Three appetizers made from pork rinds to prepare at home (RECIPES + VIDEO)

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  • Three appetizers made from pork rinds to prepare at home (RECIPES + VIDEO)
  • The mini cakes are one of the recipes that you can find in this article that Kiwilimón brings
  • Another of the appetizers that you can find in these recipes are the flautas stuffed with pork rinds.

Three appetizers made from pork rinds to prepare at home. Where are the chicharrón lovers? In this opportunity, Kiwilimón brings you three recipes for appetizers made from pork rinds so that you can prepare at home and share them with your family and friends.

With these recipes which are very easy to prepare, you can give your palate an exquisite tasting if you prepare at least one of these three recipes. Continue reading this article and discover what are the ingredients of these recipes and let’s get to work!

Mini pork rind cakes

appetizers made with pork rinds
Photo: Kiwilimón

Preparation time 15 min
Cooking time: 5 min
Servings: 6
Difficulty: Low
Presentation: Serve with both sauces, to complement the flavor of the pork rind.
Tips: It is important to prepare and consume the mini cakes at the moment, since the bread becomes moistened quickly.

These mini chicharrón cakes are a typical dish from the state of Guanajuato, Mexico, better known as Guacamayas. The mini cakes are made with pork rinds and two red tomato-based sauces. Keep reading this article so you can see how they are prepared and you can make it at home.

Ingredients

1 1/2 cup tomato, finely chopped
1 cup onion, finely chopped
1/4 cup cuaresmeño chili pepper, finely chopped
1 cup fresh coriander, finely chopped
2 lemon juice, for the pico de gallo
To taste of salt
3 tomatoes, whole
1/4 onion, uncut
1 clove garlic, whole
2 arbol chiles, whole
To taste of salt
2 cups pork rind, chopped
3 bobbins, mini

Preparation

The first thing you should do for the pico de gallo is to mix the chopped tomato, onion, cuaresmeño pepper, coriander, lemon juice and season with salt. Booking. For the roasted sauce, roast the whole tomato, the onion, the garlic and the chile de arbol; cool for 5 minutes, blend and season with salt. Booking.

After having carried out these steps, with the help of a serrated knife, you must cut the bolillo in half, fill with the chopped pork rind, the roasted sauce and the pico de gallo. You can serve on a plate accompanied by the sauce and the pico de gallo. Enjoy these snacks made from pork rinds.

Flutes stuffed with pork rinds

Chicharrón-based appetizers
Photo: Kiwilimón

Preparation time 15 min
Cooking time: 20 min
Servings: 9
Difficulty: Low Presentation: Serve in an extended plate, accompanied with lettuce, cream and cheese and pico de gallo.
Tips: I recommend that when you cook the pork rind, do not leave it too soupy so that the tortilla does not break with the humidity.

These flautas are a fusion of two sought-after Mexican dishes, the acclaimed chicharrón en salsa and the delicious stuffed flautas with any stew. You can not stop making this delicious combination, some flautas of pork rinds in red sauce!

Ingredients

2 tablespoons of vegetable oil, for the sauce
4 guajillo chilies, for the sauce
4 arbol chiles, for the sauce
2 tomatoes, diced, for the sauce
1 teaspoon of coriander seed, for the sauce
1 teaspoon of cumin, for the sauce
1 Cup of chicken broth, for the sauce
To taste of salt, for the sauce
To taste of pepper, for the sauce
2 tablespoons of vegetable oil, for the sauce
250 grams of pork rinds, chopped
Enough of tortilla, for flute
Enough of vegetable oil, for frying
Enough of lettuce, to accompany
Enough of cream, to accompany
Enough of double cream cheese, to accompany
Enough of pico de gallo, to accompany

Preparation

In a pot over medium heat heat the oil, sauté the guajillo chili, the arbol chili, the tomato, the coriander seed, the whole cumin, add the chicken broth and cook for 5 minutes. Blend the ingredients of the sauce, season with salt and pepper and reserve. In a saucepan over medium heat heat the oil, sauté the sauce and cook for 10 minutes, add the pork rind, cover and cook for 5 more minutes. Let cool and reserve.

Place the pork rind on the flute omelette, roll up and reserve. In a skillet over medium heat heat the oil and fry the flautas for 5 minutes, or until they are golden brown. Place on absorbent paper to remove excess oil. Serve in an extended plate, accompany with lettuce, cream and cheese and pico de gallo.

Chicharrón tlacoyos

Chicharrón-based appetizers
Image: Kiwilimón

Preparation time 30 min
Cooking time: 15 min
Servings: 6
Difficulty: Low

Presentation: On a plate accompanied by a crushed sauce.
Tips: You can also fill them with cheese or beans.
For a rich breakfast on Sunday what better than some tlacoyos with pressed pork rinds with a delicious Mexican nopal salad.

Ingredients

1 kilo of dough, nixtamalized
1 tablespoon of Salt, for the dough
3 tablespoons of butter, for the dough, melted
4 guajillo chilies, for the pork rind, hydrated and without seeds
1/4 onion, for the pork rind, roasted
1 clove of garlic, for the pork rind, roasted
2 cups of pork rinds, pressed
2 cups of nopal, for the salad, julienned cooked.
1/2 cup of onion, for the salad, finely chopped
1 Cup of tomato, for the salad, chopped into small cubes
1/4 cup of coriander, for the salad, finely chopped
1/4 cup of serrano pepper, for the salad, finely chopped
To taste of salt
To taste of pepper
Enough of fresh cheese

Preparation

Blend the guajillo chiles, onion and garlic. Booking. Cook the pork rind with the sauce, for 5 minutes, season with salt and pepper. Let it cool. In a bowl mix the dough with the butter and salt. Form a medium ball the size of the palm of your hand, as shown in the video and add a tablespoon of the pork rind in the middle of the ball and close the dough forming the tlacoyo.

In a comal, cook the tlacoyos over medium heat for 5 minutes on each side until the dough is cooked through. Booking. In a bowl mix the nopales, onion, tomato, serrano pepper, coriander, salt and pepper. Serve the tlacoyos on a plate and on top add a tablespoon of the nopal salad and fresh cheese.

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