Chicharrones Tacos Recipes

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CHICHARRONES TACOS



Chicharrones Tacos image

A wildly popular Latin snack food throughout the Americas, chicharrones are made from pork belly that has been cooked for a long time with the skin on, and contains a little meat (what we think of as pork rinds in the United States). Though usually eaten as a crispy snack, they also make a tasty taco filling when heated in a sauce until softened and chewy. The most unusual chicharrones are those made from the whole pork skin fried in one piece-they're about four feet long by two feet wide and resemble some dried prehistoric animal. You'll see them for sale on weekends along the highways in areas of Mexico where there are a lot of pigs, sometimes next to a huge pot of pork fat boiling over an open fire. They're almost always made to order; you stop and buy a piece or buy the whole thing. I'm guessing you only see them by the highways because they are so enormous you need a car or pickup truck to get one home.

Categories     Sauce     Pork     Side     Kosher

Yield makes 10 tacos

Number Of Ingredients 5

2 pounds pork belly fat, cut into 1 by 1 by 2-inch pieces
1 tablespoon kosher salt
1 1/2 cups Tomatillo-Blackened Serrano Chile Salsa (page 135)
10 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Pickled jalapeño rings, chopped fresh cilantro leaves

Steps:

  • In a large, heavy skillet, add the pork fat and salt and cook over low heat until the pork has fully rendered its fat and the pieces are puffed and airy, about 40 minutes. Transfer the chicharrones to a large saucepan, add the tomatillo salsa, and cook on medium-high heat until the sauce is almost dried up and coats the chicharrones, about 9 minutes.
  • Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
  • To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

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Top Asked Questions

What is chicharrón tacos?
Tacos with chicharrón (tacos sudados de chicharrón prensado) Chicharrón is meat from pork, coming directly from the porks outer skin; this ingredient is similar to fried pork rinds. The tradition for preparing and eating this meat cut can be traced back to Andalusia in Spain; it is now enjoyed thoughout Mexico and South America in general.
How do you cook chicharrones and salsa?
Add the salsa verde and cook over moderate heat, stirring, until the chicharrones are coated and the salsa is thick, about 5 minutes. Season with salt. Serve in the corn tortillas, topped with sour cream, purslane and crushed chicharrones.
How do you cook chicharrón?
Dice the chicharrón and fry them in a pan without oil. There’s no need to add oil because the chicharrón will cook in its own fat. Once the chicharrón has browned, divide it onto the warmed tortillas and add the cabbage, cilantro and lime.
What kind of meat is chicharron?
Tacos with chicharrón (tacos sudados de chicharrón prensado) Chicharrón is meat from pork, coming directly from the porks outer skin; this ingredient is similar to fried pork rinds.

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