Beef Tongue in Tomato Broth
Pork Rind Gorditas
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
12 Portions
|
Ingredients
- ¾ lb (350 g) pressed pork rind
- 5 guajillo chili peppers deveined
- 3 Saladette tomatoes
- ⅓ cup apple cider vinegar
- ¼ onion cut into chunks
- 2 cloves garlic
- 1 tbsp poultry seasoning
- 1 cup Water
- 2 cups cornmeal
- 2 cups Water
- ½ tsp salt
- 1 tsp baking powder
- ½ cup Manchego cheese grated or shredded
Toppings:
- Sour cream, cotija cheese, lettuce, cilantro, and hot sauce
Ingredients
Toppings:
|
Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute, add avocado oil and sauté the onion, garlic, and tomatoes. Once golden brown, add the chili peppers. When browned, add the water and broth.
- Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 3 Minutes. Blend together with the vinegar and set aside.
- In the same pot, on Saute, add the pork rind. Let brown slightly, add the marinade, and check for seasoning.
- Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew and set time to 8 Minutes. Once done, release pressure and let pork rind cool a bit.
- Meanwhile, mix the flour with the salt, baking powder, and water little by little until you have a dough that does not stick to your hands. Form small balls of dough. Spread out with your hands and fill with pork rinds and cheese. Seal the ends of the dough, press into a circular shape, and spray with avocado oil.
- On the Instant Vortex control panel, press Air Fry and then set time to 20 Minutes and temperature to 395°F (200°C). Press Start.
- Serve immediately with the toppings. Enjoy!
All recipes by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!