Combine salsa verde and pork cracklings in a medium saucepan over medium heat. Simmer for 10 minutes. Remove from heat.
2
On a comal or skillet place a tortilla and 2 tablespoons of cheese on one side. When cheese begins to melt, top with 2-3 tablespoons of salsa verde and pork crackling mixture. Fold and flip to seal with cheese. Transfer to serving plate. Repeat with remaining ingredients and serve.
Salsa Verde Directions:
3
Bring 8 cups water to a boil over medium heat. Add jalapeño and serranos. Boil for 5 minutes then add tomatillos. Continue boiling for 8 minutes or until tomatillos darken. Turn off heat and let them cool in water. Remove stems from chiles.
4
Roast poblano over an open flame until char spots evenly form on all sides. Transfer to a clean plastic bag, seal and steam for 10 minutes. Carefully remove poblano from bag. Scrape charred skin off with a spoon or the back of a knife. Remove seeds and stem. Set aside.
5
Heat 1 tablespoon oil in a large skillet over medium heat. Lightly fry onion and garlic clove; about 2 minutes. Transfer to blender. Add tomatillos, jalapeño, serranos, poblano, cilantro and 1/4 cup of chicken broth (or water). Pulse a few times until desired consistency.
6
Heat remaining oil in skillet over medium heat. Add blended mixture, remaining broth and season with salt, simmer for 12 minutes. Add salt if needed.
[cooked-sharing]
Ingredients
Ingredients:
1 ½salsa verde
1cuppork cracklings with or without meat
6El Comal Yellow Corn Ranchera Tortillas
1 ¼cupsshredded mozzarella cheese
Salsa Verde
1jalapeño chile
2serrano chiles
1lbtomatillo, husked and rinsed
1poblano chiles
2tbspvegetable oil, divided
1/4 piece white onion, roughly chopped
1garlic clove
½cupcilantro sprigs, roughly chopped
⅔cupchicken broth (or water), divided
½tsp salt
Directions
Directions:
1
Combine salsa verde and pork cracklings in a medium saucepan over medium heat. Simmer for 10 minutes. Remove from heat.
2
On a comal or skillet place a tortilla and 2 tablespoons of cheese on one side. When cheese begins to melt, top with 2-3 tablespoons of salsa verde and pork crackling mixture. Fold and flip to seal with cheese. Transfer to serving plate. Repeat with remaining ingredients and serve.
Salsa Verde Directions:
3
Bring 8 cups water to a boil over medium heat. Add jalapeño and serranos. Boil for 5 minutes then add tomatillos. Continue boiling for 8 minutes or until tomatillos darken. Turn off heat and let them cool in water. Remove stems from chiles.
4
Roast poblano over an open flame until char spots evenly form on all sides. Transfer to a clean plastic bag, seal and steam for 10 minutes. Carefully remove poblano from bag. Scrape charred skin off with a spoon or the back of a knife. Remove seeds and stem. Set aside.
5
Heat 1 tablespoon oil in a large skillet over medium heat. Lightly fry onion and garlic clove; about 2 minutes. Transfer to blender. Add tomatillos, jalapeño, serranos, poblano, cilantro and 1/4 cup of chicken broth (or water). Pulse a few times until desired consistency.
6
Heat remaining oil in skillet over medium heat. Add blended mixture, remaining broth and season with salt, simmer for 12 minutes. Add salt if needed.
