Chicharrones En Salsa Verde Recipes

CHICHARRON EN SALSA VERDE

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.

CHICHARRON EN SALSA VERDE

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.

CHICHARRONES EN SALSA VERDE

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

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!