Tacos de Chicharrón with Spicy Cabbage

Excerpted from The Tacos of Texas (copyright © 2016 by Mando Rayo and Jarod
Neece), with photographs by Marco Torres, published by the University of Texas
Press.

Servings: 6

Author:

Course:

Main Course

Cuisine:

All Year

Keywords:

pork jalapeno tomato

🧂 Ingredients

1 cup(s) finely shredded cabbage
1 can(s) sliced jalapeños
1 pound(s) fresh tomatoes
4 teaspoons vegetable oil
1 ounce(s) chicarrónes (pork rinds)
8 corn tortillas, heated
1/4 cup(s) crumbled queso fresco

Instructions

1 Place the shredded cabbage in a small glass bowl. Pour liquid from the can of
jalapeños over the cabbage, toss well, and allow to marinate for about 10
minutes, while you prepare the tacos.
2 Fill a 2-quart saucepan with water and bring to a boil. Add the whole tomatoes
and allow to simmer for 1 minute. Remove the tomatoes and discard the water.
Peel the tomatoes, cut in half, and remove the seeds. Add the tomato pieces to a
blender, along with the clove of garlic. Make a puree.
3 Add the vegetable oil to a 9-inch skillet, and heat for about 1 minute over a
medium flame. Add the tomato puree, and simmer for about 3 to 5 minutes until
the sauce is reduced.
4 Divide the chicharrónes between all of the tortillas. Top with the warm sauce,
sliced jalapeños, marinated shredded cabbage, and crumbled queso fresco.