Chicharron Prensado

Step 1

Cut the dried peppers using your kitchen scissors and remove seeds and veins. Place in a medium-size bowl and cover with three cups of hot water. To keep them submerged, place a plate over them. Soak for 30 minutes or until they are soft.

Step 2

Drain the softened peppers, onion, garlic and 1 ½ cup of cold water in your blender. Process until you have a very smooth sauce.

Step 3

Pour the sauce into a large frying pan using a strainer. Turn the heat to medium and cook the sauce for about 5 minutes. Add a teaspoon Knorr beef or chicken bouillon.

Step 4

Add the chopped carnitas and stir. Keep cooking for about 10 to 12 minutes until the meat is very tender and it starts to shred when you introduce a fork in it. Taste and season with salt and pepper. By this time, the meat will release it’s fat and it will float on the surface. The sauce will reduce also by now. Slightly shred the meat right there in the

Step 5

frying pan with a fork. To serve over warm corn tortillas, a good salsa, and some pickled carrots.