Dinner: Salsa Verde Chicharrón Tacos
Ingredients
1/4 pound thick, crisp chicharrones, plus crushed chicharrones for garnish (see Note)
1/3 cup water
1 1/2 cups Salsa Verde
Salt
Six 8-inch Corn Tortillas or fresh corn tortillas, warm
Sour cream
purslane or watercress, for serving
Instructions
In a large skillet, combine the chicharrones and water and cook over moderately high heat, stirring, until the chicharrones start to soften and the water is absorbed, 3 to 5 minutes. Add the salsa verde and cook over moderate heat, stirring, until the chicharrones are coated and the salsa is thick, about 5 minutes. Season with salt. Serve in the corn tortillas, topped with sour cream, purslane and crushed chicharrones.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
