Encurtidos {Pickled Pigskins}

Encurtidos is the word used when referring to pickled vegetables such as potatoes, carrots, onion, nopales (cactus), jicama, peanuts, and pickled pigskins and pigs feet. 

In Mexico, we call them Cueritos (pigskins) en vinagre, Papas (potatoes) en vinagre, Zanahorias (carrots) en vinagre, Patas (Pigs feet) en vinagre, and so on and so on.

En Vinagre, refers to the vinegar or pickling juice used to cure the veggies or pigskins.  The vinagre is made from pineapple and dulce macho (aka piloncillo), and seasoned with whole cloves, peppercorns, chile de arbol and just a hint of oregano.

The most popular of the Encurtidos are the Cueritos (pigskins).   There are two types of Cueritos en Vinagre available: Cuerito Grueso and Cuerito Delgado.

The Cuerito Grueso, is the thick pigskin that is obtained from the ears, face and feet.  (The top piece in the photo below is actually a piece of snout!)  My hubby loves Cuerito Grueso.

And the Cuerito Delgado, is the thin pigskin from the body.  My children prefer Cuerito Delgado.

Unlike Andrew Zimmern, I am not a big fan of exotic cuts of meat.  (Unless its deep fried.  I love chicharrones!)  My favorite Encurtido is Zanahorias (carrots) en Vinagre.

Serving Encurtidos is easy.  Season them with salt and top with fresh squeezed lime juice.  If the Vinagre isn't spicy enough for you, feel free to add a few drops of bottled hot sauce.  (Valentina or Tapatia brand hot sauce is best.)  Enjoy!!!

With Love,

Leslie Limon