Serving
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Chicharrónes in Tomatillo Sauce
Mexico
  -   Chicharrónes en Salsa Verde
Serves
Effort:
Sched:
DoAhead:  
4 main  
**
3/4 hr  
Prep
This surprisingly delightful dish can serve as either a filling main (accompanied by some warm corn tortillas) or as an appetizer. If you serve it as an appetizer keep the portions small if there will be much else. The serving objective is to achieve a range of texture, so apply plenty of sauce but make sure about a third of the Chicharrónes stays dry.



1
6
ar
---

oz

--
Tomatillo Sauce (1)
Chicharrónes (2)
Tortillas, corn
--- Garnish
Onion, white
Cilantro
  1. Prepare Tomatillo Sauce per recipe (see Note-2). The sauce should be pourable but not watery. Keep it hot in a covered pot.
  2. Heat Tortillas in the oven, wrapped in foil, or steam them (again, wrapped in foil).
  3. Chop WHITE ONION and CILANTRO for garnish. Chop plenty of each so you can put some out in condiment bowls for anyone who wants more.
  4. Break any oversize Chicharrónes into pieces about 1-1/2 to 2 inches on a side (smaller if tougher). Arrange the pieces on a shallow soup plate, about 1 oz to 1-1/2 oz per serving. Ladle plenty of Tomatillo sauce in the center, but don't completely flood the Chicharrónes.
  5. Garnish and serve immediately with warm tortillas and condiment bowls of onion and cilantro on the side.
  6. Eat Chicharrónes with fingers and fork, and scoop up extra sauce with rolled up corn tortillas. I always roll up some chopped onion and cilantro in the tortilla.
NOTES:
  1. Chicharrónes (pork rinds):   These are best made at home (see our recipe Chicharrónes), but commercial ones can be used. Select the lightest, fluffiest chicharrónes you can get - heavier ones become rather chewy when saturated with the salsa. They should be plain with no adulterating flavorings. For more details see our Pig Skins page.
  2. Tomatillo Sauce:   This is way better home made - see our recipe for Tomatillo Sauce. It can be made days in advanced and refrigerated. Reheat for use.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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