What Is Chicharron Prensado - T-Tees - Your Answers Await, Life's Questions Unraveled

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There are some popular mouthwatering morning tacos in Mexico City that are stuffed with Chicharrón Prensado Casero, a filling made out of pressed pork pieces. Since that type of “chicharrón” is not easy to find outside of Mexico, this is my shortcut to make them at home. If you are familiar with carnitas (fried pork meat) or have prepared them yourself, you are going to like this delicious recipe. You will take carnitas to the next level!

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To prepare my own pressed pork, I cook pork in the same way I make carnitas, but add a few pork skins to it. Once cooked, I store the meat pieces in a vacuum sealed bag, making sure to press the meat as compact as possible. Store it in the fridge for a couple of days, and it is ready to cook. But you don’t have to go through all that process to make these tacos just cut the “Carnitas” in little pieces to cook with the salsa, and you’ll be good.

How to make Chicharron Prensado

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DIRECTIONS:

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. (Please check the ingredients list below)
Drain the softened peppers, onion, garlic and 1 ½ cup cold of water in your blender. Process until you have a very smooth sauce.

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

Our dishes vary from region to region, and sometimes some ingredients are not easy to find outside Mexico or even in some parts of Mexico, but you can be creative in the kitchen and recreate those meals in your own kitchen.