Trompo De Chicharrón (3pz) Recipe
Tacos de Trompo de Res con chicharrón, tortilla de maíz taquera y chicharrón crujiente (3 piezas)
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Ingredients
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Meat Preparation
Tortillas
Garnishes
Method
Meat Preparation
- 1
Marinate the Beef
In a large bowl, combine the beef, salt, black pepper, garlic powder, onion powder, cumin, oregano, and lime juice. Mix well to ensure the beef is evenly coated with the spices. Cover and refrigerate for at least 2 hours, preferably overnight for better flavor.
- 2
Prepare the Chicharrón
In a pot, add the pork belly and pork fat. Cover with water and bring to a boil. Reduce heat and simmer until the pork is tender, about 1.5 hours. Once tender, remove the pork from the pot and let it cool slightly. Cut into bite-sized pieces.
- 3
Fry the Chicharrón
In a skillet, heat some oil over medium heat. Add the pork pieces and fry until they are crispy and golden brown. Remove and drain on paper towels.
Taco Assembly
- 4
Warm the Tortillas
In a dry skillet, warm the corn tortillas for about 30 seconds on each side until pliable and slightly toasted.
- 5
- 6
Serve
Serve the tacos immediately with lime wedges on the side for extra flavor.
