How To Make Asiento and Huaraches With Juan Hernandez and Jorge Gaviria

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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[@frisco9568]

Im glad the company is Mexican owned

[@victorialg1270]

Looks soooooo good. I can almost smell them.

[@Masienda]

They're incredible, wish we could send you one!

[@somethingtohandle]

Those look so delicious! Thank you for the great video! 🤤

[@Masienda]

They were! Thanks so much for watching

[@CalimehChelonia]

Everything tastes good with this magic formula. (Crispy fat and meat mixed with lard.) 😊

[@Masienda]

Agree!

[@winstonsmith6166]

The heirloom corn masa harina from Masienda is like NO OTHER!

[@Masienda]

Thank you!! So glad you enjoy!

[@billycharlie5317]

Could you say the weights of the back fat and the pork shoulder? I've got masa harina longing to be huaraches. ;-)

[@Masienda]

1.5 lbs of pork back fat and 1 lb of pork shoulder!

[@billycharlie5317]

​@@Masienda Thank you!