Ingredients
For the Chicharrones:
- Pre-made chicharrones available at most grocery stores or Latin markets
Or to make from scratch:
- Pork skin cut into pieces
- Salt
For the Fresh Guacamole:
- 2 ripe avocados
- 1 small onion finely chopped
- 1 tomato seeded and diced
- 1-2 jalapeños seeded and minced (adjust to taste)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro chopped (optional)
Instructions
If Making Chicharrones from Scratch:
Prepare the Pork Skin:
- Rinse the pork skin and pat dry. Cut into manageable pieces.
- Season with salt and let it sit, preferably overnight in the refrigerator, to dry out.
Cook the Pork Skin:
- Place the pork skin pieces in a large pot and cover with water. Bring to a boil, then simmer until the water evaporates and the skins start to fry in their own fat, turning golden and crispy.
- Remove the chicharrones from the pot and drain on paper towels.
For the Fresh Guacamole:
Prepare the Avocados:
- Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
Make the Guacamole:
- Mash the avocado with a fork or potato masher to your desired consistency.
- Add the chopped onion, tomato, jalapeños, and lime juice. Mix well.
- Season with salt and pepper, and if using, stir in chopped cilantro.
Serve:
- Serve the fresh guacamole with the chicharrones. If the chicharrones are large, you can break them into smaller pieces for easier dipping.