First of all, heat the oil in a big frying pan on a medium-high flame. (add enough oil to cover the chicharron)

Add the chicharron to the hot oil one by one. After adding it, start blowing. Make sure its corners are well-cooked or crispy. It takes a crispy rectangular plate shape. (it is going to start wrapping itself like a bowl, so you should be guided to open it.)

Place a large rectangular fried wheat chicharron on a serving plate.

Now, we start topping by using sour cream on chicharron. You can add as much as you like.

Drizzle the hot sauce, such as salsa Valentina, over the chicharron for a spicy twist. (adjust the spice according to your mood)

Then, evenly distribute the cabbage over the chicharron.

Scatter the diced tomatoes and cucumber over the cabbage.

Add the credits (pickled pork rind slices) as toppings on chilindrins.

Sprinkle the crumbled cotija cheese over the vegetables.

Arrange the sliced avocado over the cheese that covers the surface of the chicharron.

And finally, drizzle some sour cream and hot sauce over the things for better taste.

Now after following all the steps your dish is ready to serve and to impress others.