Pork Rind Tacos Recipes

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CHICHARRONES TACOS



Chicharrones Tacos image

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

2 pounds pork belly fat, cut into 1 by 1 by 2-inch pieces
1 tablespoon kosher salt
1 1/2 cups Tomatillo-Blackened Serrano Chile Salsa (page 135)
10 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Pickled jalapeño rings, chopped fresh cilantro leaves

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.

PORK RIND TACOS



Pork Rind Tacos image

Make and share this Pork Rind Tacos recipe from Food.com.

Provided by pebbles4ann

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

5 ounces unsalted pork rinds
1/4 cup onion (chopped)
1/2 cup tomatoes (chopped)
1/4 cup cilantro (chopped)
2 roasted green chilies (peeled)
2 tablespoons cider vinegar
1 cup water
salt
pepper
garlic
16 corn tortillas

Steps:

  • Break up rinds. If you are using salted pork rinds, mix them with water. Bring to a boil, and drain. If unsalted, skip this step. Combine rinds, onion, tomato, cilantro, chilies, vinegar, and 1 cup water. Season to your liking. Bring to a boil, then simmer 10 - 15 minutes. Heat corn tortillas on a griddle. Fill with mixture and serve.

Nutrition Facts : Calories 228.3, Fat 2.8, SaturatedFat 0.5, Sodium 48.2, Carbohydrate 47, Fiber 6.8, Sugar 3, Protein 6.2

PORK RIND NACHOS



Pork Rind Nachos image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

Canola oil, for frying
6 ounces uncooked pork rinds (or pre-cooked store-bought), chopped
8 ounces 80/20 ground beef
3 ounces dry taco seasoning
6 ounces Mexican blend cheese
3 ounces chopped iceberg lettuce
1 ounce diced jalapeños, fresh or canned with seeds
1 ounce diced onions
1 ounce diced tomatoes
2 ounces sour cream
3 ounces salsa

Steps:

  • Turn a deep fryer to 350 degrees F. When the fryer reaches 350 degrees, place a handful of uncooked pork rinds into the hot oil. Allow the rinds to cook and expand in the oil for 3 to 5 minutes. Don't overcook or the rinds will become tough. (If you don't have a fryer, you can substitute pre-cooked store-bought pork rinds.)
  • Place the beef into a hot fry pan. Lightly mix the beef with half of the taco seasoning and fry and chop into smaller pieces until the beef is fully cooked.
  • Find a round 9-inch plate and place the lightly crisped pork rinds onto the plate. Sprinkle the rinds with the remaining taco seasoning. Then top the rinds with the cooked and drained taco meat pieces. Put on the Mexican cheese. Place the plate into the microwave for 2 minutes to melt the cheese. Remove the nachos from the microwave and the top with lettuce, jalapeños, onions and tomatoes. Serve with a side of sour cream and your favorite salsa.

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