Рет қаралды 3,822
Asiento (the cooking fat left over from making chicharrones) makes every taco, huarache or tlayuda taste better. Juan Hernandez, the executive chef of Gjelina & Gjusta restaurants in LA, provided this recipe for Jorge's book MASA. Watch as Juan shares his version of asiento, which uses rendered fat from pork back and pork shoulder, and includes crispy bits for extra texture.
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