Enchiladas de Chicharrón

Ingredients

Vegetable oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Tomato sauce

2 cups

Chicken broth

1 cup

Ground cumin

1 teaspoon

Dried oregano

1 teaspoon

Salt

to taste

Black pepper

to taste

Corn tortillas

12

Chicharrón (pork cracklings)

2 cups, crushed

Queso fresco

1 cup, crumbled

Fresh cilantro

1/2 cup, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
3. Stir in the tomato sauce, chicken broth, ground cumin, dried oregano, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld beautifully.
4. In a separate skillet, heat a small amount of vegetable oil over medium heat. Quickly dip each corn tortilla in the sauce to lightly coat, then place it in the skillet for a few seconds to soften it, making it pliable.
5. Remove the tortilla from the skillet and place it on a plate. Fill each tortilla with a generous spoonful of crushed chicharrón, roll it up tightly, and place it seam-side down in a greased baking dish.
6. Repeat the process with the remaining tortillas and chicharrón, arranging them in a single layer in the baking dish.
7. Pour the remaining sauce evenly over the enchiladas, ensuring they are well coated.
8. Sprinkle the crumbled queso fresco generously over the top of the enchiladas.
9. Bake in the preheated oven for 20 minutes or until the enchiladas are heated through and the cheese is melted and slightly golden.
10. Garnish with fresh chopped cilantro before serving for a burst of flavor.