| Step 1 |
In a pan over medium high heat add oil. |
| Step 2 |
When oil is hot add La Costeña Mexican Salsa and bring to a boil. |
| Step 3 | When salsa starts to boil add chicharrón and poblano peppers. |
| Step 4 |
Mix and bring to a boil. |
| Step 5 |
Add a layer of La Costeña Refried Pinto beans and a spoonful of Chicharrón. |
| Step 6 |
Top with red onion, cilantro, sour cream and queso fresco.
|
| Step 7 |
Dough Directions: In a bowl mix corn dough, water, salt, chicken broth powder and oil.
|
| Step 8 |
You can use a tortilla press or a rolling pin to press the dough balls into circles and then pinch the dough circles all around to form shape |
| Step 9 |
Place the dough circles in a deep pan with hot oil and fry for one minute on each side or until golden brown. |
| Step 10 |
Place them on a plate with paper towels to absorb excess oil. |
