Best 3 Chicharrones Tacos Recipes
Embark on a culinary journey to the streets of Mexico with our delectable Chicharrones Tacos! These tacos are a symphony of flavors and textures, featuring crispy chicharrones, tender carne asada, and a medley of fresh, zesty toppings. The chicharrones, made from fried pork rinds, add a delightful crunch, while the carne asada, marinated in a blend of spices, delivers a savory, juicy bite. Topped with guacamole, pico de gallo, and a squeeze of lime, these tacos are a harmonious blend of contrasting flavors and textures that will tantalize your taste buds.
Our collection of recipes includes variations that cater to diverse dietary preferences. For those seeking a classic experience, we present the Traditional Chicharrones Tacos, featuring authentic Mexican ingredients and preparation methods. For those with a sweet tooth, the Sweet and Spicy Chicharrones Tacos infuse a touch of sweetness with a drizzle of honey and a sprinkle of chili powder. Vegetarians and vegans will delight in the Crispy Tofu Chicharrones Tacos, where tofu takes center stage, providing a protein-packed, plant-based alternative.
All recipes are meticulously crafted with step-by-step instructions, ensuring culinary success even for novice cooks. Tips and tricks are generously sprinkled throughout, guiding you in creating the perfect taco, from selecting the freshest ingredients to achieving the ideal level of crispiness in your chicharrones. Immerse yourself in the vibrant flavors of Mexican cuisine and prepare to relish every bite of these extraordinary Chicharrones Tacos.
CHICHARRONES TACOS
A wildly popular Latin snack food throughout the Americas, chicharrones are made from pork belly that has been cooked for a long time with the skin on, and contains a little meat (what we think of as pork rinds in the United States). Though usually eaten as a crispy snack, they also make a tasty taco filling when heated in a sauce until softened and chewy. The most unusual chicharrones are those made from the whole pork skin fried in one piece-they're about four feet long by two feet wide and resemble some dried prehistoric animal. You'll see them for sale on weekends along the highways in areas of Mexico where there are a lot of pigs, sometimes next to a huge pot of pork fat boiling over an open fire. They're almost always made to order; you stop and buy a piece or buy the whole thing. I'm guessing you only see them by the highways because they are so enormous you need a car or pickup truck to get one home.
Categories Sauce Pork Side Kosher
Yield makes 10 tacos
Number Of Ingredients 5
Steps:
- In a large, heavy skillet, add the pork fat and salt and cook over low heat until the pork has fully rendered its fat and the pieces are puffed and airy, about 40 minutes. Transfer the chicharrones to a large saucepan, add the tomatillo salsa, and cook on medium-high heat until the sauce is almost dried up and coats the chicharrones, about 9 minutes.
- Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.
CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
The key to really great chicharron is to make sure that the fried fish is crispy and not greasy. You can add some avocado slices to each taco for a creamy, cool complement. Recipe courtesy of Ingrid Hoffman.
Provided by LifeIsGood
Categories South American
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 19
Steps:
- Tartar Sauce:.
- Combine all of the sauce ingredients in a bowl and mix well. Adjust the salt to taste. Cover with plastic wrap and refrigerate until ready to use.
- Tacos:.
- Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1 inch cubes and put in a large bowl. Add the Worcestershire sauce, garlic, salt and pepper and turn the fish carefully to coat. Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours.
- Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
- Heat the vegetable oil in a large pot over medium-high heat to 375 degrees F. Carefully add a few pieces of the fish at a time, shaking off any excess flour before placing them into the oil. Fry until the fish pieces are golden brown all over, about 4-6 minutes. Then transfer them to a paper towel lined plate to drain.
- Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-15 seconds. Flip the tortilla and warm until it is pliant and heated through, another 10-20 seconds. Place on a plate and cover with a towel to keep them warm. Repeat with the remaining tortillas.
- Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves and cilantro leaves and a sprinkling of the orange zest. Serve with more chipotle tartar sauce and the lime wedges on the side. Enjoy!
CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- To prepare the tartar sauce: Combine the mayonnaise, garlic, scallion, chipotle, and lime juice in a small bowl and mix well. Add salt, to taste. Cover with plastic wrap and refrigerate until ready to use. Keep covered in the refrigerator up to 1 week.;
- To prepare the tacos: Put the fish in a large bowl. Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle 1 teaspoon of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. Add the garlic paste to the bowl of fish. Add the Worcestershire sauce and 1/2 teaspoon pepper; turning the fish to coat. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.
- Place the flour in a shallow dish and toss the fish pieces in it a few at a time, until they're all evenly coated. Shake off the excess flour.
- Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat. Carefully add a few pieces of the fish at a time and fry until golden brown all over, about 4 to 6 minutes. Transfer to a paper towel-lined plate to drain. Season with salt and pepper while they are still hot. Allow the frying oil to return to temperature and continue to fry the fish in batches until finished.
- Wrap the tortillas in a damp kitchen towel and place in the microwave. Microwave on full power for 30 seconds until they are soft and pliable. Keep warm.
- To serve: Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves, cilantro leaves, avocado, and a little orange zest. Serve with more tartar sauce on the side and lime wedges.
Tips:
- To make the chicharrones, you will need pork belly. You can find this at most Asian grocery stores or online.
- When making the chicharrones, be sure to cut the pork belly into small pieces so that they cook evenly.
- Do not overcrowd the pan when cooking the chicharrones. This will prevent them from cooking evenly.
- Once the chicharrones are cooked, drain them on paper towels to remove excess grease.
- The tacos can be made with any type of salsa or guacamole. You can also add other toppings, such as shredded cabbage, diced tomatoes, or sour cream.
Conclusion:
Chicharrones tacos are a delicious and easy-to-make Mexican dish. They are perfect for a party or a quick weeknight meal. With just a few simple ingredients, you can make a meal that everyone will enjoy.
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