After 15 minutes of simmering in salsa, they are still hard and chewy in the middle. I added some water and going to let them simmer some more. They're supposed to be this hard and chewy?
Ive had fresh chicharrones before (delicious) and they were never hard. These are not edible unless they are soaked. The texture after being cooked in salsa is just like boiled skin. Doesn't taste bad.
Thanks for. The tips.
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