Salsa Verde Chicharron Tacos

• 1/4 pound thick, crisp chicharrones, plus crushed chicharrones for garnish (see Note)
• 1/3 cup water
• 1 1/2 cups Salsa Verde
• Salt
• Six 8-inch Corn Tortillas or fresh corn tortillas, warm
• Sour cream
• purslane or watercress, for serving

1. In a large skillet, combine the chicharrones and water and cook over moderately high heat, stirring, until the chicharrones start to soften and the water is absorbed, 3 to 5 minutes.
2. Add the salsa verde and cook over moderate heat, stirring, until the chicharrones are coated and the salsa is thick, about 5 minutes.
3. Season with salt.
4. Serve in the corn tortillas, topped with sour cream, purslane and crushed chicharrones.

water, salsa, salt, corn tortillas, sour cream, purslane

Taken from www.foodandwine.com/recipes/salsa-verde-chicharron-tacos (may not work)