Braised Chicharrón Tacos - Rick Bayless

Name: Braised Chicharrón Tacos - Rick Bayless
Ingredients: 8 ounces (about 4 medium) fresh tomatillos, husked and rinsed; 1 medium white onion, sliced into ½-inch rounds; 3 garlic cloves, unpeeled; Hot green chiles to taste (roughly 1 large serrano or 1 small jalapeño), stemmed; 2 tablespoons vegetable or olive oil; 4 ounces crisp chicharrón/pork rinds, broken into about 1-inch pieces (about 2 cups) (divided use); Salt; A big handful of cilantro , roughly chopped, plus more for garnish; About 1/2 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan; 12 warm corn tortillas,

www.rickbayless.com

Experience the rich, soft textures of Braised Chicharrón Tacos, where tender pork meets smoky tomatillo sauce. Perfect for taco lovers!

View Original

Share this recipe:

Ingredients

8 ounces (about 4 medium) fresh tomatillos, husked and rinsed
1 medium white onion, sliced into ½-inch rounds
3 garlic cloves, unpeeled
Hot green chiles to taste (roughly 1 large serrano or 1 small jalapeño), stemmed
2 tablespoons vegetable or olive oil
4 ounces crisp chicharrón/pork rinds, broken into about 1-inch pieces (about 2 cups) (divided use)
Salt
A big handful of cilantro , roughly chopped, plus more for garnish
About 1/2 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
12 warm corn tortillas,