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Description
Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture.
Ingredients
US|METRIC
7 SERVINGS
- 8 oz. chicharrones (broken into 1" pieces, about 6 cups, divided)
- 2 Tbsp. lard (bacon fat, or vegetable oil)
- 3 jalapeños (or serrano chiles, seeds removed if desired, finely chopped)
- 5 garlic cloves (finely grated)
- 1 large white onion (finely chopped, divided)
- 1/2 tsp. freshly ground black pepper
- 1 1/2 tsp. kosher salt (plus more)
- 1 lb. tomatillos (husks removed, rinsed, chopped)
- refried beans (for serving)
- 12 corn tortillas (–16 warm small)
- chopped cilantro
- lime wedges
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium530mg22% |
| Potassium320mg9% |
| Protein4g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A6% |
| Vitamin C30% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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