We have done the same thing with Beck today we are going to
prepare some chicken chicharrones
because in the last video they told me if
you heard it is chicken and apart from that it is a
delicious sauce these are all the
ingredients we are going to start now
chicken chicharrones we have heard the
chicharrón of chicharrón which is
basically the skin of a body but
here we have chicken some chicken legs
and the skin of the chicken is also
made into pork rinds and now many people do not
like the skin and when they ask for
skinless and boneless chicken the bone is used for
the broths and the skin for chicharrón,
check out what you are
missing.
Hey, and thank you for the stories you
have sent me about how they made
chicken chicharrón with their potatoes and all
that. I like it. I like reading it. Here we
leave the comments, what things
remind you of them? To your dad or your mom, here
I'm just removing all the skin from the
chicken. If you're vegan, then I'm very sorry for
these images, because there is the skin of the
chicken from the hen
of these golden flavor, mouth watering sensation
when we buy fried chicken, yes or
No, the best thing is the crunchiness, you have to go
with a change. Let me know the comments
if you are skinless or if they have meat. Now
I put the skins in water here and look, I
'm washing them so that they
don't have dirt or something like that dirty and
we'll leave them. To drain it we are going to remove
all the water because we don't want it to
sizzle, it stands out that it bursts here now
as this skin here is greasy I am not going
to remove it because
well you can still leave a little bit of
chicken and so that it becomes carnitas but well
no and we take napkins because
paper napkins because we are going to
take all this out we want the skins to
be very dry grab the skin and
put it like this do the same with all the
skins and you are I feel like a
caveman here drying the
skins that I just marry I do yoga to
a bula lugo lawyer that's how
your uncle also talks when he has too many drinks and since
you have all these skins spread out we
are going to cover them with more paper to get
the other side so don't stain something more
expensive on the paper than the chicken such time, but
chicken tastes tastier than paper, once
the skins are dry, we are
going to spread them out again here on
our table. You put in a lot of work,
good things in this life are difficult and we
are just going to slice them into pieces, see how
this leather works. We are going to cut it into about
four pieces
and then we add a little bit of salt,
a little bit of salt. Remember that the skin is
very thin, you add salt because it will
be very salty and once everything has
salt, we let it rest for about 30 minutes and
we are done. ready to fry after 30
minutes we are going to fill this with oil
this edible oil for frying of
any brand I am going to put a
liter in it you can still use lard
but I want you to be supportive not to do it
now while this slingshot is heating up
check this is the tastiest sauce for
chicken for all things that are
chicken fried things roast beef
this is the original I don't know what it's called
maybe it's a taco sauce but look
we have some red tomatoes we have
jalapeno peppers but red the
flavor changes when they are red look for
red jalapenos and we also have red serranos and
they are green at first they turn red and
a habanero
is very simple check grab these
tomatoes as much as it helps them a little and
so that they don't go to four and I got
blood that's what
the tables are for to cut and
well we remove the jalapenos ignore
my little cut we remove the tail we
cut a few pieces they also go
inside I don't know what's so special
when when the chilis turn red they
taste different well and a
habanero chili with your seeds and I'm also going
to add a piece of onion, just
half of it. Now we're not going to
crush all of this. We're going to mark it more
or less. This is what we want it to have
texture and now you can see that it's about
half clear, it's just the air.
A sauce was added, all this air is
going to come out, you'll be able to see it by seeing it,
and it's going to be more beautiful red, and
now we're going to add a little bit
of cilantro. Look, here I have
delicious cilantro, but the cilantro didn't fit in, and
Because I don't want everything to fall apart,
I like to have the cilantro in
invisible pieces so that it's not
like a crushed one and now we add a
little sauce here in our
rich forest, don't stain it, we click and landry with
a little bit of salt and pepper.
Little do they not recognize these increases, see
this rich little color, it is going to be more
intense red high good
pica pica pica rich well check here
I have the oil and well it is already hot
it is at 300
352 there it has to be we grab a
little piece of check and we put it in
chicharra we're going to put another one in and then we're just
going to fry them until they're a
nice golden brown color and asome trotted
here today they'll burn like
chicharrón it's very important that they're
dry because if they're wet
all the water and the oil don't
mix friends it's gone and there it goes there goes
the dawn for me this is so easy
well the most difficult thing is to prepare them to
get to this point but this invasion
of anesthesia - it's almost there it has a
medium opaque color but let's go for more Do not
stain pork rinds if you can, because you can
accommodate the pork rinds with any skin
pork rinds chicken rinds
it is possible to make cow rinds
beef rinds they think this could be done
let us know in the comments if you have
tried beef rinds and if they already
exist or I can't get it, we're going to have to
change the channel on him and the
pork rinds, and once they're golden brown, they're a nice
golden color, they
're ready to be taken out, and you're going to realize
that they're already watery and coughing,
but I don't know. worry now that they
cool down they are going to be hard and we put them
on absorbent paper so just look at
these chicharrones and cough the net are not
many chicharrones but they have a lot of
flavor I want you to listen to this
wow it
is delicious and the salt is perfect let's see let's see
Let's grab a
warm tortilla, let's break a pork
rind
and see this little sauce and it gets a
nice redder color. We add it
first and that's it. It goes inside.
The flavor tastes great and I can't
explain it. It's very similar to
pork rinds but it has a flavor. I eat
fried wings like this or crispy fried chicken on the
side it's delicious I hope they
try it the net is very delicious
I want the beef chicharrón it exists I don't
expect them to tell me I'm a fusion person
