Sunday, October 23, 2016

Tacos de Chicharron Guisado (Stewed Pork Rinds/Crackings in Tacos)

Tip: Read directions completely before preparing.

1/2 pound, chicharrones, (fresh pork rinds/cracklings)
2 teaspoons, canola oil
1 small, white onion, chopped
1 large, plum tomato, chopped
1/2 large, jalapeño, chopped (more is preferred hotter)
3 cloves, garlic, minced
1 ½ cups, chicken broth
1 teaspoon, comino (cumin)
1/8 teaspoon, black pepper

In a medium pot, add oil and heat over medium-heat, until shimmering. Add onions and cook, until onions are transluscent, about 1 – 1 1/2 minutes.

Add jalapeño and garlic cook, stirring constantly, another minute.

Add, tomatoes, comino, black pepper, chicken broth, and chicharrones. Bring to a boil, then lower heat to simmer for 35 to 40 minutes, until the chicharrones (pork rinds/crackings) are tender.  Enjoy!

Tip:  Enjoy these tender pork rinds/cracklings by serving on tacos! On corn or flour tortillas! Serve with breakfast, with a side of eggs! Serve with rice and beans!!!  And so much more!