Makes about 100 tacos

By Olga and Santiago Garcia, Clint, TX. Excerpted from The Tacos of Texas (copyright © 2016 by Mando Rayo and Jarod Neece), with photographs by Marco Torres, published by the University of Texas Press.




For 1 Batch(es)


  • 60 pounds pork rind
  • 3 tablespoons salt
  • 1/2 gallon(s) water

Chicharrónes Directions

  1. Cut pork rind into 2 x 2-inch squares. Place in a cazo and turn on medium heat. At the beginning of the cooking process, mix salt and water in separate container and pour into cazo.
  2. Turn pieces of pork rinds constantly with large wooden paddle for at least 2 hours until crisp and fluffy.
  3. Take chicharrónes out of the liquid lard left in the cazo. Place them into a cardboard box lined with paper towels and let cool.

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