Aciento Pork Rind Paste Recipes
ACIENTO (PORK RIND PASTE)
Aciento-Oaxacan-style chicharrón paste-is really flavorful and completes a lot of masa-based Oaxacan dishes like tlayudas, memelas, and chochoyotes.
Provided by Bricia Lopez
Categories Condiment/Spread Pork Olive Oil Food Processor Dairy Free Tree Nut Free Peanut Free Soy Free Wheat/Gluten-Free
Yield Makes 3 cups (720 mL)
Number Of Ingredients 2
Steps:
- Place the ingredients in a food processor and process until smooth and the chicharrón is broken down to a chunky paste, about 3 minutes.
- This aciento will keep in the refrigerator for a month.
PORK RIND NACHOS
Steps:
- Turn a deep fryer to 350 degrees F. When the fryer reaches 350 degrees, place a handful of uncooked pork rinds into the hot oil. Allow the rinds to cook and expand in the oil for 3 to 5 minutes. Don't overcook or the rinds will become tough. (If you don't have a fryer, you can substitute pre-cooked store-bought pork rinds.)
- Place the beef into a hot fry pan. Lightly mix the beef with half of the taco seasoning and fry and chop into smaller pieces until the beef is fully cooked.
- Find a round 9-inch plate and place the lightly crisped pork rinds onto the plate. Sprinkle the rinds with the remaining taco seasoning. Then top the rinds with the cooked and drained taco meat pieces. Put on the Mexican cheese. Place the plate into the microwave for 2 minutes to melt the cheese. Remove the nachos from the microwave and the top with lettuce, jalapeños, onions and tomatoes. Serve with a side of sour cream and your favorite salsa.
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