Introduction: Pork Rind (chicharrones) Tacos

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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.



Stainless steel oval baker (do yourself a favor, these little pans come in handy, especially when cooking for one)

Tortilla Warmer

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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.

Step 3: Serve!

Place a few rinds in a tortilla and top with shredded cheese. Optionally add some fresh cilantro and lime juice, or a nice green hot sauce like Extra Mean Green.