Fried Pigskin In Green Sauce - Chicharron En Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Jim Vorheis,
1 1/2 lbs: Tomatillos,
4: To 5 chilies serranos, to taste
1: Garlic clove, peeled and roughly chopped
1/4 cup: Loosely packed, roughly chopped cilantro
2 tbsp: Lard or safflower oil,
3 tbsp: Finely chopped white onion,
Sea salt to taste,
6 ounce: Chicharron, broken into squares abut 1 1/2 inches
Directions:
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
Source from luhu.jp
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
Source from luhu.jp