Preparation:
* chicharrón [chee-chah-RROHN] This crispy rich snack is made from pork skin that has been deep-fried twice, once in 325F oil, then again in 375F oil, making it balloon into a honeycombed puff. It is available in Latin American markets.
Remove the husks from the tomate verde and rinse will. Put into a saucepan with the fresh chiles, cover with water, and bring to a simmer. Continue simmering until soft but not falling apart, about 10 minutes. Drain the tomate verde and transfer with the chiles and 1/4 cup of the cooking water to a blender. Add the garlic and cilantro and blend until smooth.
Heat the lard in a frying pan, add the onion, and fry gently, without browning, for 1 minute. Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened - about 7 minutes. Add salt to taste and the pieces of chicharron and continue cooking over medium heat until the chicharron is just soft - about 5 minutes, depending on thickness and quality. Serve with corn tortillas and a dollop of frijoles refritos.
Source: The Art of Mexican Cooking |
