Chicharrones with cascabel chilli salt & guacamole

Chicharrones with cascabel chilli salt & guacamole

By
From
Breddos Tacos
Photographer
Kris kirkham

Everywhere you go in Mexico, you see food carts with huge lengths of crackling (pork rinds) hanging from the roof. Mexican crackling is different from what we’re used to in the UK – the skin is dried out in a low oven (or in the sun) until it’s firm. It is then fried, which has a puffing effect, not dissimilar to a prawn cracker or poppadom.

Ingredients

Quantity Ingredient
1 large piece of pork skin
500ml rapeseed oil, for frying

To serve

Quantity Ingredient
Cascabel chilli salt
200g Guacamole

Method

  1. Preheat your oven to 90°C. Place the pork skin on a rack over a baking tray and cook in the oven for 3–4 hours, or until dry to touch. Break the skin into 9cm shards.
  2. Heat the oil in a deep, heavy-based pan to 190°C and add a piece of the skin. It should puff up immediately. Repeat with the rest of the skin, sprinkling the pieces with the cascabel chilli salt as they come out of the oil.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again