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              CHICHARRON EN SALSA VERDE (FRIED PIGSKIN IN G

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Jim Vorheis
   1 1/2   lb           Tomatillos
   4                    To 5 chilies serranos (to
                        -taste)
   1                    Garlic clove, peeled and
                        -roughly chopped
     1/4   c            Loosely packed, roughly
                        -chopped cilantro
   2       tb           Lard or safflower oil
   3       tb           Finely chopped white onion
                        Sea salt to taste
   6       oz           Chicharron, broken into
                        -squares abut 1 1/2 inches

  Remove the husks from the tomate verde and rinse will.
  Put into a saucepan with the fresh chilies, cover with
  water, and bring to a simmer. Continue simmering until
  soft but not falling apart, about 10 minutes. Drain
  the tomate verde and transfer with the chilies and 1/4
  cup of the cooking water to a blender.  Add the garlic
  and cilantro and blend until smooth.
  
  Heat the lard in a frying pan, add the onion, and fry
  gently, without browning, for 1 minute.  Add the
  blended sauce and fry over high heat, stirring from
  time to time, until reduced and thickened - about 7
  minutes. Add salt to taste and the pieces of
  chicharron and continue cooking over medium heat until
  the chicharron is just soft - about 5 minutes,
  depending on thickness and quality.
  
  Serve with corn tortillas and a dollop of frijoles
  refritos.
  
  The Art of Mexican Cooking From the collection of Jim
  Vorheis
 


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