from Chef Rico Torres of Mixtli in San Antonio, Texas
½ white onion, chopped
6-7 chiles guajillo, seeded, lightly toasted, and rehydrated*
4 tomatoes, roasted, skinned removed
8 ounces whole crispy pork skins (chicharrones) plus 4 ounces ground pork skins for garnish
2 cups chicken or vegetable stock
½ cup heavy cream
Cotija cheese for garnish
Cilantro for garnish
Limes for garnish
*Chef's Note: To rehydrate dried chilies, remove seeds and toast lightly. Let cool then submerge chilies in hot water. Cover with plastic and let sit for 30 minutes.
Heat oil in heavy bottom sauce pan over medium heat, then lightly fry onion and rehydrated chiles.
Move chiles and onions to blender. Add tomatoes, pork skins and half stock, and puree until
Add more stock as necessary. Once smooth, add heavy cream until incorporated.
Return to pot and bring to simmer. Check salt, add more if desired.
Pour into bowls and sprinkle with cotija cheese, ground chicharrones,and cilantro. Serve with extra pork skins or tortillas and lime wedges on the side.
“Mixtli strives to preserve the historically rich foods of Mexico from its pre-hispanic roots to its contemporary evolution and integrated worldly influences. We seek to protect these values of cooking and promote them thru education and example,”