36 each 4.5" Heat Pressed Flour Tortillas (28671)
36 oz. Guacamole , fresh, prepared
36 oz. Chicharron, see related recipe
2 1/4 cups Cotija cheese , crumbed
3/4 cup Red Onion , minced
As needed Lime wedges
1.) To make Chicharron, place pork belly pieces on fat side and score every ½". Toss pork belly pieces in mixture of baking powder, baking soda and salt. Transfer to sauce pot and fill with just enough water to cover, about 6 cups. Cook over low heat until water evaporates and pork belly is cooking in rendered fat, about 3 ½ hours. Turn heat to medium-high and cook until pork belly becomes golden brown and crispy, about 15 minutes. Drain and season with more salt as needed. Reserve warm.
2.) To prepare single serving, deep-fry 3 flour tortillas for 1 minute or until puffy and golden. Drain on paper towel-lined sheet pan. Press center of each puffed tortilla lightly to indent and then top each with 1 tbsp. guacamole, 1 oz. crispy Chicharron and 1 tbsp. cotija cheese crumbles and 1 tsp. red onion. Serve immediately with lime wedges.