Dos Caminos Tacos: 100 Recipes for Everyone's Favorite Mexican Street Food by Ivy Stark & Joanna Pruess

Author:Ivy Stark & Joanna Pruess [Stark, Ivy]
Language: eng
Format: azw3
Publisher: Countryman Press
Published: 2014-05-04T16:00:00+00:00

Chile de Árbol Salsa

In the jar of an electric blender, combine the chiles, allspice, clove, garlic, pumpkin seeds, sesame seeds, oregano, salt, and cumin seeds. With the motor running, slowly pour in the vinegar and puree until very smooth. Taste to adjust the salt, if necessary. Scrape into a bowl and cover.

Chicharonnes

1. Prepare the marinade: In a bowl, stir the lime juice, rum, soy sauce, and sugar together until the sugar has dissolved. Add the chicken skin and marinate for 30 minutes at room temperature.

2. In a bowl, whisk together the flour, paprika, and salt. Remove the pieces from the marinade and pat dry with paper towels. Dredge in the flour mixture and transfer to a plate.

3. In a large heavy skillet, heat the oil over medium-high heat until hot and shimmering. Add the chicken skin and fry until deep golden brown and cooked through, turning to cook evenly. Remove to paper towels to drain and crumble into bite-sized pieces for garnish.

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