#chicharron with salsa verde

[fattributes]

Chicharrón en Salsa Verde

[morethansalad]

Vegan Chicharron in Salsa Verde

[hinamikyoukachan]

🫓🫓🌯🌮

[didyoutrydynamite]

Fun bit I wanted to share about me: One of my favorite foods is "Chicharron en Salsa Verde" (Cracklins marinated in sauce) and I love to gross out my mom with it. Whenever I go buy some I always tell my mom "I'm gonna go chow down on some Moist Skin"

[fairyw1ngs]

my coworker makes me chicharrones en salsa verde every week and I don't have the heart to tell him that I don't want it anymore...I can only eat it once in a while 😭😭

[reidsbookclub]

I believe the only people that will understand this are my latino/Hispanic (or just the Mexicans 🤣) people but damn do I miss chicharrones in salsa verde

[su-castidad]

No te conozco pero sé que...

Eres zurda,

querías ser actriz,

tu banda favorita era Blink 182;

luego fue The Neighbourhood,

aunque no habláramos vi que fuiste a su concierto,

sabía que te hacía ilusión y me alegró,

tu animal favorito son los gatos,

hasta donde sé,

tenías un gato blanco,

me comentaste que tus vecinos lo odiaban,

tu odiabas a tus vecinos por eso,

eres Tauro,

aunque no por eso te encantan las vacas,

y los terneros,

te gustan los vestidos,

te gustan los vestidos de flores,

te graduaste con un vestido de flores,

te gustan las flores,

tu flor favorita es el tulipan,

quieres unos tulipanes azules,

pero los tulipanes azules son artificiales,

aunque tu color favorito es el verde,

te gusta pintar con marcadores,

te gusta pintarte las uñas de colores oscuros,

te da ansiedad y te quitas el esmalte de uñas,

tienes manos hermosas,

siempre tienes frío,

te gustaba que te calentara las manos,

tu ex te boto, rompió o quemó unos guantes que te regalé,

todo el tiempo te daba parálisis del sueño,

una vez le pegaste a ese hpta cuando tuviste una parálisis,

jajaja eso me alegra,

yo sí odio a tu ex tóxico,

porque te trató de una manera horrible,

y porque me arruino una oportunidad de ser feliz,

lo odio casi tanto como tu odias el tomate de árbol,

tu jugo favorito es el de maracuyá,

tu anterior mascota se llamaba Mara,

te encantaba ponerle nombre de frutas a los animales,

¿por qué Milo?

a Mara la adoptaste porque no la querían,

te ponías mal cada que se irritaba la piel,

la tuviste que dejar en Santander,

me dices que allá no se enferma tan fácil,

además que tuvo cachorros,

amas las empanadas,

y las empanadas con salsa de piña,

viviste en suba,

luego en la cali con 80,

tuviste miedo porque en un mal momento pensaste que te mudarías al sur de la ciudad a una casa que tu familia tiene allá,

y ahora vives cerca a donde yo vivía,

te gusta robar(me) ropa,

quitarme los gorros,

tienes un montón de fotos con mis gorros,

también con mis sacos,

amabas ir a Santander,

pero odiabas a tu abuelo,

nunca me dijiste porque,

no te juzgo,

siempre creí saber porque,

si es eso yo también lo odiaría,

hace poco me entere que te gustan los chicharrones de cujada,

pero también te gustan las gomitas,

nos gustan las gomitas,

en la universidad cuando estabamos juntos comíamos gomitas todo el tiempo,

tienes quistes,

siempre te quejabas del dolor,

el doctor te dijo que podías operarte y ponerte prótesis o ser madre,

nunca te operarias los senos,

una de las razones por las que querías ser madre joven,

soñabas con ser mamá a los 25,

aún con un hijo sigues sintiendo dolor,

tu mamá también sufre de eso,

me habías dicho que le dio cancer de seno,

lloraste por primera vez frente a mí,

lo creas o no a mi también me dolió, tu mamá ha sido un amor conmigo,

todo el tiempo te llama 'Karen',

y tú odias el 'Karen',

y odias a una Karen,

eres una chica super amorosa cuando quieres,

en la universidad te creías la verga con tu Blackberry,

Pero aún no te conozco.

[tomchatt]

Beautiful day for lunch on the patio at @guisados in #echopark - can’t decide which of their great tacos to have? Take the sampler! Small tacos of cochinita pibil, chicharrones, mole poblano, chicken tinga, steak picado, bistek en salsa verde. All on those handmade tortillas from fresh ground masa. And don’t forget an horchata - best in town! #food #realfood #lafoodie #mexicanfood #tacos (at Guisados) https://www.instagram.com/p/Cn8oQcfOwG3/?igshid=NGJjMDIxMWI=

[detroitpigout]

Number One Downriver Mexican restaurant, run by family from Mexico City. Mom and 3 Son's plating up food from the homeland. Taco Tuesday best deal $1.50 each, a new place in Wyandotte selling small Tacos for 6 bucks each 😂. Regular price only 2 bucks each for Corn Tacos everyday. Today a couple each Campachano mixed Steak and Chorizo outstanding. A couple Al Pastor and Unique Chicharron en Salsa Verde only place Downriver. The mega Cuban Torta only ten bucks outstanding, A place in Wyandotte selling Torta sandwich for 16 bucks each 😂. Started with Chorizo and Hot Bubbly Cheese name be Queso Fundidio best around town. Alambre Fries Fries mozzarella cheese, grilled onions, grilled jalapeños, steak, bacon chipotle sauce and ranch sauce. OMG fantastic best topped Fries ever and only place you can get these. Had a special guest to share this wonderful lunch with. I do believe he was impressed. #eljalapenoallenpark @eljalapeno4939 #tacotuesday #alambrefries #cubantorta #chicharonensalsaverde #quesofundido #mexicantown2 #downriverfriendseat (at El Jalapeño Mexican Restaurant & Taqueria) https://www.instagram.com/p/Cn5c1P0McuL/?igshid=NGJjMDIxMWI=

[tastyfood-x]

Chicharrones and salsa Verde with some jalapeño sauce

[axwalker]

I’ve wanted to brighten up peoples day and to ask what’s your MC / OC favorite dish/snack?

Thanks 😍

Just seeing your name in my asks brightens my day hon! Thank you for the ask @peonierose

I’m on a sort of a hiatus but I loved answering this.

Here goes:

Drake x Lexie O'Brien

They’re both great eaters but Lexie will taste anything (one of her favorites are her abuelita’s escamoles which are basically ants’ eggs) whereas Drake has his limits.  They’re both very good cooks but Drake is one of those people who cleans as he works, and when Lexie cooks the kitchen resembles a war zone. 

Lexie’s comfort food: Flamingo hot Cheetos, Mexican Elotes (extra spicy, extra mayo), and tacos de carnitas with salsa verde and chicharron (though no one makes them as her Abuelita did). After she met Drake, his chocolate cake became her favorite sweet treat. For date night, she always asks Drake to cook his kleftiko (roasted lamb with potatoes). She’s crazy about it. 

Favorite beverage: Guinness beer and a good glass of Tullamore Dew 12 years. (her grandpa from her father's side taught her to appreciate both)

I know a lot of people see Drake as Texan but I see him more as a Mediterranean guy with an American parent (one he’s not even close to), so I canon he loves greek and Italian food the most. When Bianca left he was forced to learn how to cook for him and his little sister, Bastien was more of a take-out kind of parent.  His specialties include gyros, kleftika, keftedes (Savvie’s favorite), and the chocolate cake he learned how to make from scratch for Savannah’s 11th birthday. 

Now that he’s married, he’s crazy about Mexican food. Even if he has to spend hours cleaning the kitchen after Hurricane Alexis cooked. His favorite are her Enchiladas de pollo con mole, and the Elotes she prepares with her abuelita’s recipe. 

Drake's favorite drink: a cold IPA or a Macallan's 18 Year Sherry Oak Cask (but he conforms with a 12-year).

Liam is tired of them bickering about which whiskey is better: the Scotch or the Irish (but he agrees with Drake, nothing better than a well-aged Macallan)

I had a lot of fun answering this! Thank you ;-)

[howtomexicanrecipes-blog]

Chicharrones in salsa verde such a tasty dish. Do you like it? Te gustan los ch… Chicharrones in salsa verde such a tasty dish. Do you prefer it? 💕 Te gustan los chicharrones en salsa verde? 😬Yo: Claro que si! 🐷😬 Recipe hyperlink in profile >>>>how-to-make-fried-pork-skin-in-green/ #chicharrones #chicharronesensalsaverde #pork #porkcracklings #almuerzo #brunch #mexicanfood

[foodwater]

Special Note: Conservas

The WSJ did an article recently on conservas  – tinned seafood from Spain or Portugal – that sent us down a delicious rathole.

We’ve been doing taste tests of the endless varieties – bonito del norte ventresca (white tuna belly), bluefin ventresca, bonito del norte lomo laminado, squid, octopus, anchoves, sardines, mackerel, trout, cod, stickleback, mussels, razorback clams, cockles, scallops, baby eel, roe of every kind, in olive oil, Galician sauce or brine, small and large, fried and unfried, it goes on and on. 

Our favorite brands so far have been Conservas de Cambados, Jose Gourmet, Donostia, La Brujula, Don Bocarte, Ortiz, and Ramon Pena, and our favorite types have been tuna belly (yellowfin, bluefin, albacore), white tuna, octopus, small sardines, razor clams, and cockles, in olive oil or escabeche.

While you can eat it on its own, there’s almost as many ways to eat conservas as there are varieties – it reminds me a little of Danish smørrebrød in that way. 

Some thought starters on your tapas:

Base (e.g. crostini, other bread, chicharrones, crackers, roasted seaweed, pasta, potato chips, small potatoes, beans, tortilla, naan, pizza, rice, fried rice, saffron rice, salad, lettuce, no base/ceviche in tin)

Savory (e.g. butter, lime crema, mayo, cream cheese, parmesan, chopped/sliced boiled egg, fried egg, avocado, hummus, feta, manchego cheese, goat cheese, ricotta, cream cheese, tuna salad with bonito del norte, white bean puree, curry yogurt, sardine rillette, tuna melt, pesto, spinach sauce, soft scrambled egg, roast garlic pate, sauce vierge, saffron aioli, ajo blanco in shot glass)

Citrus/acid (e.g. orange slices, preserved lemon, lemon zest, sundried tomato, tomato pulp, diced tomato, roasted cherry tomato, squeeze of lemon/lime juice, sherry/red wine vinegar, lemon garlic sauce, romesco sauce, pisto/ratatouille, mango)

Sweet (e.g. jam, honey, strawberries)

Herbs (e.g. parsley, mint, cilantro, basil, tarragon, dill)

Greens (e.g. fennel, cucumber, radish, arugula, spinach, sprouts, microgreens, radicchio)

Onion (e.g. green onion, slivered shallot/onion)

Crunch (e.g. chopped nuts, slivered almonds, pine nuts, pistachio, sesame seeds, bread crumbs)

Kick (e.g. grated garlic, capers, guindilla/piquillo peppers, jalapeno, roe, asian chili crisp, wasabi mayo, manzanilla olives, olive tapenade, pickle, relish, mustard, kimchi, salsa red/verde, pepper flakes, piment d'espelette, banderillas, hot sauce, artichoke, diced red pepper)

Flavor (e.g. sprinkle of good grey salt, pepper, paprika, olive oil, roasted seaweed pieces, sliced white asparagus, za'atar, oregano, cast-iron charring)

You obviously don’t need to include all of these but a tin of conservas is great to have when you’re famished since it’ll go with whatever you have on hand.

This WSJ recipe for roasted peppers and white tuna ventresca was delicious, though it took longer than I’d like:

[mei-mei-me]

5 Local Chicago Restaurants to Support on Cinco De Mayo

There’s no better way to celebrate Cinco de Mayo today than with tacos and margaritas. The city’s best taquerias are always delicious and dependable, but the following restaurants are my favorite local spots in the city. Some are providing DIY taco kits while others are putting together Mexican meals for delivery. Scroll through the options below and support your local businesses.

5 RABANITOS

Chef Alfonso Sotelo, who previously worked at places like Topolobampo and Xoco, opened this casual eatery in 2015. It’s hard to go wrong with the appealing menu of tacos, tortas, caldos, and vegetarian-friendly dishes. Much of the cooking is derived from longtime family recipes and provides a heavy dose of comfort to diners. XOCO alum chef Alfonso Sotelo's dishes are delightfully comforting with just the right amount of personality. Whether you order a big plate of tacos (which won’t break the bank at $2.75 a piece) or our favorite, the warm and hearty green chicken tamal, you’ll feel like a million dollars after. The menu has about 3,589 delicious things for you to choose from, with a great selection of tacos, a ton of vegetarian options, fantastic carne asada, and a very spicy ahogada torta with carnitas that happens to be one of the best sandwiches in Chicago, period.

CANTON REGIO

Fans of Pilsen’s iconic Nuevo Leon, which burned in a 2015 fire, can take refuge at this spot from the same owners. Here, they offer updated takes on classics from northern Mexico, such as beef sweetbreads, grilled basket cheese, queso fundido, and an array of skewers. The menu focuses on grilled meat, which means you can share things like incredibly tender steaks, brochetas with shrimp or chicken served dangling from medieval-looking hooks, and fajitas. Everything is well-seasoned and perfectly cooked, and this place also makes its own flour tortillas - which are so good I’d consider ordering a meal from here just to eat those.

DOS URBAN CANTINA

Beloved modern Mexican restaurant Dos Urban Cantina is back with family meals on Cinco de Mayo. Two Topolobampo vets — Brian Enyart and Jennifer Jones Enyart — make up the culinary leadership at this restaurant, which touts an elevated menu puntuacted by bold flavors. Case in point: Soft shell crab gets a morita chile and tamarind glaze; grilled mushrooms are covered in red mole; and pork tenderloin is marinated in sour orange. Folks can pick up chipotle chicken tacos ($45, feeds four) or tamal Azteca ($40, feeds four). Each order comes with dessert — either chocolate cake or tres leches — as well. Chips and guac and alcohol are optional add-ons. The only way you can mess up your order here is by skipping Jennifer's famed chocolate cake, which we're convinced is laced with loads of cocoa and pure magic.

TAQUERIA TRASPASADA 2

The signage on this skinny counter-service taqueria touts its fare as the best Mexican food in town, and while the objective truth of that may be hard to determine, it indeed does some excellent things with pork. Tacos al pastor are tender and laced with rich adobo essence; others are stuffed with delicately flavored chicharron (pork skin) and slathered with fresh, chunky salsa verde. Don’t miss out on their specials of menudo and birria (goat soup), the latter featuring forkfuls of soft, mildly gamey meat in a smoky broth.

EL MILAGRO

Chicagoans are likely familiar with El Milagro’s products, as they’re readily available in grocers across the region. The company operates several cafeteria-style taquerias and tortillerias as well, and customers line up for plates of guisados (Mexican stews) and tacos. The steak taco in particular is a feast on its own: A big piece of hanger steak is placed on two tortillas and topped with rice, beans, and cabbage slaw.

[kulthisp]

Chicharrón Con Yuca (Comida típica de Honduras)

Ingredientes:

400 g de yuca

200 g de chicharrones de cerdo, cortados en trozos

Sal

Pimienta

Aceite vegetal

Para la salsa chimol:

3 tomates , pelados, sin semillas y cortados en cubos

1 cebolla , cortada en cubitos

1 pimiento verde picante , cortado en tiras finas

3 cucharadas de cilantro , picado finamente

4 cucharadas de jugo de limón

Sal

Pimienta

Para la ensalada de col:

¼ de cabeza de col , rallada

1 zanahoria grande , rallada

1 cebolla grande , rallada

1 pimiento rojo picante , picado

1 cucharadita de orégano

2 limas

Sal

Instrucciones:

Lave bien la yuca y pélela.

Córtela por la mitad y luego corte las dos mitades a lo largo para obtener 4 trozos de cada yuca.

Retire la fibra del núcleo de cada trozo y corte cada trozo en palitos, de forma similar a unas patatas fritas grandes.

Llene una olla grande con un gran volumen de agua con sal y hierva a fuego alto.

Agregue la yuca y cocine durante 25 a 35 minutos, o hasta que esté tierna. Drene y reserve.

Durante la preparación de la yuca, prepare los chicharrones.

Vierta un gran volumen de aceite vegetal en una sartén y caliente a fuego medio.

Cuando el aceite esté caliente, fría los chicharrones por ambos lados, hasta que todos los trozos estén dorados.

Retire los chicharrones del aceite con una espumadera y colóquelos en un plato grande forrado con una toalla de papel para eliminar el exceso de aceite y mantenerlos crujientes.

Preparación de la salsa chimol:

Añada los tomates, la cebolla, el pimiento picante y el cilantro en un tazón grande. Sazone con sal y pimienta, y agregue el jugo de limón.

Mezcle bien y ajuste los condimentos si es necesario.

Preparación de la ensalada de col:

Mezcle la col, las zanahorias, las cebollas y el pimiento rojo picante.

Sumérjalos en una gran cantidad de agua hirviendo durante 3 minutos.

Escurra y seque con un paño. Deje enfriar.

Finalmente, agregue el orégano y el jugo de las limas. Sazone con sal y mezcle bien.

Sirva la yuca y los chicharrones calientes con la salsa chimol y la ensalada de col.

[survivingmexico]

In rural eastern North Carolina where I grew up, church dinners on the grounds are staples of summer. Church Homecomings are scattered throughout late spring, summer, and early fall with seemingly coordinated timing so that no two are on the same Sunday. After all, folks might want to go to more than one, depending on which church their extended family attends (or attended).

Homecoming – when everyone who ever went to a particular church comes home and brings all the young’uns and the grandbabies. It’s like a big ole family reunion.  The laughter, the hugs, the embarrassing stories of youth, watching the kids run around on the same grounds you ran around on as a kid – it makes for a truly delicious bit of nostalgia. And the food. Oh my, the food.

Although technically a potluck dinner, a Southern country church dinner on the grounds is no average run of the mill potluck where people show up with just a skimpy little side dish. No, ma’am. The rule is you bring enough to feed your entire family and at least two other people so that out of town folks don’t feel so much pressure to perform. Because it is definitely a performance. I wouldn’t say the ladies are competitive, but heaven help the poor fella who yumyums someone else’s fried chicken if his own wife made fried chicken that day.

When the last amen is said, there’s no dilly-dallying. Dozens of country boys with uncomfortably snug neckties dutifully follow their wives, mothers, and sisters to the parking lot and return heavily laden with casserole dishes and Tupperware buckets and tubs. They follow the perfectly manicured finger of the church lady in charge who is pointing everyone to the correct table. Advice for the younger men:  Remember the color of the dish you are carrying, what’s in it, and what table you put it on because you absolutely must put your wife or girlfriend’s food on your plate even if you have to search for it. The only acceptable excuse is that it was finished by the time you got to it.

More than a dozen eight-foot tables are stretched end to end piled high with everyone’s best dishes. First up – meats and main courses including sliced ham and roast beef, chicken pastry, pulled pork, lasagnas, and at least ten variations of fried chicken, followed by potato salads, seven layer salads, jello salads of every color, deviled eggs, collard greens with ham hocks, squash casseroles, macaroni and cheese, baked beans, scalloped potatoes (technically au gratin because, cheese), green bean casseroles, succotash, broccoli a dozen ways, corn on the cob, raw veggies with ranch dip, plates of sliced red tomatoes fresh off the vine,  alongside a divinely heady selection of homemade pickles and relishes. Lots of biscuits, yeast rolls, breadsticks, and cornbread both baked and fried. And of course, plates of ham biscuits are scattered throughout just in case you needed a snack while waiting in line.  

And desserts, lawdamercy! What can I say? It’s an irresistible confectionary dream or diabetic nightmare depending on your perspective.  Banana pudding with toasted meringue, coconut cream pie with real whipped cream, cheesecake, chocolate layer cake, German chocolate cake, caramel cake, carrot cake, strawberry shortcake,  Boston cream pie, lemon meringue pie, pecan pie, chess pie, apple pie, blueberry pie, peach pie (my fave!), puddings, trifles, cookies, brownies, and homemade ice cream. Oh, my! *I make most of these exquisite Southern specialties at home from scratch because I love to do it, but for folks who can’t make them at home, really SadFace because there is no bakery here that sells them.

So, when the little Mexican church we attend announced an “Anniversary Celebration” complete with a potluck dinner on the grounds, this little ole Southern girl’s heart was just all aflutter with excitement and anticipation.  Oops. Hold the phone.

Sign up sheet?  What do you mean, I can’t bring deviled eggs? All my Mexican friends love them.  I can’t bring a seven layer salad either? They love that too!

Nope, tacos. Tacos? OK, so back up and punt.  

Right now friends SOTB are saying, “yum!” and friends NOTB are going “huh?” We aren’t talking about those crunchy shells with meat-like filling that some consider tacos which I do love and recreate here in Mexico from scratch with healthy ingredients. Shhhh!  But no. A real Mexican taco is made with soft tortillas, usually corn but sometimes flour so you can fold them or roll them up depending on your age and eating style, often with una copia, a second tortilla to give a little extra support.  Basically, a tortilla is cornbread that’s been rolled out like a pie crust and lightly toasted so you can pile it up with all kinds of deliciousness.

So, the day arrived. We brought a large casserole dish of chicharrón en salsa verde (recipe below) and a 13×9 simple chocolate cake.  I forgot that a lot of Mexican women don’t bake, and ovens are often absent from Mexican homes. Mine was the only dessert other than the official celebratory anniversary vanilla sheet cake.  Faux pas? Maybe, but it was eaten, every crumb.

From the moment the church service was over and the people began setting up tables, the air was buzzing with a familiar church dinner electric excitement as people greeted friends they hadn’t seen in months or years. The menfolk paraded through the crowd with pots and pans full of the aforementioned deliciousness made by their wives and mothers and sisters into the sanctuary turned fellowship hall, and followed the perfectly manicured finger of the church lady in charge pointing them to the correct tables to display their chicken tinga, chicharrón en salsa roja, res con papas, nopales, rajas con crema and so on.  

Kids eagerly scrambled to find their places at big round tables, to nibble on corn chips and frijoles refritos, to hear instructions from the church lady, and the blessing from the pastor.  

And then, the most familiar tantalizing aroma tickled my nostrils as the top was removed from a nondescript metal box near the table. Carry me back, cochinita pibil (“Buried Little Pig”)! No time to discuss that now, but we absolutely will be comparing Down East pit-cooked barbeque to cochinita pibil in an upcoming post, and I’ll be asking my brother-in-law for the recipe for his famous sauce. Stay tuned.

This is what happens when I am unable to write for a long time; I can’t stop.  Here I am already well over a thousand words and haven’t even gotten to a recipe yet!  So, here is my husband’s very spicy, strongly seasoned recipe. This is definitely NOT a “no pica” salsa, but there were some habañero salsas on the table that were even spicier. Remember our motto, always make it yours. Use fewer serranos, less garlic, less onion if you like.  Or more. Remove the seeds if you want. Or not. Up to you.

Nico’s Chicharrón en Salsa Verde

12 tomatillos

12 serranos

One medium onion

One small head of garlic or 5-6 large cloves

1 ½ tsp salt

½ tsp black pepper

½ tsp dried herbs of choice (we used epazote & oregano)

½ kilo (1 lb) chicharrón (fried pork rind)

Place the tomatillos (whole), serranos (whole with stems removed), garlic (whole peeled cloves), and ¾ of the onion (rough chopped) in a large stockpot and just barely cover with good water. Bring to a soft rolling boil and cook until the tomatillos are soft but not bursting, about ten minutes.

Please be careful with this step and use proper precautions. If your blender cannot handle very hot liquids, allow the veggies to cool completely before blending.  You know that, right?

Transfer the veggies to a blender along with a cup of the liquid, the salt, pepper, and remaining quarter of the onion, chopped. Reserve the remainder of the liquid in a separate bowl. Blend on medium speed for one minute.

Return the salsa to the stockpot and let simmer for about five minutes, adding more liquid if the salsa gets too thick. Using a small piece of the chicharrón, taste and adjust seasoning if needed. Keep hot until time to serve, then break up the chicharrón and stir into the salsa.  

Nico’s plate

My plate

This is the point where Southern and Mexican diverge. I love the crunchy chicharrón by itself and have eaten it plain since childhood. As an adult, I like to use the salsa as a dip with a little sour cream. But I my husband loves it this way, and it is a very popular dish. Enjoy!

***Y’all, just a little side note. As I was proofreading this article, the voice in my head had a decidedly more pronounced Southern accent than usual. Weird, huh?

***************************

Read more Southern Comfort Mexican Style by Neva here.

Southern Comfort, Mexican Style – Church Dinner on The Grounds In rural eastern North Carolina where I grew up, church dinners on the grounds are staples of summer.