Chicharrón en salsa Roja con Nopales (a mi manera Ivette)

Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, Chicharrón en salsa Roja con Nopales (a mi manera Ivette). One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Chicharrón en salsa Roja con Nopales (a mi manera Ivette) is one of the most favored of current trending foods in the world. It is easy, it's fast, it tastes yummy. It is enjoyed by millions daily. They're nice and they look fantastic. Chicharrón en salsa Roja con Nopales (a mi manera Ivette) is something which I have loved my whole life.

Many things affect the quality of taste from Chicharrón en salsa Roja con Nopales (a mi manera Ivette), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicharrón en salsa Roja con Nopales (a mi manera Ivette) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Chicharrón en salsa Roja con Nopales (a mi manera Ivette) estimated approx 35 min aprox.

To begin with this particular recipe, we have to first prepare a few components. You can have Chicharrón en salsa Roja con Nopales (a mi manera Ivette) using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Chicharrón en salsa Roja con Nopales (a mi manera Ivette):

1. $30 chicharrón de cerdo
2. 7 nopales
3. 3 chiles verdes
4. 4 jitomates
5. 1 pedazo cebolla
6. 1 diente ajo
7. al gusto Sal y cubo de knorr suiza

Instructions to make to make Chicharrón en salsa Roja con Nopales (a mi manera Ivette)

1. Antes que nada lavar todas las verduras que ocuparemos! Picar los nopales y poner a cocer con sal y cebolla (hasta que se corte la baba)
2. Poner a hervir los chiles y jitomates para la salsa se muele
3. Ya que estén los nopales escurrirlos y se fríen con aceite, ya que está se vacía la salsa y se sazona (cuidado con la sal porque luego se sala con el chicharrón) ya que soltó el hervor agregas el chicharrón en pedacitos, bajas la flama que hierva un poco, rectificas sabor y listo!!!! Buen provecho.

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