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Ingredients:
1 jim vorheis
1 1/2 lb tomatillos
4 to 5 chilies serranos (to taste)
1 garlic clove, peeled and roughly ch, opped
1/4 cup loosely packed, roughly chopped cil, antro
2 tbsp lard or safflower oil
3 tbsp finely chopped white onion
1 sea salt to taste
6 oz chicharron, broken into squares abu, t 1 1/2 inches
Instructions:
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
Servings: 4
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Chicharron En Salsa Verde (Fried Pigskin In G Recipe brought to you by Mexican Recipes To-Go
