Apr 17, 2009, 9:53 PM
Post #3 of 4
Zurrapas de carnitas and chicharrones or literally pork crumbs are the fine bits of pork mixed with lard left over at the bottom of the big frying vats after making deep fried pork and available from any of the guys who make carnitas in town. The flavor is similar to NOB bacon bits and local Mexican families often spread it like peanut butter on tortillas for breakfast. We usually dry zurrapas out on paper towels first though to get rid of most of the lard factor and keep them in a jar in the refrigerator for addition to refried beans, bean soup and other dishes. This sounds like what is known as 'asiento' in other regions of the country. In Oaxaca, it's spread on tlayudas (big toasted tortillas) and then topped with other ingredients: black beans, quesillo, etc.
Poverty food at it's best imo. ;-)