Mexican Tacos de Guisado

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
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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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