Cuisine: Albondigas soup, atole, bischochitos, capirotada, carne adovado, chalupas, chicharrones, chile con carne, chile rellenos, green chile stew, menudo, natillas, panoche, posole, tamales
Chicharrónes
Chicharrónes are usually made with different cuts of pork, but sometimes made with ram meat. The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico they are eaten in a taco or gordita with salsa verde. In Latin America they are eaten alone as a snack, with cachapas, as a stuffing in arepas or pupusas, or as the meat portion of various stews and soups.
Chicharrónes Recipe:
2 pounds pork rind or skin (trim most of the fat and discard)
1 teaspoon salt
2 cups water
Cooking oil for deep fat frying
Directions:
1. Cut pork rind into 2-inch squares. sprinkle with salt and spread on cookie sheet in one layer.
2. Bake in a 250 F oven for 3 hours.
3.
Cool and set aside in covered jars until ready to use.
4.
When needed, pour oil to about 1/3 the depth of the pan. Heat 5-8 minutes on medium high heat then fry pork rinds until they puff up (about 3-5 minutes).
5.
Drain.
Serve with a dipping sauce which is a mixture of 2 Tbsps vinegar, 1/8 tsp salt and 1 clove crushed garlic. Many people just like them plain as a snack
Yield: 6 servings
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