Pressed pork cracklings — the soft, savoury scraps of pork rind, fat and meat left after frying chicharrón, compacted into a dense, spreadable block. Crumbled and warmed in lard with salsa, it melts into a rich, deeply porky filling beloved in central-Mexican antojitos such as gorditas and tacos de canasta. Cheaper and meatier than crisp chicharrón, it carries an intense, slightly smoky savour.
Where it comes from
Pressed pork cracklings, a rich filling for central-Mexican antojitos such as gorditas and tacos de canasta.
In the kitchen
Crumbled and warmed in lard with salsa as a rich filling for gorditas and basket tacos.
Nutrition (per 100g)
~450kcalCal
~22.0gProtein
~40.0gFat
~1.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
