Chicharrones with Guacamole.

Here’s a bold and satisfying combo: Chicharrones with Guacamole — crunchy, salty pork rinds paired with creamy, zesty guac. This snack is low-carb, naturally gluten-free, and totally addictive.

🐷 Chicharrones with Guacamole

🔥 What Are Chicharrones?

• Chicharrones are crispy fried pork skins (aka pork rinds).

• You can use store-bought (check for quality and seasoning) or make your own for next-level flavor (see homemade method below).

🥑 Simple Guacamole Recipe

📝 Ingredients:

• 3 ripe avocados

• 1 small red onion, finely chopped (or 2 tbsp for lighter flavor)

• 1–2 jalapeños, seeded and finely chopped (or serrano for more heat)

• 1 clove garlic, minced (optional)

• 1/4 cup fresh cilantro, chopped

• 1 Roma tomato, seeded and diced (optional)

• Juice of 1 lime (to taste)

• Salt, to taste

• Optional: Pinch of cumin or dash of hot sauce

🥣 Instructions:

1. Mash avocados in a bowl to your desired texture (chunky or smooth).

2. Stir in onion, jalapeño, garlic (if using), cilantro, and tomato.

3. Squeeze in lime juice and add salt to taste.

4. Adjust seasoning and serve immediately — or cover tightly with plastic wrap touching the surface to avoid browning.

🍽️ To Serve:

• Pile guacamole into a serving bowl and surround with chicharrones.

• Use the chicharrones as scoops — no chips needed!

• Optional toppings: crumbled queso fresco, pickled onions, or chili powder dusted over the guac.

🐖 Optional: Homemade Chicharrones

Ingredients:

• Pork skin with fat layer, cut into small pieces

• Salt

• Optional: vinegar for boiling, and your choice of seasoning (chili, lime, paprika)

Instructions:

1. Boil: Simmer pork skin in salted water (and a splash of vinegar) for 1–2 hours until tender.

2. Dry: Drain, pat dry, and refrigerate uncovered overnight to fully dry out.

3. Fry: Deep fry in hot oil (375°F / 190°C) until puffed and crispy.

4. Drain & Season: Drain on paper towels and season immediately.

🌶️ Pro Tips:

• Want more zing? Sprinkle Tajín or chili-lime seasoning on the chicharrones.

• Add a smoky guac twist by mixing in chipotle or roasted poblanos.