Tacos de chicharrones

I've got some cured, smoked pork skin. A beautiful amber  color with a ton of flavor. I know because I sampled it last night.

What to do with it? Being a proponent of nose to tail dining, I checked out the Internet to see what I could see. Pig skin, AKA Chicharrones, can be used in many ways. Seems we don't want to waste anything, and I have this caramel colored skin and I'm not likely to throw it away... After all, life is not all about filet mignon. People eat this stuff! So... reading up a bit on the Internet I embarked on my journey.

I sliced it up.

Then diced it, added to a skillet and started  to cook it to render some fat. I added some broth to give it some steaming action.

As the water boiled off

and as the fat started to render, I added some green salsa I prepared back in August.

Cook over medium low until the skin is softer, (it won't ever get completely tender)  but until soft enough to eat.

Scoop into tortillas and add some plain yogurt (or sour cream) and enjoy.

Yes, it is on a paper plate,  and no it is not pretty. But it was chewy, and delicious in a porky sort of way. It would be different if the pork skin was not cured and smoked. Since it was, it was sweet,and savory and delicious. Not something to eat everyday, but I am glad I tried it. I'd love to have a Hispanic grandma make it for me.

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
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