salt.
3. Make the Red Sauce for Chilaquiles:
In a medium pot, bring water to a boil. Add tomatoes, guajillo chiles, onion, and garlic. Boil for 5-7 minutes until softened.
Drain and transfer to a blender. Add cumin and 1/2 cup chicken broth. Blend until smooth. Season with salt.
4. Prepare the Chilaquiles Rojos:
If using corn tortillas, heat 2 tbsp vegetable oil in a large skillet over medium heat and fry the tortilla triangles in batches until crispy, about 2-3 minutes per side. Drain on paper towels. (Skip this step if using tortilla chips.)
In the same skillet, pour in the red sauce and simmer for 5 minutes. Add the remaining 1/2 cup chicken broth if the sauce thickens too much.
Add the fried tortillas or chips to the sauce, tossing gently to coat. Cook for 2-3 minutes until the chips soften slightly but still retain some crispness.
5. Prepare the Refried Beans:
In a medium skillet, heat 1 tbsp vegetable oil or lard over medium heat. Add diced onion and garlic, cooking for 2-3 minutes until softened.
Add the pinto beans and mash with a potato masher or fork while cooking, adding a splash of water if needed for a creamy consistency. Season with salt. Cook for 5 minutes, stirring occasionally.
6. Assemble and Serve:
Plate the chicharrones en salsa verde as the main dish.
Add a portion of chilaquiles rojos on the side, topping with a drizzle of Mexican crema, crumbled queso fresco, and pickled red onions.
Serve with a portion of refried beans, garnished with crumbled queso fresco.
Notes
For a spicier salsa verde or red sauce, include the chile seeds or add extra chiles.
You can substitute chicharrones with cooked, shredded pork or chicken if preferred.
Enjoy your Chicharrones en Salsa Verde and Chilaquiles Rojos!