Figadete para Botana

Ingredients

• 225 g (½ lb) chicharrón prensado, roughly chopped
• ½ medium white onion, thinly sliced
• ½ tsp dried Mexican oregano, crumbled between the fingers
• 83 ml (⅓ cup) mild vinegar (white wine or apple cider)
• 4 güero chiles or jalapeños en escabeche
• Salt to taste
• 85 g (3 oz) queso fresco, cut into small cubes (mild feta is an acceptable substitute)

Method

1. 1
   Combine the chopped chicharrón prensado, onion, oregano, vinegar, and pickled chiles in a bowl. Taste before adding salt — the chicharrón and chiles are already salted.
2. 2
   Set aside at room temperature for 2 hours, stirring once or twice, until the chicharrón has softened and absorbed the brine and the onion has relaxed.
3. 3
   Taste and adjust salt. Stir in the queso fresco cubes immediately before serving.
4. 4
   Serve as a botana with toothpicks, or spoon into warm small corn tortillas.