Chicharrón en salsa is a popular breakfast and dinner dish in Mexico, made of pork rind cooked in a mild spicy salsa, seasoned with coriander. It is often accompanied with refried beans and corn tortillas.
INGREDIENTS Pork cracklings (Fried out pork fat with attached skin, salt added), Tomatoes, tomatillos, serrano peppers, salt and tomato bouillon and garlic.
ALLERGENS Produced in a facility that uses Wheat, Almonds, Peanuts, Sesame Seeds, and Eggs
NUTRITION PER SERVING 1cup (130g) Calories 180, Fat 9g, Proteins 28g, Carbs 3g
COOKING INSTRUCTIONS
Stovetop
Take your frozen food out of the freezer and put it in the refrigerator to thaw. For a faster alternative, we recommend the Hot Water-Bath (Baño Maria) method: Use boiling tap water and immerse the plastic-wrapped meat in a large pot for about 15 minutes, stirring occasionally. Stirring is important because it prevents a cold zone from developing around the food, insulating it from the remaining warm water.
Heat it in a saucepan for about 7-10 minutes.
Stovetop
Take your frozen food out of the freezer and put it in the refrigerator to thaw. For a faster alternative, we recommend the Hot Water-Bath (Baño Maria) method: Use boiling tap water and immerse the plastic-wrapped meat in a large pot for about 15 minutes, stirring occasionally. Stirring is important because it prevents a cold zone from developing around the food, insulating it from the remaining warm water.
Place the Barbacoa on a pan and heat it up at medium-low for about 10-12 minutes.
Enjoy!
