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Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the sliced yellow onion, halved roma tomatoes, dried chiles de 谩rbol, and garlic clove. Saut茅 for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and acquire some color.

Pour 2 cups of water over the saut茅ed vegetables. Stir in the powdered chicken bouillon, ground cumin, and dried oregano. Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer for 5 minutes to allow the flavors to meld.

Carefully transfer the simmered vegetable mixture to a blender. Add 1 cup of broken chicharr贸n and 1/2 cup of fresh cilantro. Blend thoroughly until the sauce is smooth and vibrant orange. If needed, add a small splash of water to achieve desired consistency.

In the same saucepan (or a clean one), heat the remaining 1 tablespoon of vegetable oil over medium-low heat. Pour the blended chicharr贸n sauce into the pan. Season with salt to taste, starting with 1/2 teaspoon. Allow the sauce to simmer gently for 5-10 minutes, stirring occasionally, until it thickens slightly and the flavors deepen. Keep warm.

While the sauce simmers, heat 1/2 cup of vegetable oil in a large skillet over medium heat. Lightly fry each corn tortilla for about 15-20 seconds per side, just until it is soft and pliable, but not crispy. Place the fried tortillas on a plate lined with paper towels to drain excess oil.

Take each softened tortilla and place a small amount of crumbled queso fresco down the center. Roll the tortilla tightly to form an enchilada. Repeat with the remaining tortillas and cheese.

Arrange the rolled enchiladas on a serving platter. Generously spoon the warm chicharr贸n sauce over the enchiladas, ensuring they are well-coated. Garnish with additional crumbled chicharr贸n, a drizzle of Mexican crema, and diced avocado.

Serve immediately and enjoy your Enchicharonadas!


Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the sliced yellow onion, halved roma tomatoes, dried chiles de 谩rbol, and garlic clove. Saut茅 for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and acquire some color.

Pour 2 cups of water over the saut茅ed vegetables. Stir in the powdered chicken bouillon, ground cumin, and dried oregano. Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer for 5 minutes to allow the flavors to meld.

Carefully transfer the simmered vegetable mixture to a blender. Add 1 cup of broken chicharr贸n and 1/2 cup of fresh cilantro. Blend thoroughly until the sauce is smooth and vibrant orange. If needed, add a small splash of water to achieve desired consistency.

In the same saucepan (or a clean one), heat the remaining 1 tablespoon of vegetable oil over medium-low heat. Pour the blended chicharr贸n sauce into the pan. Season with salt to taste, starting with 1/2 teaspoon. Allow the sauce to simmer gently for 5-10 minutes, stirring occasionally, until it thickens slightly and the flavors deepen. Keep warm.

While the sauce simmers, heat 1/2 cup of vegetable oil in a large skillet over medium heat. Lightly fry each corn tortilla for about 15-20 seconds per side, just until it is soft and pliable, but not crispy. Place the fried tortillas on a plate lined with paper towels to drain excess oil.

Take each softened tortilla and place a small amount of crumbled queso fresco down the center. Roll the tortilla tightly to form an enchilada. Repeat with the remaining tortillas and cheese.

Arrange the rolled enchiladas on a serving platter. Generously spoon the warm chicharr贸n sauce over the enchiladas, ensuring they are well-coated. Garnish with additional crumbled chicharr贸n, a drizzle of Mexican crema, and diced avocado.

Serve immediately and enjoy your Enchicharonadas!
