By David Calito Beef Dish Mexican, Salvadorean, Spanish Deep Fry
March 21, 2015
Chicharron (crackling) is a dish generally made of fried pork rinds, chicken and beef.
2 Pound Pork or Beef
1 Tablespoon Paprika
1 Tablespoon Pepper
1 Tablespoon Salt
1/2 Tablespoon Garlic Powder
2 Tablespoon Lemon Juice
First put the pork or beef on a table and Clean with a towel.
Cut into pieces ( 3 inch x 3 inch) add salt, pepper, paprika and garlic powder.
In a large pot cover it with oil heat over high temperature .
Deep the pork or beef and fry the portion around 5 - 10 minutes or until get golden color.
Note; regulating temperature until low if is necessary.
Drain the excess oil on paper towels and serve in a large bowl.
Squeeze lemon juice.
Serve with pico de gallo and tortillas
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