iberico chicharrón guisado. recipe in description.

@Charlie Puth what was the note for real?

recipe below 👇🏽

GUISADO DE CHICHARRON
YIELD: 4 SERVINGS

500g chicharrones con carne, cut into bite sized pieces
30g neutral oil
100g white onion, julienned
285g roma tomato, whole
130g tomatillo, whole
28g serrano chile, whole
25g garlic, whole cloves in their paper
10g guajillo chile, seeded and stemmed
100g boiling hot water
Diamond Crystal kosher salt tt

On a comal heated to medium heat, roast the tomatoes, tomatillos, garlic, serranos and guajillos until blackened and tender. The tomatoes will take around 20 mins, tomatillos around 15-18 mins, serranos and garlic around 10-12 mins, and the guajillo around 1 min. These are approximate times, use your instincts.

Once the guajillos are nicely toasted, drop them in the water and allow to steep until tender.

Transfer the roasted garlic sans the paper to the blender along with the tender guajillos, serranos and a little bit of the steeping water. Always taste this water, if too bitter, use regular tap water. Add a pinch of salt and blend until smooth. Add the tomatoes, tomatillos and blend on a medium speed until desired consistency is reached. Season to taste with salt and reserve.

Heat a 12 inch saute pan over medium high heat and add the oil to it. Once it’s shimmering, add the onion in with a pinch of salt and cook until just starting to take on color. Add the chicharrones and cook until it releases some fat. Add the salsa and simmer until tender but still slightly crispy. Adjust consistency with additional water. Season to taste and serve with warm tortillas, cilantro, onion and lime. Or with whatever you want!

The recipe for the chicharron con carne (in the first ingredient of this recipe) is uploaded on youtube.
#salsa101