I may have misspelled it but you know what I mean, those great big slabs
of pork skin with meat. I usually just nuke them in the microwave and
serve with some fresh corn tortillas, a home made chili pequin sauce and
some garnishes... BTW fresh lime juice did the trick for my onions.
I'm a gringo so forgive me if I am not doing these slabs of meat justice.

"Sonoran Dude" wrote in message
...
I may have misspelled it but you know what I mean, those great big slabs
of pork skin with meat. I usually just nuke them in the microwave and
serve with some fresh corn tortillas, a home made chili pequin sauce and
some garnishes... BTW fresh lime juice did the trick for my onions.
I'm a gringo so forgive me if I am not doing these slabs of meat justice.

-----
I'll be crumbling some chicharron on the tostadas I'm making for my family
tonight. Deep fried corn tortilla, ladled with refried beans, some avocado,
some chicharron, some salsita on top, a bit of onion and lettuce.... and
yummy! The best darned Mexican antojito ever created.

On Apr 25, 9:28?am, Sonoran Dude wrote:
I may have misspelled it

Yes, you did misspell "chicharrones".

So did I, but it was intentional, because your newreader might not
display the accent mark over the strong "o", and you'd see
"chicharr?nes" instead.

but you know what I mean,

No, I don't know what you mean. Like a typical gringo, you don't even
know what "chicharrones" are, because (1), you don't speak Spanish,
and (2), you gringos always confuse the cooking method with the
result.

"Chicharron" refers to some meats or rinds that been cooked to a
crisp, or to something that has been "achicharrado" which means
'charred'.

those great big slabs of pork skin with meat.

If you want to talk about crispy pork rinds, say "chicharrones de
cerdo". If you're interested in crispy fish or chicken skins, say
"chicharrones de pescado" or "chicharrones de pollo".

If you want "chicharrones de queso", it's cheese that has been fried
until it's crispy.

In figurative use, "chicharron" refers to any overcooked food, and in
slang, a "chicharron" is a person with a very dark sun tan.

On Apr 25, 9:28 am, Sonoran Dude wrote:
I may have misspelled it but you know what I mean, those great big slabs
of pork skin with meat. I usually just nuke them in the microwave and
serve with some fresh corn tortillas, a home made chili pequin sauce and
some garnishes... BTW fresh lime juice did the trick for my onions.
I'm a gringo so forgive me if I am not doing these slabs of meat justice.

Hey Dude, I've eaten them just with salsa instead of chips also in
some tomato sauce with chiles, onions and cut tomato in a guidado of
sorts. I like to add it to a couple of fried eggs, some nice hot
tortillas and beans.... What a breakfast or dinner
mmmmmmm
chilichick

"Sonoran Dude" wrote in message
...
I may have misspelled it but you know what I mean, those great big slabs of
pork skin with meat. I usually just nuke them in the microwave and serve with
some fresh corn tortillas, a home made chili pequin sauce and some garnishes...
BTW fresh lime juice did the trick for my onions. I'm a gringo so forgive me if
I am not doing these slabs of meat justice.

With BEER!

Dimitri

On Apr 26, 11:10�am, chilichick wrote:
On Apr 25, 9:28 am, Sonoran Dude wrote:

Hey Dude, I've eaten them just with salsa instead of chips also in
some tomato sauce with chiles, onions and cut tomato in a guidado of
sorts. *

"Guidado" is not a Spanish word, but, at least you're trying.

Pork Belly? Google for some recipes, I have eaten it in Korea, Germany and
Italy. You have to try some of it braised in your favorite sauce, very
rich but very good, so smaller portions than you might usually serve.

Try it braised in a chile sauce, plated with Huevos Divorciados seperating
the two.

On Apr 25, 11:28 am, Sonoran Dude wrote:
I may have misspelled it but you know what I mean, those great big slabs
of pork skin with meat. I usually just nuke them in the microwave and
serve with some fresh corn tortillas, a home made chili pequin sauce and
some garnishes... BTW fresh lime juice did the trick for my onions.
I'm a gringo so forgive me if I am not doing these slabs of meat justice.

I've had them in a beach restaurant in Puerto Vallarta (1976) just as
pork skins marinated in oil and vinegar and chiles... not fried or
crisp... soft with some stubble still attached. Not too appetizing,
unfortunately.

Jack

"Jack Tyler" wrote in message
oups.com...
On Apr 25, 11:28 am, Sonoran Dude wrote:
I may have misspelled it but you know what I mean, those great big slabs
of pork skin with meat. I usually just nuke them in the microwave and
serve with some fresh corn tortillas, a home made chili pequin sauce and
some garnishes... BTW fresh lime juice did the trick for my onions.
I'm a gringo so forgive me if I am not doing these slabs of meat justice.

I've had them in a beach restaurant in Puerto Vallarta (1976) just as
pork skins marinated in oil and vinegar and chiles... not fried or
crisp... soft with some stubble still attached. Not too appetizing,
unfortunately.

Jack
Ya, not really fond of pickled pig skin or the feet either, but do like
good cracklin, especially in cornbread.

On Apr 26, 4:53�pm, Jack Tyler wrote:
I've had them in a beach restaurant in Puerto Vallarta (1976) just as
pork skins marinated in oil and vinegar and chiles... not fried or
crisp... soft with some stubble still attached. *Not too appetizing,
unfortunately.

No te gustas comer "chicharron con pelos"? ;-)

"Rechazo Todo" wrote in message
oups.com...
On Apr 26, 4:53?pm, Jack Tyler wrote:
I've had them in a beach restaurant in Puerto Vallarta (1976) just as
pork skins marinated in oil and vinegar and chiles... not fried or
crisp... soft with some stubble still attached. Not too appetizing,
unfortunately.

No te gustas comer "chicharron con pelos"? ;-)

Thank you Booger

On Apr 26, 1:38 pm, Rechazo Todo wrote:
On Apr 26, 11:10?am, chilichick wrote:

On Apr 25, 9:28 am, Sonoran Dude wrote:
Hey Dude, I've eaten them just with salsa instead of chips also in
some tomato sauce with chiles, onions and cut tomato in a guidado of
sorts. ?

"Guidado" is not a Spanish word, but, at least you're trying.

sorry, didn't spell check... guisado saw it afterwards

On Apr 26, 7:49?pm, "Gunner" gunner@ spam.com wrote:
"Rechazo Todo" wrote in message

No te gustas comer "chicharron con pelos"? ;-)

Thank you Booger

"Que su boca se haga chicharron"

If you are interested in seeing how they are made in my town in
Mexico, look he http://rollybrook.com/carnitas-1.htm

On Apr 26, 7:15 pm, "Gunner" gunner@ spam.com wrote:
... but do like
good cracklin, especially in cornbread.

Yep, and even more especially, cracklins in hot-water cornbread made
into oblong patties and fried.