PREP TIME
5
COOK TIME
60
DIFFICULTY
Medium
SERVINGS
8
  • 5 tomatillos, husked
  • 2 jalapeños
  • 1 serrano chile
  • 2 yellow chiles
  • 1 teaspoon olive oil
  • 5 garlic cloves
  • 1/2 onion
  • 1 teaspoon chicken bouillon
  • 1/2 teaspoon dried oregano
  • 1 pound pork cracklings (chicharron), broken in 2-inch pieces*
  • 8 flour tortillas
  • 4 cups Cacique® Oaxaca cheese, shredded, divided
  1. In a 5-quart pot filled halfway with water, add tomatillos, jalapeño chiles, serrano chile, and yellow chile, and let boil for 30 minutes in pot over medium-high heat; COVERED.
  2. Heat a small frying pan with olive oil over a medium heat. Add garlic and onion; brown slightly. Set to the side.
  3. Add tomatillos, chiles (stems removed for a mild version), garlic, onion, chicken bouillon
  4. oregano, and 1/2 cup of water (where chiles boiled in) to a blender container and blend until smooth.  Set aside.
  5. In a large frying pan over medium heat, add chicharrones and stir to brown slightly.
  6. Pour chile mixture from the blender into a sieve to strain out large pieces.  Pour strained chile sauce into pan with chicharones. Simmer for 20 to 30 minutes. Set aside.
  7. Heat a comal or large non-stick pan over medium heat.
  8. Place one flour tortilla in the center.
  9. Sprinkle with 1/2 cup of Cacique® Oaxaca Cheese, and ¼ cup chicharron mixture
  10. Fold tortilla in half and cook on each side until tortilla is crisp and cheese has melted.
  11. Repeat with remaining ingredients.
  12. Transfer to a serving plate, cut into squares and serve.

*Cooks note: Purchase pork cracklings with a little meat on them. If not available, use