Authentic Guacamayas

Alejandra Cota
Quick and easy to prepare, these mini chicharrón tortas are a traditional dish from the Mexican state of Guanajuato. Known as “guacamayas”, these mini tortas are a quick and easy snack prepared with pork rinds and two different tomato-based sauces.
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Ingredients
3
Portions
  • 1 1/2 cups tomato, finely chopped
  • 1 cup onion, finely chopped
  • 1/4 cups cuaresmeño chile, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 2 limes, juice, for the pico de gallo
  • salt
  • 3 tomatoes
  • 1/4 onions
  • 1 clove garlic
  • 2 árbol chiles
  • salt
  • 2 cups pork rinds, chopped up
  • 3 bolillo rolls, mini
Preparation
15 mins
5 mins
Easy
  • For the pico de gallo: Mix chopped tomato, onion, cuaresmeño chile, cilantro, and lime juice. Season with salt. Reserve.
  • For the charred sauce: Char tomato, onion, garlic, and árbol chile. Cool for 5 minutes. Transfer all ingredients to a blender, season with salt, and blend until smooth.
  • Using a knife, cut the bolillos in half. Stuff with chopped pork rind. Top with charred sauce and pico de gallo.
  • Serve mini chicharrón tortas with charred sauce and pico de gallo.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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