Mexican Tacos de Guisado

Ilse Castrejón
Mexican tacos de guisado, know as tacos varios in northern Mexico, are a must at friend and family gatherings. Tacos de guisado include a wide variety of delicious stews that are classic in Mexican cuisine, including chicken tinga, chicharron in green sauce, creamy Poblano chile strips, and chorizo hash. Usually plated on clay pots, tacos de guisado are served with beans and red rice so that each person can make their own tacos with their favorite stews.
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Ingredients
20
Portions
  • 1 tablespoon vegetable oil, for the Poblano chile strips
  • 1/2 white onions, cut into strips, for the Poblano chile strips
  • 1/2 cups corn kernels, for the Poblano chile strips
  • 1 cup Poblano chile strips
  • 1 cup sour cream, for the Poblano chile strips
  • 1 pinch salt, for the Poblano chile strips
  • 5 tomatoes, for the chicken tinga
  • 1/4 onions, for the chicken tinga
  • 1 clove garlic, for the chicken tinga
  • 2 tablespoons chipotle chile, for the chicken tinga
  • 1 tablespoon vegetable oil, for the chicken tinga
  • 1 clove garlic, finely chopped, for the chicken tinga
  • 1 onion, for the chicken tinga
  • 1 cup chicken, shredded, for the chicken tinga
  • 1 pinch salt, for the chicken tinga
  • 1 cup chicken broth, for the chicken tinga
  • 1/8 onions, finely chopped, for the chorizo hash
  • 1 cup chorizo, cut into cubes, for the chorizo hash
  • 1 cup potato, cut into cubes, for the chorizo hash
  • 2 serrano chiles, for the chorizo hash
  • 5 tomatillos, for the chicharrón in green sauce
  • 2 cloves garlic, for the chicharrón in green sauce
  • 1/4 onions, for the chicharrón in green sauce
  • 3 serrano chiles, for the chicharrón in green sauce
  • 1 pinch cumin, for the chicharrón in green sauce
  • 1/4 cups fresh cilantro, for the chicharrón in green sauce
  • 1 tablespoon vegetable oil, for the chicharrón in green sauce
  • 500 grams pork rinds
  • 1 tablespoon oregano, for the chicharrón in green sauce
  • rice, red, for serving
  • beans, for serving
  • corn tortillas, for serving
Preparation
40 mins
50 mins
Easy
  • For the Poblano chile strips: Heat a small clay pot with oil over medium heat. Add onion, corn kernels, and Poblano chile strips. Cook for 5 minutes. Add cream. Season with salt. Set aside.
  • For the chicken tinga: Combine tomatoes, onion, garlic, chipotle, and chicken broth in a blender. Blend until a homogenous mixture is obtained. Set aside.
  • Heat a small clay pot with oil. Fry garlic, onion, and chicken. Add blended mixture. Season with salt. Cook until liquid evaporates. Set aside.
  • For the chorizo hash: Heat a small pot over medium heat. Cook onion and chorizo. Remove excess fat. Add potatoes and serrano chiles. Cook for some more minutes. Season. Set aside.
  • For the chicharrón in green sauce: Heat a small pot over with water over medium heat. Boil tomatoes, garlic, white onion, serrano chiles, cumin, and cilantro. Season. Cool. Transfer to a blender and blend to a sauce.
  • Heat a skillet with oil over medium heat. Add green sauce and pork rinds. Cook until pork rinds are soft. Season with a bit of oregano and salt. Set aside.
  • Serve Mexican tacos de guisado in clay casseroles with Mexican red rice and corn tortillas on the side.

Nutritional information

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