Snack
Chicharrón & Guacamole
45 Min.Für 4Nutri-Score D€€
D
45 Min.
45 Min.Chicharrón & Guacamole
was Sie brauchen
Zutaten
pork skin (cut into pieces, dried)Fleisch800 g
lard (for frying)Vorräte500 g
saltGewürze10 g
avocado (ripe, halved and pitted)Obst & Gemüse3 Stücke
lime (juiced)Obst & Gemüse2 Stücke
white onion (finely chopped)Obst & Gemüse1 Stück
serrano chili (finely chopped)Obst & Gemüse1 Stück- cilantro (chopped)Obst & Gemüse15 g
tomato (finely diced)Obst & Gemüse1 Stück
pro Portion
Nährwerte
1.185kcal
- Kohlenhydrate
- 11 g
- Eiweiß
- 15 g
- Fett
- 120 g
was Sie verwenden
Utensilien
Kochtopf
Schaumlöffel
Rührschüssel- Kartoffelstampfer
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the pork skin
- Cut the pork skin into pieces and pat it very dry.
- Season with salt.
- Schritt 2
Fry the chicharrón
- Heat the lard in a stockpot to about 180 °C.
- Fry the pork skin in batches until puffed, golden and crispy.
- Drain on paper and sprinkle with salt.
- Schritt 3
Make the guacamole
- Mash the avocado in a bowl with the lime juice and salt.
- Fold in the onion, serrano chili, cilantro and tomato.
- Schritt 4
Serve
- Serve the warm chicharrón with the guacamole.
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