Example recipe

Ingredients:
Boneless skinless chicken thighs

  • Chicken skin chicharrón
  • Cilantro 
  • Onions
  • Pickled shaved daikon 
  • Salsa cruda (makes 2 cups)
  • 3 tomatillos, husked, rinsed, and quartered
  • 1 serrano chile, roughly chopped
  • ½ jalapeño chile, roughly chopped 
  • ½ medium bunch cilantro, bottoms trimmed 
  • ¼ medium yellow onion, roughly chopped 
  • 1 garlic clove, peeled  
  • ¼ cup lime juice 
  • ½ tablespoon fish sauce 
  • ¼ cup canola oil 

Cook chicken thighs over mesquite for 6-8 minutes or until cooked all the way through. Fry chicken skin until crispy.