Recetas

Chicharrones

Ingredients:

• 1 pound pork belly, skin side rubbed with 2 teaspoons baking soda and 1 teaspoon salt
• Water to cover
• Salt and pepper to taste
• Spices of your choice such as cayenne, sugar, and paprika

Procedures:

   1. To prepare the belly: Rub the baking soda and salt all over the surface of the skin, taking care

   to distribute the powder evenly. Set the pork belly on a rack and place it uncovered in the 

   refrigerator for at least an hour but preferably overnight and for up to a day.

   2. The next day, rinse the belly in cold water and pat dry. Cut into 1-inch segments, about 

   1/3-inch thick. Place all the segments of belly into a wok and add enough water to cover the meat.

   3. Turn the heat to low. Over the course of 2 to 4 hours, depending on the moisture content of  

   your pork, slowly render the fat from the belly, turning the segments of meat every half hour or so.  

   Keep the heat on low. In the beginning, the water will look like pork stock but over time the water  

   will cook off, leaving only the lard in the pan.

   4. When only liquid fat remains in the wok, turn the heat to high and carefully monitor the pieces  

   of belly as they deep-fry in the lard. This last stage of deep-frying should take about 3 to 5 

   minutes. Using a slotted spoon, transfer the chicharrones to a plate lined with paper towels to blot 

   the extra fat. Toss with salt and your choice of seasonings. The chicharrones will remain crispy for 

   many hours.






Chalpulines


Ingredients:

• 1 lb chapulines

• 3 cloves of garlic, peeled and chopped

• 1 serrano chile, seeded and diced

• 1 lime cut into wedges

• 1/2 of an onion, chopped

• 1/2 cup of oil for frying

• salt to taste

Procedure:

You will need to pull the wings and legs off of each chapuline. Then heat the oil in a shallow pan and saute the garlic, chile and the onions until the onions are translucent. With a slotted spoon, remove and discard the onions, chile and the garlic from the oil, leaving the oil in the pan. Saute the chapulines in the oil until they are brown and crispy. Remove the chapulines and drain them well, on papertowels. Srpinkle salt over the top, and then squeeze some lime over them. You can enjoy them as a snack or use as a filling for tacos.