Name: Chicharron Plate Tacos
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 pounds fresh pork belly, cut into 1-inch dice; 4 ounces lard; 1 teaspoon salt; 1 teaspoon ground black pepper; 10 guajillo peppers, seeds and stems removed; 4 cloves garlic; 1 teaspoon whole cumin seeds; 2 flour tortillas

Level: Easy

Total: 50 min
Active: 15 min

Yield: 4 servings

Ingredients

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2 pounds fresh pork belly, cut into 1-inch dice

4 ounces lard

1 teaspoon salt

1 teaspoon ground black pepper

10 guajillo peppers, seeds and stems removed

4 cloves garlic

1 teaspoon whole cumin seeds

2 flour tortillas

Directions

In a large stockpot over medium heat, combine the pork belly, lard, salt and pepper. Cook for 25 minutes.
To a blender, add the guajillo peppers, garlic, whole cumin seeds and 1 cup water. Pulse until smooth. Incorporate the blended mixture into the stockpot. Simmer for 15 minutes.
Serve with the tortillas. In the restaurant we also serve with a side of rice, beans and taco garnishes.