Chicharrones are a very popular traditional Mexican snack. It’s not one I like particularly. Deep fried pig skin. Gracías no. Chicken skin is another matter.
I made a sort of enchilada casserole last Sunday that involved chicken thighs among other things. And because it was such a dismal day weather-wise I took the time to make some condiment additions to the dish, pepitas (Mexican pumpkin seeds) that I oven-browned in the pan of chicken fat after I’d roasted the thighs. And when that was done I took the skin off of the thighs, spread that out on the same pan and roasted it until it was crunchilicious. I also whipped up a cilantro (sorry Ann) salsa.
The casserole (because I was too lazy to roll them up individually after all that condiment making) was layered corn tortillas, cheese, black beans, sour cream and house-made salsa verde. What’s not to like? And if you’re worried Ann, there was no cilantro in the damn thing.
One Reply to “Chicharrones de pollo”
at least you didnt ruin the casserole