Pork Rind Tacos Recipes

CHICHARRONES TACOS

Steps:

• In a large, heavy skillet, add the pork fat and salt and cook over low heat until the pork has fully rendered its fat and the pieces are puffed and airy, about 40 minutes. Transfer the chicharrones to a large saucepan, add the tomatillo salsa, and cook on medium-high heat until the sauce is almost dried up and coats the chicharrones, about 9 minutes.
• Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

PULLED PORK NACHOS RECIPE BY TASTY

Steps:

• Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings.
• Add ketchup and mustard, spreading evenly over the outside of the meat.
• Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
• Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
• Preheat oven to 400˚F (200˚C).
• Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.
• Bake for 8-10 minutes until cheese is melted and bubbling.
• Top with sour cream, salsa, and cilantro.
• Enjoy!

BRAISED PORK TACOS

Steps:

• Put the chiles into a small bowl and cover with hot water; set aside. In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil. Generously season the pork with salt and pepper. Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside. Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan. Stem and seed the soaked chiles reserving the soaking liquid; hand tear them into the pot. Return the meat to the pan along with any accumulated juices. Top the meat with the tomatoes. Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid. Squeeze the orange and lime juices into the pot and add the rinds. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender. Remove the meat to a platter and cover to keep warm. Strain the braising liquid and reserve.
• Shred the pork. Add some of the reserved braising liquid if the meat is dry. Take a tortilla and place about 2 tablespoons of the mixture on top. Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve.
• Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water.
• Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough.
• Yield: 20 (6-inch) tortillas
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt.
• Yield: 2 cups

PORK RIND TACOS

Steps:

• Break up rinds. If you are using salted pork rinds, mix them with water. Bring to a boil, and drain. If unsalted, skip this step. Combine rinds, onion, tomato, cilantro, chilies, vinegar, and 1 cup water. Season to your liking. Bring to a boil, then simmer 10 - 15 minutes. Heat corn tortillas on a griddle. Fill with mixture and serve.

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.