Souflé of chicharr’n

In SaborGourmet we're going to talk to you about the best recipes of the world. Yesterday we looked at the mexican cuisine and I gave the recipe for the delicious striped Bass with leaf of acuyo, and now again, “we travel” up to this country to tell you about the Soufflé crackling.

 soufle-de-chicharron

Index of the article

  • 1 Soufflé crackling
  • 2 For the sauce
  • 3 To make the guacamole
  • 4 Preparation
  • 5 Video of Soufflé Crackling:

Soufflé crackling

The soufflé or souffle is one of the best dishes for formal dinners or special. In this occasion we suggest one made from tomatoes, onions and other rich ingredients among which stands out the pork rinds.

The pork rinds, if you do not know, is a food which in some countries is obtained after having melted the fat of the pig, or also using the fat of the pig to cook the meat, in other countries, is a fritura of the skin of the pork with or without meat.

Ingredients

  • 2 tomatoes
  • 1/4 onion
  • 1 clove of garlic
  • Oil for frying
  • Salt and pepper to taste
  • 250 grams pork rinds into pieces

For the sauce

  • 30 grams of butter
  • 1 tablespoon of corn starch
  • 2 cups heavy cream
  • 3 egg yolks
  • 3 egg whites
  • 1 tablespoon cream of tartar

To make the guacamole

  • 1 avocado
  • 1/2 tomato without seed
  • 1/4 cup of chopped onion
  • 1 serrano chili, minced, no veins and no seeds
  • Chopped Cilantro
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Lettuce leaves

soufle-de-chicharron-receta

Preparation

We take the tomatoes and peel as follows: a cut is made to cross at one of the ends and put them to boil for a few seconds, take them out and already told them we will be able to draw the skin in a simple way.

We take the peeled tomatoes to the blender, along with the onion and the clove of garlic and blend it all together very fine. The mixture is then fried for two minutes in a frying pan with a little oil. Season with salt and pepper and let it boil 5 more minutes. To the tomato add the pork and mix thoroughly to moisten all. Is left to stand.

To make the sauce:

For the sauce, begin by melting the butter without letting it boil. Is removed from the heat and add the corn starch, mix it well without lumps, and return to the fire. When the butter is put foamy add the cream and turn up the fire.

When slightly thickened sauce, remove it from the heat and add the egg yolks, one by one, stirring well. Check all the sauce mixed into the pork rinds and stir until you get a color similar between salsa and chicharrón (pork rinds). Let it cool and stand.

With a mixer beat the egg whites until espumen, add the cream of tartar and continue beating until they form stiff peaks on the surface. This mixture is incorporated into the pork, stirring motion to avoid that the egg whites lose their air. Finally, grease a pan with melted butter and empty there, the soufflé crackling. It gets in the oven at 250 degrees celsius for 20 minutes or until the soufflé is golden.

To make the guacamole:

Peel the avocado and crush, add the tomatoes, the onion, the chile, the coriander, the salt and the pepper. Add the olive oil and mix everything very well.

The soufflé serve with a little guacamole and the leaves of lettuce and endive.

Video of Soufflé Crackling: