Active Time
Total Time
30 MIN
Serves : 6
© Con Poulos

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.

Chef's Notes

Look for good-quality chicharrones, preferably with a little meat attached, at Mexican markets.

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