Chicharrones
Here is a classic New Mexican snack. We have been making chicharrones in my family for many years. They are delicious and addictive! You really have to be careful not to overindulge in this yummy snack. I like to add them to burritos, and in this recipe I show you a couple of different ways to enjoy them, but you can definitely enjoy them alone.
Ingredients
Ingredients for Chicharrones
- 3 lbs. Pork Fat
- 1 tsp Salt
- Tortillas
- Guacamole Recipe below
- Refried Beans Recipe below
- Chopped Green Chile
Ingredients for Guacamole
- 4 Avocados
- ¼ Medium Onion
- 1 Serrano Pepper
- 1 clove Garlic
- 1 tsp Kosher Salt
- 1 tbsp Cilantro
- 2 Small Tomatoes Deseeded and diced
- ½ Lime's Juice
Ingredients for Refried beans
- 1 ½ - 2 cups whole cooked pinto beans
- 1 tbsp bacon grease Olive oil, canola oil will work as well
Instructions
Chicharrones
- Cut pork fat into 1 inch to ½ inch cubes.
- Heat a cast-iron pan on medium to high heat, and add pork fat.
- Cook for about 30 minutes, or until they turn a golden brown.
- Prepare to stir continuously.
- Using a strainer put them onto paper towels to drain any excess oil.
Directions to make guacamole:
- Combine onion, serrano pepper, garlic and salt into a mini chopper, or blender.
- Pulse until ingredients are chopped.
- Deseed and dice tomatoes.
- Peel and deseed avocados and add to a bowl.
- Mash avocados until smooth.
- Add mixture from chopper and tomatoes and stir together.
- Add lime, and stir all ingredients to combine.
Directions to make Refried beans:
- Melt bacon grease in a cast iron pan, add beans and mash with a potato masher until you reach a smooth, creamy texture.
- Allow beans to cook for at least ten minutes stirring occasionally to thicken a bit.
Assembling
- To assemble guacamole & chicharron burrito warm a tortilla on a comal, or cast iron pan.
- Layer guacamole and chicharrones on top, and fold burrito together.
- The guac & chicharron burrito don’t store in the refrigerator very well.
- It tends to get soggy, so enjoy soon after assembling.
- To assemble bean and chicharron burrito, warm a tortilla on a comal, or cast iron pan.
- Layer refried beans on half of the tortilla, then add chopped green chile and chicharrones.
- Fold the top of the tortilla first, and then fold in the sides.
- Enjoy immediately, or wrap in aluminum foil.
- The burritos will keep in the refrigerator for up to five days
Video
Notes
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