Welcome to a savory journey through Mexican street food with a recipe brought to you by Cooking Con Claudia. Today, we feature a popular snack known as "Chicharrón Preparado," a tantalizing dish where crispy wheat chicharrones are topped with an array of fresh ingredients, adding a delightful mix of textures and flavors. Perfect for a casual gathering or just when you crave a snack that gives you a taste of Mexico.
Ingredients:
- Wheat chicharrones (as many as you'd like to prepare)
- 1 cucumber, peeled and cut into small strips
- 1 tomato, diced
- 1/2 head of cabbage, finely shredded
- 1 avocado, sliced
- Pickled pork skin (optional, cut into similar size as cucumber strips)
- Queso Cotija, crumbled (to taste)
- Mexican crema or sour cream (to taste)
- Your favorite hot sauce (e.g., Valentina or Tapatio)
- Oil for frying
- 1 lime, cut into wedges for garnish
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Prep Time: 20 minutes
Cook Time: 5 minutes per chicharrón
Total Time: Depends on the number of chicharrones you prepare
Equipment: Large frying pan or pot, tongs, kitchen towels
Servings: Varies
Instructions:
1. Begin by heating enough oil in a large frying pan on medium-high heat to allow the chicharrones to float but not be fully submerged.
2. While the oil is heating, prepare the vegetables: finely shred the cabbage; peel the cucumber, cut into half, and slice into strips; dice the tomato; crumble the queso Cotija; and slice the avocado when you're ready to assemble the chicharrón to ensure it stays fresh.
3. Once the oil is hot, carefully add a wheat chicharrón to the pan. It will start to puff up and form a bowl-like shape. Guide it with tongs to keep it open. Fry until it is crispy and golden brown, being careful not to burn it.
4. Remove the chicharrón and drain on kitchen towels to remove excess oil.
5. To assemble, start by spreading a layer of crema or sour cream on the chicharrón. Add a generous layer of shredded cabbage followed by tomato, cucumber, and pickled pork skin if using.
6. Sprinkle a good amount of crumbled queso Cotija on top.
7. Squeeze fresh lime juice over the toppings and add another sprinkle of queso Cotija.
8. Place avocado slices on top, then finish with a drizzle of crema or sour cream and a generous pour of your favorite hot sauce.
9. Enjoy immediately to ensure the chicharrón stays crisp and crunchy.
Cooking Tips:
- Adjust toppings according to your preference.
- Serve immediately after assembling to preserve the crunch of the chicharrón.
- If you can't find wheat chicharrones, regular pork chicharrones can also be used but the texture and taste will be different.
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Remember to visit Cooking Con Claudia on YouTube for more delicious recipes: https://www.youtube.com/@CookingConClaudia
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