For this unusual recipe, chef Enrique Olvera quickly simmers fried pork rinds in salsa verde until tender, then turns them into a taco filling. Crumbled pork rinds on top add crunch.
Slideshow: More Taco Recipes
1/4 pound thick, crisp chicharrones, plus crushed chicharrones for garnish
1/3 cup water
1 1/2 cups Salsa Verde
Six 8-inch Corn Tortillas or fresh corn tortillas, warm
purslane or watercress, for serving
How to Make It
In a large skillet, combine the chicharrones and water and cook over moderately high heat, stirring, until the chicharrones start to soften and the water is absorbed, 3 to 5 minutes. 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.
Look for good-quality chicharrones, preferably with a little meat attached, at Mexican markets.
Tangy tomatillo salsa is fantastic with equally bright, citrusy white wines. Try these tacos with a vinho verde.
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