Tacos puercos con mermelada de cebolla

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Tacos puercos con mermelada de cebolla. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Tacos puercos con mermelada de cebolla is one of the most favored of recent trending meals on earth. It's enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Tacos puercos con mermelada de cebolla is something that I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Tacos puercos con mermelada de cebolla, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tacos puercos con mermelada de cebolla delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tacos puercos con mermelada de cebolla is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tacos puercos con mermelada de cebolla estimated approx 1 hora.

To get started with this particular recipe, we must first prepare a few components. You can have Tacos puercos con mermelada de cebolla using 9 ingredients and 10 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Tacos puercos con mermelada de cebolla:

1. 700 gms milanesa de cerdo
2. 200 gms chorizo de cerdo
3. 200 gms tocino
4. 1 bolsa chicharrón de cerdo
5. 1 pza cebolla morada
6. 120 ml vino tinto
7. 3 cucharadas azúcar
8. 1 cucharada manteca de cerdo
9. cantidad necesaria Tortillas

Instructions to make to make Tacos puercos con mermelada de cebolla

1. En una sartén a fuego medio poner la manteca y el tocino picado.
2. Agregar el chorizo y mezclar.
3. La milanesa la partimos en tiritas y agregamos junto al tocino y chorizo y mezclamos bien.
4. Ya estando lista la milanesa reservamos.
5. Para la mermelada, filetear la cebolla y agregar a una cacerola a fuego medio y mover constantemente unos 5 a 7 minutos.
6. Agregamos el vino tinto.
7. Al soltar el hervor agregar el azúcar y mezclar bien hasta dejar que reduzca el líquido.
8. Calentar tortillas, agregar la milanesa, poner algo de la mermelada por encima.
9. El chicharrón lo rompemos en pedazos pequeños y agregamos también a nuestros tacos.
10. Buen provecho. !!!

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