Chicharrón Casera Recipes

CHICHARRóN CASERA

Chicharrón Casera image

Large jagged sheets of chicharrón, or pork crackling, can be found at any Mexico City market. Homemade chicharrón is wonderful with pico de gallo, any salsa, guacamole, or cooked in green sauce and served in a taco when soft.

Provided by Lesley Téllez

Number Of Ingredients 4

Ingredients

1 1/2 to 2 pounds pork skin
2 cups canola oil
Salt
Salsa of choice or guacamole, optional

Steps:

Preheat the oven to 250°F.
Cut the skin into large, wide pieces, about 6 inches long by 4 inches wide.
Place the skin on a rack set over a baking sheet and bake for 1 hour. Lower the heat to 200°F and bake for 2 to 3 more hours, until the skin is a dark caramel brown and the top is no longer moist or sticky. (The bottom may still be slightly moist with fat.) Wash the rack and baking sheet, return the rack to the pan, and set them next to the stove.
Heat the oil in a large Dutch oven over high heat. When very hot (at least 320°F), add a piece of pork skin. After about 30 seconds, it should bubble and puff up into a chicharrón. Flip if necessary to make sure both sides are cooked. Once puffy and golden brown, transfer to your prepared baking sheet and season with salt. Repeat with the remaining pieces of pork skin.
Serve as soon as the pieces have cooled, with salsa or guacamole if desired. Or store the pieces in an airtight container for snacking later. They will keep for up to 5 days.

CHICHARRONES DE POLLO

Chicharrones de Pollo image

Cuban chicken strips. Serve with rice or another side dish.

Provided by anjelita13

Categories World Cuisine Recipes Latin American Caribbean Cuban

Time 2h40m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup fresh lime juice
½ cup light rum
1 medium onion, chopped
6 cloves garlic, mashed
1 ½ pounds boneless, skinless chicken breast, cut into strips
1 large egg
2 teaspoons water
¼ teaspoon ground cumin, or more to taste
¼ teaspoon crushed oregano, or more to taste
1 cup all-purpose flour
2 teaspoons salt, or more to taste
2 teaspoons ground black pepper, or more to taste
2 cups vegetable oil for frying

Steps:

Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.
Heat oil in a large skillet over medium-high heat.
While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.
Fry chicken in small batches (don't overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 361.6 calories, Carbohydrate 23 g, Cholesterol 100 mg, Fat 12 g, Fiber 1.3 g, Protein 29.2 g, SaturatedFat 2.2 g, Sodium 849.9 mg, Sugar 1.6 g

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