Tacos de Chicharrón en Salsa Verde Recipe — Authentic Mexican

1 Ingredients

1

Bring the 2 litres of water to a boil. Add the chicharrón pieces and boil for 5 to 10 minutes to soften and de-salt them. Drain and reserve.
2

In a separate pot, combine the tomatillos and chiles serranos with the 2 cups of water. Cover and simmer for 10 minutes, until the tomatillos turn olive green.
3

Let the tomatillos and chiles cool slightly, then transfer to a blender. Reserve the cooking liquid.
4

Add the garlic, cilantro, and 1/2 tsp salt to the blender. Blend until completely smooth.
5

Pour the salsa into a wide pot or deep skillet over medium heat. Bring to a simmer.
6

Once the salsa is bubbling, add the boiled chicharrón pieces and stir to coat.
7

Cook for 2 to 3 minutes, just until the chicharrón begins to soften but still has some bite at the edges.
8

Adjust salt and consistency, loosening with a splash of the reserved tomatillo cooking liquid if the salsa gets too thick.
9

Serve immediately in deep bowls or directly on warm tortillas, with frijoles de la olla alongside.

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Use thin chicharrón (chicharrón delgado) — the thick puffy kind doesn't absorb the salsa properly.
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Eat this fast — the longer the chicharrón sits in the salsa, the soggier it gets. Half the pleasure is the contrast between crisp and softened.
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A few sprigs of epazote added to the simmer take this to another level.