The braided chicharrón is a unique variation of this traditional dish. The interwoven slices of meat give it an original presentation, while its careful cooking achieves a crispy and flavorful texture. Perfect for those seeking new gastronomic experiences. Enjoy.
The braided chicharrón is prepared with pork meat and traditional spices.
The meat is cut into strips and braided, creating a visually appealing pattern.
It is cooked slowly until crispy on the outside and tender on the inside.
Braided Chicharrón
Ingredients
2 kilograms of Beef flank steak
8 Garlic cloves
Water and lime juice as needed
Preparation
Step 1 : The beef flank steak is cut into long strips approximately 5 cm wide.
Step 2 : The strips are braided and the ends tied with kitchen twine.
Step 3 : The meat is cooked in a small amount of water and lime juice, seasoned with salt and pepper to taste.
Step 4 : Once tender and without water, add garlic and grill until browned.
Step 5 : The meat is served hot, accompanied by a salad and cassava.
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