CHICHARRON EN SALSA VERDE RECIPE

Steps:

• Grill tomatillos and serrano chiles.
• In a food processor, blend tomatillos, chicken broth, garlic, peppers, salt, onions and half of the cilantro.
• In a deep sauce pan, heat the oil and cook the sauce for 15 - 20 minutes.
• In the meantime break the pork chicharron (crispy fried pork skin) down to medium sized pieces (1 - 2 inches) and add to the sauce when cooked.
• Cook for an additional 5 - 10 minutes. The sauce should be thick but also still runny, so you may need to add some water or chicken stock.
• Before serving sprinkle remaining chopped cilantro.
• Enjoy your tacos!

Steps:

• To make the salsa, boil the tomatillos (without the papery husk), and jalapenos, until the jalapenos change color. Put all the tomatillos, and jalapenos in a blender, add some of the water that was used to boil them. Add the onion coarsely chopped, along with the cilantro, garlic salt and bouillon.
• To prevent minor burns, either use a clean washcloth instead of the top of the blender to cover, or if your blender top has the little attachment you can remove, remove it before you blend the hot ingredients. Blend everything.
• Chop the chicharrones to bite size, and reserve.
• Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones.
• Let everything simmer for some 15 minutes before serving.
• Serve hot, with refried beans and flour tortillas.