Crispy pork rind tacos with poblano strips

Brown the pork rind:

1. In a wide saucepan over medium heat, place the pressed pork rind.

2. Stir continuously until it is fully browned.

Add the poblano strips:

1. Once the pork rind is browned, add the La Huerta poblano strips, previously thawed and well drained.

2. Mix well for 3 minutes.

3. Add salt to taste.

Prepare the 3-chile sauce:

1. In a blender, place the 3 chipotle peppers, the 4 cooked tomatoes, the 8 cooked tomatillos, the 2 cooked serrano chiles, the 6 cooked chile de arbol peppers, and salt to taste.

2. Add a little water to help with blending.

3. Blend until smooth.

4. Add the cilantro and stir well with a spoon.

5. Taste and adjust the salt if necessary.

Serve:

1. Serve the browned pork rind with the poblano strips in warm tortillas.

2. Serve with the prepared 3-chile sauce.