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Chicharron Entomatado


  • 250 g (½ lb) chicharrones, in small pieces
  • 5 green tomatoes
  • 1 onion, quartered
  • 3 pickled chipotle peppers, diced
  • Salt to taste
  • ½ teaspoon chicken bouillon powder
  • 1 cup hot water


Cut tomatoes in medium size pieces and sauté with onions in a small amount of oil. Prepare broth with bouillon and hot water and add to the tomato and onion mixture. Finally, add the chipotle peppers and the chicharrones to the sauce and boil until the chicharrones becomes tender.


This mixture can be used as a filling for sopes, quesadillas and tostadas or fried taquitos.

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