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,

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The porky richness and pillowy texture of crispy chicharrón (AKA pork rinds in the States) that has been encouraged to soften in simmering tomatillo sauce

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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,