50 chicharrones cracklins Recipes

skinless, boneless chicken breast meat - cut into chunks, dark rum, lemon juice, minced garlic, worcestershire sauce, garlic powder, adobo seasoning, onion powder, ground black pepper, ground coriander, sazon with coriander and achiote, all-purpose flour, corn oil for frying

fresh mozzarella, coarsely grated (2 cups), cooked small red beans or kidney beans, rinsed and drained if canned, chopped chicharron (fried pork rind), corn tortilla flour (masa harina), water at room temperature, salvadoran coleslaw

green plantains, pork cracklings (chicharron) or 1/2 cup bacon, garlic cloves (more or less to taste), adobo seasoning, olive oil (can be substituted for canola oil)

boneless pork (butt, roast or pork for carnitas (cut into 1 1/2 in cubed chunks ), cumin powder, salt, pepper, lemon (halfed), sour orage juice (goya naranja agria), cooking oil (corn prefferably)

cooked beans, dried crunchy pork rind, broken up in small pieces (chicharron), canned corn niblet, canned or bottled chopped cactus leaves (nopales), diced onions, cooking oil, serrano chilies, finely diced, salt

bolillo roll, fresh fried pork skins (chicharron), hot salsa , 3-4 tbsp for each sandwich (your choice)

shallots, peeled and trimmed, onion, cut into large dice, garlic cloves, cilantro, parsley, bay leaves, peppercorns, dried oregano leaves, white vinegar, salad oil, salt, chicken wings trimmed and sectioned, tip and 2-bone section reserved for stock, meat pushed down to expose the single bone making a drummette or lollipop, flour , for dredging, canola oil, for frying, jalapeno dipping sauce , recipe follows, red wine vinegar, mustard, honey, jalapeno, halved

kilo de frijoles bayos, kilo de salchichas, de chicharron de cerdo, kilo de chorizo, ramas de cilantro, chiles serranos, jitomates, kilo de tocino, lata de cerveza