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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 

Enrique Olvera
September 2015

Gallery

Credit: © Con Poulos

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Notes

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

Suggested Pairing

Tangy tomatillo salsa is fantastic with equally bright, citrusy white wines. Try these tacos with a vinho verde.

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