🇲🇽 Chicharrons with guacamole

Video Recipe

Chicharrónes are a popular Latin American and Spanish snack made from fried pork belly or pork rinds. The pork skin is typically fried until crispy and puffed, resulting in a crunchy and flavorful treat. Chicharrónes can be seasoned with salt, spices, or served with dipping sauces, and they are enjoyed as a snack or appetizer in many cultures.

Enjoy a tasty snack with our Chicharróns and Guacamole recipe. Crispy, savory pork rinds meet creamy, flavorful guacamole — a match made in snack heaven!

Chicharrons with guacamole step-by-step recipe:

Ingredients:

• 1 kg of brisket

• 1 large carrot

• 1 parsley root

• 1 celery root

• 1 leek

• 1 onion, 1 red onion

• 1 avocado

• Juice of 1/2 lime

• 1 large tomato

• 1 coriander bunch

• 1 tablespoon of olive oil

• 0.3 litres of frying oil

• A couple of bay leaves

• Salt and pepper

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Step 1

Slice a kilo of brisket into strips about 3cm thick. Place in a saucepan.

Step 2

Cut 1 large carrot, 1 parsley root, 1 celery root and 1 leek into large chunks and add to the brisket. Also add 1 whole onion. Season to taste with salt and pepper and add a couple of bay leaves.

Fill the brisket and vegetables with water and leave to boil over a medium heat for 25 minutes.

Step 3. Guacamole

Peel and mash 1 avocado with a fork. Squeeze the juice of 1/2 lime. Finely chop 1 red onion and 1 large tomato and add to the avocado. Crumble the coriander bunch into the mixture. Season with salt, pepper, 1 tablespoon of olive oil and mix thoroughly.

Step 4

Remove the boiled brisket from the broth and pat dry well with paper towels.

Step 5

Pour into a saucepan and heat 0.3 litres of frying oil over a medium heat. Be careful with hot oil! The frying temperature should be around 180C.

Place the brisket slices in the oil and fry each slice for 5-7 minutes, turning them with tongs.

Place on a plate. Dip the chicharrones in guacamole and enjoy as a snack. Bon appetit!