Tortas de Chicharrón Prensado

Tortas de Chicharrón Prensado is a delightful vegetarian twist on the classic Mexican dish, featuring crispy, pressed chicharrón made from plant-based ingredients. Served in warm bolillo rolls with fresh toppings, this dish is both flavorful and satisfying.

Ingredients

• Vegetarian chicharrón - 200 grams
• Bolillo rolls - 2
• Refried black beans - 100 grams
• Avocado - 1 medium, sliced
• Tomato - 1 medium, diced
• Onion - 1/2, thinly sliced
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Salsa verde - 50 grams
• Salt - to taste
• Pepper - to taste

Steps

1. Start by sautéing the vegetarian chicharrón in a non-stick skillet over medium heat for about 5-7 minutes until crispy and heated through.
2. While the chicharrón cooks, slice the bolillo rolls in half and lightly toast them on a separate skillet or in a toaster.
3. In a bowl, mix the diced tomato, onion, cilantro, lime juice, salt, and pepper to create a fresh salsa.
4. Spread a layer of refried black beans on the bottom half of each toasted bolillo roll.
5. Once the chicharrón is crispy, layer it generously over the beans.
6. Top the chicharrón with avocado slices and the fresh salsa mixture.
7. Drizzle salsa verde over the top and cover with the other half of the bolillo roll.
8. Serve immediately and enjoy your delicious Tortas de Chicharrón Prensado!

Nutrition

• Calories: 620
• Protein: 20 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from the chicharrón and beans.
• High in fiber from beans and vegetables, promoting digestive health.

Tags