Ingredients
- 36 each 4.5" Heat Pressed Flour Tortilla (28671)
- 36 oz. Guacamole, fresh, prepared
- 36 oz. Chicharron see related recipe
- 2 1/4 cup Cotija Cheese, crumbed
- 3/4 cup Red Onion, minced
- As needed Lime, wedges
Directions
- 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.
Ingredients- 6 lb. Pork Belly, raw, cut into 1" x 1/2" pieces
- 1 1/2 tsp. Baking Powder
- 3/4 tsp. Baking Soda
- 3/4 tsp. Salt
- As needed Water
Directions
- 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.
