Chicharron en Salsa Verde

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Chicharron en Salsa Verde

You will want cracklins from pork, duck or goose to make this recipe. You can buy them in Latin markets, in Cajun markets and in some specialty markets, but mostly you will make this recipe after rendering some lard or duck fat yourself.

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Ingredients

Servings
  • 1 pound cracklins from pork, duck or goose, cut or broken into bite-sized pieces
  • 1 recipe salsa verde (see notes)
  • 4 tablespoons chopped cilantro
  • 1/2 cup diced white onions
  • 1/4 cup lime juice
  • Cotija cheese, crumbled, for garnish
  • 18 corn tortillas
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Instructions

  1. Pour your salsa over the cracklins in a pot, cover the pot and bring to a simmer for 20 minutes. You might need to add a little water or stock to keep it from sticking. You want the mixture to be stiff enough to not splooge out of a taco, though. You can cook your cracklins for more than 20 minutes if you want a softer texture.
  2. Heat up your tortillas and make your tacos! Top with cilantro, the onions soaked in the lime juice and cotija cheese.

Notes

  • NOTE: This is the salsa verde recipe you will need to make this. 

Nutrition Information

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Calories 589kcal (29%) Carbohydrates 37g (12%) Protein 51g (102%) Fat 26g (40%) Saturated Fat 9g (45%) Cholesterol 72mg (24%) Sodium 1427mg (59%) Potassium 178mg (5%) Fiber 5g (20%) Sugar 1g (2%) Vitamin A 64IU (1%) Vitamin C 5mg (6%) Calcium 91mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 589 kcal

% Daily Value*

Calories 589kcal 29%
Carbohydrates 37g 12%
Protein 51g 102%
Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 72mg 24%
Sodium 1427mg 59%
Potassium 178mg 4%
Fiber 5g 20%
Sugar 1g 2%
Vitamin A 64IU 1%
Vitamin C 5mg 6%
Calcium 91mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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