Yes, pork rind tacos are a thing. :)
This is a simple and fun way to enjoy chicharrones, otherwise known as pork rinds. By coating them in salsa and baking them, they take on a whole new character, tender, or with one modification, tender on the inside and crispy on the outside. This recipe will cover both methods.
A word about sourcing: Those pork rinds in a bag at the grocery store are okay, but if you have a local Hispanic grocery store, look and see if they sell whole chicharrones (about a foot square). Fresh fried pork rinds are lighter, crunchier, cheaper, and far tastier than anything that comes in a bag with a bar code. While you are there get to know the store and the folks in it, if you enjoy Hispanic cuisine, they can help you immensely.
- 1/2 a large pork rind
- 1/2 jar of salsa (we used CaJohn's Black Bean & Corn Gourmet Salsa)
- 1 cup shredded cheese (your choice)
- 1/2 dozen Soft Taco Tortilla
Stainless steel oval baker (do yourself a favor, these little pans come in handy, especially when cooking for one)
Step 1: Toss Da Salsa
Preheat oven to 425 degrees Fahrenheit. Add about 1/2 jar of salsa to the pork rinds in a bowl and toss until well coated.
Step 2: Bake
Add the rinds to a foil lined baker. This will result in tender pork rinds. If you like them tender on the inside and crunchy on the outside, place them on a foil lined baking sheet. Bake in the oven for 15 minutes. While the rinds are in the oven, warm tortillas in tortilla warmer. I do this by separating the tortillas in the warmer with slightly damp paper towels and nuking in the microwave for about 45 seconds.