Stuffed Avocado with cooked Chicharron

Stuffed Avocado



• ½ Avocado
• Cooked “Chicharron Prensado”
• Refried beans
• Fresh grated cheese

Chicharron Prensado (Ingredients)

• 18 oz. Pork
• 1 Tomato
• 6 Serrano Peppers
• 1 cube of “Consomate” or “Chicken flavor Bouillon”


1. Wash the peppers and tomato. Roast them directly into the flame, let cool and peel.
2. The peppers are dried thoroughly and roasted with a hint of oil on low heat, covered in a pan, until you can discard the shell. Peel the tomato and ground everything in a “molcajete”.
3. Cut the “chicharron” into pieces and put in a pan.
4. Move constantly, and add the salsa from “molcajete”, the cube, and 2 cups of hot water.


One comment on “Stuffed Avocado with cooked Chicharron

  1. kathy says:

    yeah nice

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