Crema de Chicharrón - The Local Palate

Name: Crema de Chicharrón - The Local Palate
Ingredients: ½ white onion, chopped; 6-7 chiles guajillo, seeded, lightly toasted, and rehydrated*; 4 tomatoes, roasted, skinned removed; 8 ounces whole crispy pork skins (chicharrones) plus 4 ounces ground pork skins for garnish; 2 cups chicken or vegetable stock; ½ cup heavy cream; Cotija cheese for garnish; Cilantro for garnish; Limes for garnish; *Chef's Note: To rehydrate dried chilies, remove seeds and toast lightly. Let cool then submerge chilies in hot water. Cover with plastic and let sit for 30 minutes.

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Ingredients

½ white onion, chopped
6-7 chiles guajillo, seeded, lightly toasted, and rehydrated*
4 tomatoes, roasted, skinned removed
8 ounces whole crispy pork skins (chicharrones) plus 4 ounces ground pork skins for garnish
2 cups chicken or vegetable stock
½ cup heavy cream
Cotija cheese for garnish
Cilantro for garnish
Limes for garnish
*Chef's Note: To rehydrate dried chilies, remove seeds and toast lightly. Let cool then submerge chilies in hot water. Cover with plastic and let sit for 30 minutes.