Chicharron

pork cracklings (about 500 g) • dried ancho chile • dried chipotle chile • Roma tomatoes • onion • garlic • chicken bouillon powder • Salt to taste • oil

🥓 Pork belly • 🧂 Coarse salt • 🤍 A little baking soda • 🥑 Avocados • 🧅 Onion • 🌱 Cilantro • 🍋 A splash of lime juice

large fried pork skin (chicharrón duro) • pickled pork skins (cueritos) • limes • sour cream • chopped onion • chopped tomato • pickled chili vinegar • pickled chili peppers • ground dried oregano • Salt to taste • lettuce, washed, disinfected, and chopped • avocado •

green tomato salsa (see recipe) • cooked nopales (about 4 large nopales; see recipe) • –5.3 oz pork chicharrón (the kind that comes in curled pieces) (about 120–150 grams) • Salt, to taste

pork cracklings (I used the kind you find in snack aisles) • large tomatillos • red tomatoes • onion • large garlic clove • oil • chicken bouillon powder (such as Knorr) • fresh jalapeño pepper • fresh serrano pepper

Chicharrón (fried pork rinds), as desired • large Roma tomatoes (about 1 pound/450 grams)

butter plus a little oil • onion, chopped • large garlic clove • Roma tomatoes, cut into large chunks • large dried guajillo chile, cleaned • chicharrón (fried pork rinds), broken into pieces (about 150 grams) • chicken broth (about 480 ml) • Salt, to taste • Black pepper, to taste • Heavy cream, • Shredded cheese (such as Manchego, Gouda, Chihuahua, Gruyère, or hoop cheese), • Chicharrón crumbs, •

chicken skin from 1 chicken, or as much as you like • Salt, to taste

pork cracklings (chicharrón) • water (about 1 liter) • Serrano peppers, to taste • cilantro • tomatillos (about 1/2 kg) • chicken bouillon powder • garlic • onion • epazote • Salt, to taste • water (about 1 liter)

pork cracklings (about 200 grams) • tomatillos • serrano peppers • onion • garlic clove • sprigs of cilantro • Salt to taste

chicharrón cargado (pork cracklings with meat) • large tomatillos • onion • garlic cloves • Salt to taste • cilantro, washed and dried

pressed pork cracklings (chicharrón prensado) • dried guajillo chiles • garlic • onion • whole clove • small stick cinnamon • cumin

tuna steaks • all-purpose flour • salt • mayonnaise (about 30 grams) • ketchup (about 15 grams) • lime juice • Worcestershire sauce • chipotle or Sriracha sauce (about 5 grams) • soy sauce

About 7 ounces (200 grams) pork cracklings (chicharrón) • medium red tomatoes • serrano peppers (green chiles) • small red onion • garlic • Epazote leaves to taste (optional) • Vegetable oil • Salt to taste

pork cracklings (about 100 grams) • ripe tomatoes • cilantro • jalapeño peppers or 10 serrano peppers (or a mix of both) • medium garlic cloves • cumin

dried pork rinds (about 100 grams) • Roma tomatoes • Morita chiles, to taste • garlic clove • Salt, to taste • Vegetable oil,

pork chicharrón (fried pork rinds) (about 250 grams) • ---- For the sauce • ripe Roma tomatoes • large serrano peppers • white onion • garlic • oil • Salt and pepper, to taste • Oregano, to taste

Large wheat chicharrón (duros) • tomatoes • green cabbage (use half of a medium one) • large cucumber • For serving: • Sour cream, to taste • Lime, to taste • Hot sauce (such as Guacamaya, Valentina, Búfalo, Botanera, etc.) • Chamoy • Chili powder (like Tajín) • Grated dry cheese (such as Cotija)

pressed pork cracklings (about 400 grams) • small onion • serrano or jalapeño peppers • tomatoes

masa (about 500 grams) • pork cracklings (about 250 grams) • baking powder (such as Royal) • lard

pork chicharrón (about 250 g) • corn tortillas • Roma tomatoes • Cilantro, • serrano peppers • onion • limes • avocados • Salt and pepper

chicharrón (pork cracklings), can be small pieces • masa for tortillas (you can buy it) • baking powder (such as Royal) • salt • water • refried beans • fresh cheese (queso fresco) • sour cream • Salad, to taste (optional) • roasted tomatoes • small piece of onion • water (60 ml) •

pork rinds (chicharrón) • fried adobo beans • warm corn tortillas • Tomato salsa, to taste • tomatoes, diced • onion, diced • Salt, to taste • Chopped onion and cilantro, to taste

fish fillet, cut into thin strips (250 g) • For frying: • Plenty of oil • To season or marinate the fish: • Salt and freshly ground pepper, to taste • Finely chopped peeled garlic • rosemary, finely chopped • drizzle of olive oil • For the tempura batter: • eggs, beaten with milk, seasoned with salt and pepper • All-purpose flour, sifted, • To serve the taco: •

pork cracklings (chicharrón) (about 500 grams) • medium onions • cilantro • small bunch epazote • bay leaves • corn tortillas (about 500 grams)

Roma tomatoes • serrano peppers • jalapeño pepper • white onion • chicharrón or pork cracklings • salt

chicharrón cascarita • pico de gallo salsa (see my recipe) • small corn tortillas