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Cooks' Corner
Chicharrones en Salsa Verde (pork rinds in green salsa)
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<blockquote data-quote="LVJ76" data-source="post: 3100267" data-attributes="member: 108965"><p>I make both green and red. In addition to the queso fresco, add fresh green onions and cilantro, along with some cream, see the attached image. </p><p></p><p>We don't use sour cream, we use table cream, has a different flavor that just kicks it up a notch. We can use it in many mexican dishes, tacos, tostadas, enchiladas, chimichangas, etc, etc.</p><p></p><p>[ATTACH=full]569745[/ATTACH]</p></blockquote><p></p>
[QUOTE="LVJ76, post: 3100267, member: 108965"] I make both green and red. In addition to the queso fresco, add fresh green onions and cilantro, along with some cream, see the attached image. We don't use sour cream, we use table cream, has a different flavor that just kicks it up a notch. We can use it in many mexican dishes, tacos, tostadas, enchiladas, chimichangas, etc, etc. [ATTACH type="full"]569745[/ATTACH] [/QUOTE]
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Chicharrones en Salsa Verde (pork rinds in green salsa)
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