Quick Info

⏱️ 90 min • 🍽️ 12 servings • ⭐ 100%

Nutrition

452 cal • 22g protein • 50g carbs • 18g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Dinner] • [Under 1 Hour] • [High-Protein] • [Low-Sugar] • [High-Fiber] • [Meal]

Ingredients

• ½ cup diced white onion
• 1 cup cooked chicharron, cut into pieces
• 1 tbsp olive oil
• 1 lb chorizo
• 2 cups cooked pinto beans
• 1 tbsp olive oil
• 3 cups water
• 4 guajillo chiles
• 2 arbol chiles
• ¼ white onion, sliced
• 2 cloves garlic, minced
• 1 small roma tomato, diced
• 2 pinches salt
• 2 cups boiled water
• ½ cup chopped cabbage
• 2 carrots sliced into ½-inch rounds
• Half white onion, sliced
• Pinch of oregano
• 2 tbsp white distilled vinegar
• 2 tbsp water
• 20 tortillas
• Half white onion, sliced
• ½ cup olive oil
• 1 cup water
• 6 tomatillos
• 2 jalapeños
• 1 clove garlic, minced
• ¼ white onion, chopped
• 2 pinches salt
• Pinch of cilantro
• ½ cup boiled water

Instructions Preview

1. In a medium saucepan, add the chorizo and …
2. In a pot, add three cups of water. Cut end…
3. In a small pan, add arbol chiles and dry-p…

…and 9 more steps

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Recipe by: Jazmin Rodriguez • From: Tasty