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
"For this unusual recipe" nothing unusual about it except for the purslane or watercress. 6oz of store bought chicharrones (pork rinds, the hard ones), 1 can 8oz of herdez salsa verde, 2 cans of water, simmer till soft to the bite and sauce is thick, small corn or flour tortillas, top with pico de gallo, cheese and your favorite hot sauce...... you can use el pato green can the same way and use herdez salsa verde over your pico de gallo ...... let's just forget about purslane OMG! .... Try these tacos with a Cold Cheap Beer.
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