These crispy, salty nuggets of rendered heaven add that essential textural contrast and porky richness that transforms the right taco from good to absolutely ridiculous.←Back to Taco Finish Recipes
1 cup chicharrones, crushed by hand
Take your chicharrones and crush them by hand into bite-sized pieces—think chunky breadcrumb size, not sawdust.
That's it. You're done. Top your taco at the last possible moment for maximum crunch.
Chef's Notes
Buy the thickest, crunchiest chicharrones you can find. Mexican groceries and carnicerias have the best selection; the bagged stuff at regular supermarkets is often stale and sad. Crush them by hand or in a bag with a rolling pin, leaving chunky pieces that still have structural integrity. You want satisfying crunch, not chicharrón dust. The pork flavor and salt are already built in, so taste before adding additional seasoning. Beyond tacos, crumble them into beans, soups, salads, or eat them straight from the bag like nature intended. They go stale quickly once the package is opened, so use them promptly or store in an airtight container. The Taco Archives describe chicharrones as 'pork that achieved its final form,' which is both philosophically questionable and culinarily accurate.
Into This Finish? Remix It!
Take Chicharrón Crumbles into the Summoning Circle and shuffle it with hundreds of other taco components to create your perfect taco.
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