Chicharron En Salsa Verde Recipes
CHICHARRON EN SALSA VERDE
This delicious chicharron en salsa verde is perfect to use for tacos, gorditas or just to eat with warm tortillas and a side of refried beans.
Provided by Maricruz
Categories main dish
Time 25m
Number Of Ingredients 9
Steps:
- Remove the husks from tomatillos, wash them and place them into a pot with enough water to cover them.
- Once the water starts to boil, set heat to medium and let them simmer for about 6 minutes, not more or tomatillos will become bitter.
- Remove tomatillos and chili peppers and place them into a blender with onion, cumin seeds, cilantro, and garlic.
- Add 1 cup of water and blend everything until combined (about 2 minutes). Set aside.
- Place salsa verde on a deep pan. Season with salt and pepper then bring to a boil over medium heat.
- Add chicharrones to the salsa and pour in the chicken stock. Use a spoon to push them down so they can soak well. Bring to a simmer.
- From here it depends in the quality and type of chicharron you're using the time it will take to cook. It can take from 10 up to 30 minutes, so you might adjust the liquids accordingly. If you see the chicharrones are still hard, add more chicken stock and keep simmering, covered, until they will become soft.
- Once chicharrones are softened, adjust seasonings, turn off the heat and serve.
Nutrition Facts : Calories 463 kcal, Carbohydrate 10 g, Protein 48 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 1391 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHICHARRON EN SALSA VERDE
You will want cracklins from pork, duck or goose to make this recipe. You can buy them in Latin markets, in Cajun markets and in some specialty markets, but mostly you will make this recipe after rendering some lard or duck fat yourself.
Provided by Hank Shaw
Categories lunch Main Course Snack
Number Of Ingredients 7
Steps:
- Pour your salsa over the cracklins in a pot, cover the pot and bring to a simmer for 20 minutes. You might need to add a little water or stock to keep it from sticking. You want the mixture to be stiff enough to not splooge out of a taco, though. You can cook your cracklins for more than 20 minutes if you want a softer texture.
- Heat up your tortillas and make your tacos! Top with cilantro, the onions soaked in the lime juice and cotija cheese.
Nutrition Facts : Calories 589 kcal, Carbohydrate 37 g, Protein 51 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 72 mg, Sodium 1427 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
CHICHARRONES EN SALSA VERDE
This is a typical plate at my house, my DH loves it. It is basically pork rinds, in a tomatillo sauce. Started making my own salsa, since the canned ones that I bought, weren't that good. This is how my Mom would make it, back home. If you don't have a "Carniceria" (store, specialized in meat cuts), buy the kind of pork rinds in a packet/bag.
Provided by La Marz
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To make the salsa, boil the tomatillos (without the papery husk), and jalapenos, until the jalapenos change color. Put all the tomatillos, and jalapenos in a blender, add some of the water that was used to boil them. Add the onion coarsely chopped, along with the cilantro, garlic salt and bouillon.
- To prevent minor burns, either use a clean washcloth instead of the top of the blender to cover, or if your blender top has the little attachment you can remove, remove it before you blend the hot ingredients. Blend everything.
- Chop the chicharrones to bite size, and reserve.
- Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones.
- Let everything simmer for some 15 minutes before serving.
- Serve hot, with refried beans and flour tortillas.
CHICHARRON EN SALSA VERDE
Mexican traditional dish, crunchy pork skin in hot green sauce. Don't forget your tortillas for your tacos.
Provided by Salvador Vilchis
Categories Pork
Time 1h
Yield 30 tacos, 6 serving(s)
Number Of Ingredients 9
Steps:
- Grill tomatillos and serrano chiles.
- In a food processor, blend tomatillos, chicken broth, garlic, peppers, salt, onions and half of the cilantro.
- In a deep sauce pan, heat the oil and cook the sauce for 15 - 20 minutes.
- In the meantime break the pork chicharron (crispy fried pork skin) down to medium sized pieces (1 - 2 inches) and add to the sauce when cooked.
- Cook for an additional 5 - 10 minutes. The sauce should be thick but also still runny, so you may need to add some water or chicken stock.
- Before serving sprinkle remaining chopped cilantro.
- Enjoy your tacos!
Nutrition Facts : Calories 542.5, Fat 32, SaturatedFat 10.3, Cholesterol 80.4, Sodium 1784.7, Carbohydrate 7.9, Fiber 2, Sugar 4.6, Protein 53.1
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CHICHARRONES EN SALSA VERDE RECIPE | BON APPéTIT
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- Place 2 oz. (1½ cups) chicharrones in a medium resealable freezer bag and seal bag, pushing out air (or, you can wrap up in a clean kitchen towel). Using a heavy skillet or rolling pin, crush into pea-size pieces; set aside for serving.
- Heat a dry large skillet, preferably cast iron, over medium-high. Toast remaining 6 oz. (4½ cups) chicharrones in skillet, tossing occasionally, until lightly charred on several sides, about 5 minutes. Transfer to a medium bowl.
- Combine lard, jalapeños, garlic, and 1 cup onion in same skillet over medium-high heat; season with pepper and 1½ tsp. salt. Cook, stirring occasionally, until vegetables are softened and lightly golden, 6–8 minutes. Add tomatillos, season with salt, and cook, stirring occasionally, until tomatillos are softened and start to lose their shape, about 5 minutes. Add toasted chicharrones and 3 cups water and bring to a boil. Reduce heat to medium-low and simmer gently, uncovered, stirring occasionally, until sauce is thick (it should be the consistency of ragù), 15–18 minutes. Taste and season chicharrones en salsa with more salt if needed.
- Spread refried beans over tortillas and top with chicharrones en salsa, cilantro, remaining onion, and reserved crushed chicharrones. Serve with lime wedges for squeezing over.
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- Place the tomatillos, jalapenos, and water in a blender or a food processor. Puree just until chunky, then add the onion, garlic, cilantro, and salt and puree for about 2 minutes more, scraping down the sides of the bowl as necessary, until no large chunks remain.
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Place the tomatillos, garlic clove, and chiles in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 to 12 minutes, until the tomatillos are mushy and very soft but have not begun to break apart.
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Remove from heat and let sit 5 minutes. Remove and discard skin from tomatoes and jalapenos. Combine the tomatoes, jalapenos, onion, cumin, salt, pepper, garlic and oregano in blender. Blend until smooth. Heat skillet over med high heat and add canola oil until hot. Meanwhile drain pork rinds. Add pork rinds to skillet and "saute" for 3-5 minutes.
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