Food Recipes Dinner Meat Dishes Salsa Verde Chicharrón Tacos 5.0 (2) 2 Reviews For this unusual recipe, chef Enrique Olvera quickly simmers fried pork rinds in salsa verde until tender, then turns them into a taco filling. Crumbled pork rinds on top add crunch. Slideshow: More Taco Recipes By Enrique Olvera Enrique Olvera Enrique Olvera is the prominent Mexican chef behind Pujol in Mexico City, which was No. 5 on the World's 50 Best Restaurants list in 2022, which made it The Best Restaurant in North America. Other restaurants in his Casamata hospitality group include Cosme and Atla in New York City, Criollo in Oaxaca, and Damian in Los Angeles. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Rate PRINT Share Trending Videos Close this video player Photo: © Con Poulos Total Time: 30 mins Yield: 6 Ingredients 1/4 pound thick, crisp chicharrones, plus crushed chicharrones for garnish (see Note) 1/3 cup water 1 1/2 cups Salsa Verde Salt Six 8-inch Corn Tortillas or fresh corn tortillas, warm Sour cream purslane or watercress, for serving Directions In a large skillet, combine the chicharrones and water and cook over moderately high heat, stirring, until the chicharrones start to soften and the water is absorbed, 3 to 5 minutes. Add the salsa verde and cook over moderate heat, stirring, until the chicharrones are coated and the salsa is thick, about 5 minutes. Season with salt. Serve in the corn tortillas, topped with sour cream, purslane and crushed chicharrones. Notes Look for good-quality chicharrones, preferably with a little meat attached, at Mexican markets. Suggested Pairing Tangy tomatillo salsa is fantastic with equally bright, citrusy white wines. Try these tacos with a vinho verde. Originally appeared: September 2015 Rate It Print