Tacos de Chicharrón
Crispy Pork Belly Tacos
A layer of thick guacamole cushions shatteringly crisp chicharrón in these assemble-and-eat-immediately tacos, built to be served the moment the pork rind meets the tortilla.
Tacos de Chicharrón
✦ Antes de Empezar
Before you cook
Why does this taco need to be served immediately?
Chicharrón is fried pork rind, and it stays crisp for only a few minutes once it hits the moist guacamole and pico de gallo. Build the tacos right before eating so the contrast between the crunchy rind and the creamy guacamole doesn't turn soggy.
Ingredientes· 11View
Salsa Verde
- 1 lbTomatilloshusked and rinsed
- 2-3Serrano Chilesde-stemmed
- 1/2White Onion
- 3 clovesGarlic
- 1/2 cupFresh Cilantroleaves and stems
Chicharrón Base
- 6 ozCrispy Pork Cracklings (Chicharrón de Cerdo)high-quality, light and crispy
- 1 tbspPork Lard or Vegetable Oilfor frying salsa
- 1 tspChicken Bouillon Powder (Knorr)
- to tasteSalt
For Serving
- as neededCorn Tortillas
- 1 cupRefried Beans (Frijoles Refritos)optional, as a base
Instrucciones
4 pasosCalienta las tortillas
Warm the tortillas
Warm the tortillas until soft and lightly toasted.
Unta el guacamole
Spread the guacamole
Spread each tortilla with a generous layer of guacamole — it cushions the sharp, crisp pork rind and helps hold it in place.
Agrega el chicharrón
Add the chicharrón
Add the chicharrón and press very lightly so it fits without shattering completely.
Sirve
Serve
Top with pico de gallo and lime. Serve at once, before the chicharrón softens.
