Chicharrón and Tortilla Casserole
- 1½ cups vegetable oil divided
- 4 chiles guajillos seeded and stemed
- ½ white onion chopped
- 2 cloves garlic diced
- 2 cups tomato puree
- salt and pepper to taste
- 4 cups chicharrones
- 12 corn tortillas
- 2 cups refried beans
- 2 cups queso fresco plus more for garnish
- Sliced avocadoes for garnish
Call this chicharrón and tortilla casserole my take on Mexican lasagna! Chicharrones, or fried pork rinds, can be found everywhere in México, and they're served in all kinds of dishes. You can find them on the street sold out of little cars with salsa picante and lemon. They are also often cooked in salsa and served as a taquiza, with a self-serve counter with tortillas, salsas y guisados (stews) where you can build your own version. You can also try them in gorditas or quesadillas. The options are unlimited!
From baptisms to weddings, chicharrón en salsa is a Mexican staple food. For this recipe, I prepared them as a casserole with fried corn tortillas and refried beans, lasagna-style. The taste of crunchy fried tortillas and refried beans takes this dish to another level!
Want to give an upgrade? Try cooking it with green salsa and add crema on top!
- Preheat oven to 350º F.
- Bring a skillet to medium heat. Add a 1/2 cup of oil and cook the onions and chiles until the onion is translucent. Add the garlic and cook for 3 more minutes until golden brown.
- Add the tomato purée and season with salt and pepper. Mix well and cook for 3 minutes.
- Transfer the salsa to the blender and blend on high until smooth.
- Transfer the salsa back to the skillet and add the chicharrones. Stir well to combine and set aside.
- Bring a large skillt to high heat. Add 1 cup of oil and fry the tortillas until golden brown. Transfer to a dish lined with paper towels.
- Prepare an oven-safe casserole with one layer of fried tortillas. Cover with a layer of chicharrón en salsa, and over that another layer of tortillas.
- Add a layer of refried beans, and top with a final layer of crumbled queso fresco.
- Bake for 20 minutes. Serve with sliced avocado and shredded queso fresco on top.