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1
6
ar
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oz
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Tomatillo Sauce (1)
Chicharrónes (2)
Tortillas, corn
--- Garnish
Onion, white
Cilantro
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Do Ahead:
- Make or buy Chicharrónes. See
Note-1, and our recipe
Chicharrónes
(8+ hrs) for the best ones.
- Prepare Tomatillo Sauce
(45 min - see Note-2). The sauce should be
pourable but not watery.
Make: - (15 min)
- Warm up Tomatillo Sauce and keep it hot in a coverd
saucepan.
- Heat Tortillas in the oven, wrapped in foil, or steam them
(again, wrapped in foil).
- 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.
- 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.
- Garnish and serve immediately with warm tortillas and condiment
bowls of onion and cilantro on the side. If you serve it as an
appetizer keep the portions small if there will be much else.
- 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.
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