Chicharrónes
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.
Ingredients
- 60 pounds pork rind
- 3 tablespoons salt
- 1/2 gallon(s) water
Instructions
- 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.
- Turn pieces of pork rinds constantly with large wooden paddle for at least 2 hours until crisp and fluffy.
- Take chicharrónes out of the liquid lard left in the cazo. Place them into a cardboard box lined with paper towels and let cool.
