The frugal chef did what she knows and learnt on her own. However, if you really, really , really want to see a typical bolivian dish Chicharon just look this video and judge for yourselves, it is 10 times crowded than a NY McDonalds. Seeing is believing but see the clip
@fabiLeon5 I don't know what part of Bolivia you are form but I have lived here for over 30 years and this is exactly how we make it. So, as always, no recipe is written in stone. We all cook a little differently. Thank you for coming by.
I am a trained chef at a highly-rated French restaurant in Tennessee -- and I love pork. Let me tell you, this is one of the best things I have cooked involving pork in some time. Kudos to you Frugal Chef!
@WB05Karl If you really want to see how chicharon is made for real, search for chicharron en Sacaba, their frying pan is the size of a barrel. So take a look.
@zamora721@blood2280@pastryparrot1 that's the beautiful thing about Latin-style foods...every family or cook has their own unique process to make their dishes. That's why it's so hard to just google and find a recipe...it takes trial, error, and personal preference to determine the way each person likes to make the dish! ; )
(run out of space)senora listen to your self.I'M GOING TO SHOW U HOW TO MAKE CHICHARRON,WHICH IS PORK FRYYY IN IT'S OWN FAT.mexico it's not the only country inthe world,but your viewers r not all from one country eather.so maybe in the future u should specified what beutiful part of the world the dish is from,&make the people of the region feel good
there are two types of chicharron,the thin crispy kind that looks like a big chip&the brown thick kind with skin,fat&meat cut in strips . and then there's carnitas.but their all fry,you boil yours. now don't get mad senora i'm not saying that it does not taste or looks good.if you got good(sason) you can make rocks taste good.i'm just saying their not chicharrones.hey but don't let us heaters discouraged you senora,you got carisma,usted sigale dona ya sabe si se puede
jest add salt . i think u got to much meat chicharon is the pig skin and the fat ...u said it its more like carnitas but it made me want to go buy some
July 3rd, my butcher gave me a 6 pound eye of round roast. He said I was a good customer and he rather give it to me than grind it into hamburger meat. He said it could be cooked whole, or sliced into filet mignon. My neighbor said it is not filet mignon. What else can I do with it, latino style? I have it in the freezer, and I don't want it to end up freezer burnt.
@12quillemall5321 HI there! I am sorry I took so long! I would use the meat a couple pounds at a time to make steak adobo or marinated steak tacos or beef picadillo. If you froze the whole thing, partially thaw it, cut it into thirds and refreeze it. You could also use the whole thing for a Mexican style pot roast by using ingredients like cumin, cilantro and even salsa on the meat. Have a great weekend!
@fadedflame03 In South America, chicharron in a crisp piece of pork that is braised - with the skin on - and then fries in the rendered fat. In Mexico, chicharron are crisp pork skins and the carnitas are the braised pork that is shredded and then crisped in fat. Hope this helps. Thanks for coming by!
Not all chicharron in Mexican. This is the way chicharron in made in South America - Bolivia specifically. It is also called chicharon down there and is not made of skins. Thanks for coming by.
Also, latinking says these are not carnitas so you guys might want to get your stories straight. Si se la diferencia entre carnitas y chicharron- simplemente no el Mejicano. Existen otros paises en el mundo.
Wonderful...
redeyeslikk79 4 months ago
@redeyeslikk79 Thank you! Have a great week!
pastryparrot1 4 months ago
The frugal chef did what she knows and learnt on her own. However, if you really, really , really want to see a typical bolivian dish Chicharon just look this video and judge for yourselves, it is 10 times crowded than a NY McDonalds. Seeing is believing but see the clip
Chicharrones Originales en Sacaba
HelmetVanga 6 months ago
CORONA! You know whats up!
ztetnies 6 months ago
@ztetnies Thanks for coming by!
pastryparrot1 6 months ago
looks good
timbuktu93 6 months ago
@timbuktu93 Thank you!
pastryparrot1 6 months ago
Ok nice it looks good BUT I'm Bolivian and that's NOT how you do a CHICHARRON
fabiLeon5 8 months ago
@fabiLeon5 I don't know what part of Bolivia you are form but I have lived here for over 30 years and this is exactly how we make it. So, as always, no recipe is written in stone. We all cook a little differently. Thank you for coming by.
pastryparrot1 8 months ago
yep you're right i'm from La Paz and i've lived there my whole life so I win jijiji XD but thanks for the recipe ;)
fabiLeon5 8 months ago
Reminds me of the good ol days in mexico when we would spend hours making some for the whole village. We had so many they lasted for months.
1MaskedMexican 10 months ago
@1MaskedMexican Thanks for coming by. Have a wonderful day!
pastryparrot1 10 months ago
RIP Corona!! lol I love this chef!
kcmex 1 year ago
@kcmex Thanks for coming by!
pastryparrot1 1 year ago
I am a trained chef at a highly-rated French restaurant in Tennessee -- and I love pork. Let me tell you, this is one of the best things I have cooked involving pork in some time. Kudos to you Frugal Chef!
WB05Karl 1 year ago
@WB05Karl Thank you so much for your comment! I really appreciate it! Take care!
pastryparrot1 1 year ago
@WB05Karl If you really want to see how chicharon is made for real, search for chicharron en Sacaba, their frying pan is the size of a barrel. So take a look.
HelmetVanga 1 year ago
i taught chicarron is crispy? :/
jheric619 1 year ago
@zamora721 @blood2280 @pastryparrot1 that's the beautiful thing about Latin-style foods...every family or cook has their own unique process to make their dishes. That's why it's so hard to just google and find a recipe...it takes trial, error, and personal preference to determine the way each person likes to make the dish! ; )
SugarSigur 1 year ago
@SugarSigur Amen! Thank you very much for this! Have a great weekend!
pastryparrot1 1 year ago
wakala
brindixi1 1 year ago
(run out of space)senora listen to your self.I'M GOING TO SHOW U HOW TO MAKE CHICHARRON,WHICH IS PORK FRYYY IN IT'S OWN FAT.mexico it's not the only country inthe world,but your viewers r not all from one country eather.so maybe in the future u should specified what beutiful part of the world the dish is from,&make the people of the region feel good
zamora721 1 year ago
@zamora721 Point taken Zamora! Thanks for coming by. Que tengas un buen dia.
pastryparrot1 1 year ago
there are two types of chicharron,the thin crispy kind that looks like a big chip&the brown thick kind with skin,fat&meat cut in strips . and then there's carnitas.but their all fry,you boil yours. now don't get mad senora i'm not saying that it does not taste or looks good.if you got good(sason) you can make rocks taste good.i'm just saying their not chicharrones.hey but don't let us heaters discouraged you senora,you got carisma,usted sigale dona ya sabe si se puede
zamora721 1 year ago
jest add salt . i think u got to much meat chicharon is the pig skin and the fat ...u said it its more like carnitas but it made me want to go buy some
MegaMeromaro 1 year ago
im ecuadorian and im sorry but...your doing wayyy to much just to make chicharron
blood2280 1 year ago
@blood2280 Show us how you do it! We will all be happy to see your video! Thanks for coming by!
pastryparrot1 1 year ago
July 3rd, my butcher gave me a 6 pound eye of round roast. He said I was a good customer and he rather give it to me than grind it into hamburger meat. He said it could be cooked whole, or sliced into filet mignon. My neighbor said it is not filet mignon. What else can I do with it, latino style? I have it in the freezer, and I don't want it to end up freezer burnt.
12quillemall5321 1 year ago
@12quillemall5321 HI there! I am sorry I took so long! I would use the meat a couple pounds at a time to make steak adobo or marinated steak tacos or beef picadillo. If you froze the whole thing, partially thaw it, cut it into thirds and refreeze it. You could also use the whole thing for a Mexican style pot roast by using ingredients like cumin, cilantro and even salsa on the meat. Have a great weekend!
pastryparrot1 1 year ago
@pastryparrot1 Those are all great ideas. Thanks so much for the response. Those recipes sound so tasty. I can't wait to make them. :)
12quillemall5321 1 year ago
Lo que quedo al ultimo parecia más un guisado que carnitas
protio1 1 year ago
Does anyone know the difference between chicharrones and carnitas? It's a genuine question.
fadedflame03 1 year ago
@fadedflame03 In South America, chicharron in a crisp piece of pork that is braised - with the skin on - and then fries in the rendered fat. In Mexico, chicharron are crisp pork skins and the carnitas are the braised pork that is shredded and then crisped in fat. Hope this helps. Thanks for coming by!
pastryparrot1 1 year ago
chicharrones is pork skins and carnitas are beef lungs liver and all that good stuff.
Rancher936 1 year ago
i love Hispanic food! i just subscribed! looking forward to more videos
lovelyhairbear 2 years ago
Thats some delicious looking carnitas to me. Nice vid.
PaidHero1 2 years ago
Thank you! Really appreciate it! Have a wonderful week!
pastryparrot1 2 years ago
Can I have one of them Coronas?
caltrof 2 years ago
Why not!
pastryparrot1 2 years ago
Can you suggest a replacement for the beer for those of us that can't cook with alcohol?
Kurosau 2 years ago
You can cook this is in beef broth and it will come out wonderful. Thanks for coming by!
pastryparrot1 2 years ago
Non alcoholic beer. That should do the trick :)
caltrof 2 years ago
First of all, these are carnitas not chicharron!!!
Chicharron is the pork skin, not meat. I agree with you latinking
badboyfern 2 years ago
Not all chicharron in Mexican. This is the way chicharron in made in South America - Bolivia specifically. It is also called chicharon down there and is not made of skins. Thanks for coming by.
pastryparrot1 2 years ago
Also, latinking says these are not carnitas so you guys might want to get your stories straight. Si se la diferencia entre carnitas y chicharron- simplemente no el Mejicano. Existen otros paises en el mundo.
pastryparrot1 2 years ago
jajajajajajajaja no manches latinkinginc
jorgepale87 2 years ago
esta pinche vieja no sabe ni madre de carnitas
latinkinginc 2 years ago
looks like bolivian chicharron!!! yummm!!!!
outlawbandido 2 years ago
lol. im gonna drink this other beer.
NAURIS707 2 years ago
Easy to make I know how to make it.. I love it fresh out the Pot of LARD haha !
but those Pork she using is too LEAN !
No Good.. You need more fat and skin.
uglyestprince69 2 years ago
wow ilike chicharon
erikajade100 2 years ago