turning color and blistering. Then remove from heat and place them in a blender. blend to a chunky consistency, add salt to taste. Place oil and sliced onions in a sauce pan at medium heat until the ...

WE LOVE FRIED PORK RINDS for their crunch, but it’s worth getting to know their softer side, too. In his second Slow Food Fast recipe, Houston chef Hugo Ortega calls for simmering the savory snack, ...

Many people might know chicharrónes as a dried snack food — pork rinds. But in Latin cuisine, they also are fried chunks of pork that, in this dish, add a touch of decadence and crispy texture to ...

Don’t toss that beef fat—turn it into taco gold. In this episode, we show you how to take those leftover beef fatty trimmings and transform them into crispy, golden beef chicharrón, perfect for ...

There's fried chicken; then there's chicken chicharrón. What's the difference? A good chicken chicharrón is gifted with supremely crisp skin and is first rubbed with lime. After frying, it's brushed ...