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Chicharrón Aztec Casserole

Yazzy
Print Recipe
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

  • For the Salsa Verde:
  • 8 - 10 units green tomatoes husks removed and scrubbed
  • 1 unit Jalapeno pepper veins and seeds removed
  • 1/4 wedge white onion
  • 2 unit garlic cloves
  • 1 unit small bunch of fresh cilantro rinsed under cold running water
  • 3 cups water
  • Salt and pepper to taste
  • olive/vegetable oil/lard, to fry the green salsa
  • 2 - 5oz. bags Pork rinds
  • To assemble the casserole:
  • 18 units soft corn tortillas
  • enough oil/lard to quick-fry the tortillas if you are frying them. You can skip this step and just use them unfried.
  • 1 cup Mexican or sour cream
  • 2 cups shredded Chihuahua, Mexican Blend orr Mozzarella cheese
  • 1 cup canned yellow corn drained (optional)
  • 1 unit charred, peeled, seeded and deveined Poblano pepper cut in strips lengthwise (optional)
  • 1 cup crumbled Queso fresco

Instructions
 

  • Make the Salsa Verde: Blend all the salsa verde ingredients in a blender with the 3 cups of water, until smooth. Pass it through a strainer and fry it in a large saucepan or pot, in the lard/oil over medium heat. Once it boils and changes color, season with salt and pepper. Turn off the heat. Empty the two bags of pork rinds into the sauce and stir, coating all the pork rind pieces.
  • Grease a lasagna baking dish with some butter. In a large skillet, quick-fry each tortilla 20 - 30 seconds on each side, in hot oil and set them on paper towels so they absorb the extra fat. You can skip this step and just use unfried tortillas for your casserole.
  • Preheat oven to 350 F.
    Start your casserole with a layer of 6 tortillas at the bottom of the pan, covering the whole surface, with some overlap. Spoon a layer of the pork rinds in salsa verde and even out the layer with the spoon. Dollop with Mexican/Sour cream and sprinkle with Chihuahua/Mexican Blend/Mozarella shredded cheese, spoon some corn kernels all over and stretch some Poblano strips over the surface, if you are adding them, on each layer. Repeat with two more layers. On the top layer, evenly distribute the crumbled Queso Fresco.
  • Bake uncovered for 15 - 20 minutes, until cheese has melted and starts to brown at the edges of the baking dish.