Crispy Chicharrón Quesadillas That Are Worth the Fry

If you want a delectable treat that combines the best of Mexican flavors, look no further than chicharrón quesadillas. These mouthwatering snacks are a delightful fusion of crispy tortillas filled with savory pressed chicharrón, smoky pasilla chiles, aromatic epazote, and a touch of salt. Served hot and fresh from the frying pan, these quesadillas are a crowd-pleaser that will transport your taste buds straight to the heart of Mexico.

Ingredients:

• 1/2 kg of dough for tortillas
• 300 gr of pressed chicharrón (pork rinds)
• 2 pasilla chiles
• A small handful of epazote leaves
• Lard (for frying)
• Salt to taste

Chicharrón quesadillas are a cherished Mexican street food, a taste of tradition that has been passed down through generations. They are a testament to the country's rich culinary heritage, blending the crunchiness of chicharrón with the earthy warmth of pasilla chiles.

Instructions:

1. Pressed Chicharrón: Begin by breaking your pressed chicharrón into small, bite-sized pieces. The pressed variety is preferable for this recipe, as it provides a satisfying crunch without overwhelming the other flavors.

2. Toasted Pasilla Chiles: Toast the pasilla chiles on a dry, hot skillet for a few seconds on each side until they become fragrant. Once toasted, remove the seeds and cut them into thin strips. The pasilla chiles add a smoky depth to the quesadilla's flavor profile.

3. Epazote: Epazote is a unique and essential ingredient in this recipe. Its citrusy, savory aroma pairs perfectly with the other ingredients. Simply chop the epazote leaves finely.

4. Salt: Add salt to taste. Be cautious, as the chicharrón can be salty on its own, so start with a small amount and adjust as needed.

Crafting the Quesadillas:

1. Tortilla Dough: Roll out your tortilla dough into small, thin circles. You can make your own dough or use store-bought tortillas if you're short on time.

2. Filling: Place a generous amount of the prepared chicharrón, toasted pasilla chiles, chopped epazote, and a pinch of salt onto one half of each tortilla.

3. Folding and Sealing: Gently fold the other half of the tortilla over the filling, creating a half-moon shape. Press the edges together to seal in the goodness. Make sure they are firmly sealed to prevent any filling from escaping during frying.

4. Frying: In a hot skillet, add enough lard to submerge the quesadillas partially. Carefully place the quesadillas in the hot lard and fry until they turn golden brown and crispy on both sides. The lard adds a rich, savory flavor and ensures that the quesadillas attain that irresistible crispiness.

5. Serving: Chicharrón quesadillas are best enjoyed piping hot. Serve them immediately to savor the crunchy, savory goodness at its peak.

Tips:

• For extra flavor, you can add a pinch of cumin or chili powder to the chicharrón filling.
• If you don't have epazote, you can substitute another herb, such as cilantro or parsley.
• Be careful not to overfill the quesadillas, or they will be difficult to fold and cook evenly.
• If you don't have lard, you can use another cooking oil, such as vegetable oil or canola oil.
• Serve the quesadillas immediately for the best flavor and texture.

While the traditional chicharrón filling is a culinary delight on its own, don't hesitate to get creative with your quesadillas. You can fill them with various ingredients like brains, finely chopped squash blossoms, crumbled chorizo, cheese, or chili bell pepper strips.

Chicharrón quesadillas are a delightful fusion of textures and flavors that will leave you craving more. Whether you're enjoying them as a snack or a hearty meal, these crispy wonders are a true testament to the culinary artistry of Mexican cuisine. So, roll up your sleeves, gather your ingredients, and create your own batch of these irresistible chicharrón quesadillas.