Скачать или смотреть Let's Make Tacos de Chicharron Guisado

The porky richness and pillowy texture of crispy chicharrón (AKA pork rinds in the States) that has been encouraged to soften in simmering tomatillo sauce ranks high on the list of Mexico’s favorites. When I first moved to central Mexico, I was so taken with the omnipresent meaty, crunch of chicharrón that I ignored any cooked offering. It wasn’t until several years later that I woke up to the luxurious texture that a simple simmer can create. The version I’m offering here enhances that texture with potato and a final crowning of crisp chicharrón. Though it may sound a little over the top, I love to chop up several bacon slices, cook the pieces until crisp, use the fat to cook the sauce, then sprinkle crunchy bacon over the tacos as they’re made.

Here's the recipe: https://www.rickbayless.com/recipe/br...