This preparation hardly needs an introduction; many corn dough based antojitos ("little cravings", Mexican snacks) are filled with this delicious stew of chicharrón prensado (pressed pork cracklings) cooked in a red guajillo pepper sauce ... click on title for more
Tag: chicharron
Street Food: Mexico City Style Gorditas
Homemade Pressed Pork Cracklings – Chicharrón prensado casero
Chicharrón prensado is made from the bits left behind after frying large batches of pork meat and rinds (such as carnitas or chicharrón). The leftover bits are collected from the bottom of the pot, and pressed into perforated moulds, to compact the bits of meat, fat and skin into a block, and squeeze some of the melted fat out. In Mexico and some parts of the USA, it is possible to buy chicharrón prensado, but I have never seen it here in Canada ... click on title for more
Filipino-Mexican Culinary and Cultural Exchange
Chicharrones Norteños – Northern Style Chicharrones
This snack, prepared from pork belly (barriga de cerdo), is known as chicharrones tradicionales (traditional) in Spain, and they are popular in some Latin American countries, such as Colombia and Cuba. In Mexico, this type of chicharrón has been a staple in its northern states for a long time, particularly Nuevo León, and more recently, it is being embraced nationwide ... click on title for more