Easiest Way to Make Delicious Tacos de Chicharon ~ Pig Skin Tacos

Tacos de Chicharon ~ Pig Skin Tacos. Great recipe for Tacos de Chicharon ~ Pig Skin Tacos. I always love getting these tacos from different taqerias and decided to make them at home! My husband is Hispanic and had thirds!

En esta receta de Tacos de Chicharron, Purple Crisantemos te muestra otra deliciosa manera de preparar Tacos de Chicharron. Chicharrón guisado is an easy, flavorful dish made from crunchy, fried pork skin stewed in salsa, and it makes incredible tacos. The best part about this dish is that it's incredibly easy to make, packs a ton of flavor, and using a slow-cooker means it's mostly a hands-off recipe. You can have Tacos de Chicharon ~ Pig Skin Tacos using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Tacos de Chicharon ~ Pig Skin Tacos

1. You need of Salsa.
2. It's 1 1/2 lb of Mexican-style pig skins (you can find them in mexican stores).
3. Prepare 10 of 10-12 Tomatillos.
4. You need 2 of Serrano s or jalapeos.
5. You need 2 clove of garlic.
6. It's 1/3 piece of Vidalia Sweet Onion.
7. Prepare 1 dash of Salt.
8. Prepare 1 of corn/flour tortillas.
9. You need of Pig Skins.
10. Prepare 1 1/2 lb of Mexican-Style pig skins.

Pork Rind (chicharrones) Tacos: Yes, pork rind tacos are a thing. :)This is a simple and fun way to enjoy chicharrones, otherwise known as pork rinds. By coating them in salsa and baking them, they take on a whole new character, tender, or with one modification, tender on the insi… I just happened to be in the grocery store and I noticed those pork rinds just staring at me so I told myself hey I wonder if anybody on YouTube knows how to make pork rind Taco's/Tacos de. I leave the fat to render some lard for later uses. If you have never tasted deep fried pig skin tacos, then you are in for a treat.

Tacos de Chicharon ~ Pig Skin Tacos instructions

1. Fill a sauce pan half-way with water and place all tomatillos and peppers in eater..
2. Bring these to a boil until slightly soft and dull colored..
3. Remove from boil and add to the blender. Add onion, garlic, and salt. Puree till smooth..
4. Preheat a 10 inch skillet to med-high and add the salsa directly. Drop in all the pig skins. Reduce heat to medium and simmer until skins are soft and no longer chewy..
5. Stirling occasionally so as not to let the skins stick to the bottom. Enjoy!.
6. Serve with sour cream, onion, cheese, cilantro, and any other you choose..

I know it sounds gross, but trust me -- crispy Chiccarones with chopped onion, tomato, cilantro and a wedge of avocado, all wrapped in a warm corn tortilla, is taco. the asada tacos are SOO GOOD!! it's hard to find a place with good asada but this place nailed it! i also tried the carnitas and lengua and those were just ok, asada was the best! the taco itself has two full sized corn tortillas and they definitely pack it with a lot of meat! All their plates and platters looked amazing. Especially the Molcajete de Mixto, however we decided to keep it simple due to it being our first time. The best of these are the chicharrones -- pig skin that's slow cooked (along with lingering bits of fat and meat) until it's basically a. Making tacos de cabeza is something of an all-day affair, because it can take many hours for the pig's head to fall off the bone, especially if you are using a wild pig or a javelina.

Share this post