The crunchy and meaty torreznos are an excellent tapa to accompany a beer or wine.
For those who do not know, torreznos are ribbons of fried bacon or bacon, which are crispy on the skin side. Not only are they delicious as an aperitif, but depending on the region, they can be found alongside gazpachos, served for breakfast, as a bread filling or seasoned with herbs and spices. In certain regions and outside of Spain, torreznos are better known as chicharrones.
PERFECT TORREZNOS: THE RECIPE
The best raw material to make perfect torreznos is a good marinated bacon, made with quality fresh pork, with paprika from La Vera, herbs and spices.
According to the traditional preparation of torreznos, it is usual to let the bacon dry for a day and a night, just before preparing the dish. Ideally, hang it in a place where it can be ventilated, but at the same time cool and dry. Preferably, it should also be covered so that it does not get dirty. However, in very hot places, there are those who prefer to leave it to dry in the refrigerator.
Keep in mind that you only have to perform this step if you have obtained the raw bacon.
Homemade torreznos, easy and tasty recipe
- 3/4 kilo of marinated bacon or pork bacon with a little meat
- Vegetable oil
To start, the bacon must have already been allowed to air for 24 hours, as we have explained at the beginning of this note. So, we will make sure it is clean, and we will cut it into ribbons between 2 and 3 centimeters thick.
Then, you have to get a pan as big as possible, so that ideally we can cook all the pieces of pork at the same time. It must also be deep so that the oil does not escape if it jumps, and so that it retains enough heat, which will contribute to the cooking of the torreznos. There we will heat a jet of oil, in sufficient quantity to cover the entire bottom of the pan, with a finger deep, so that the torreznos are submerged halfway. We will let it heat up over low heat.
When the oil is hot, we will place the pieces of bacon in the pan. They should be skin-side down. Let them cook for 20 minutes in this position. They will normally fill with bubbles as they cook.
Once the 20 minutes have elapsed, we will begin to rotate each torrezno. The idea is to move them frequently, for another 20 minute period, so that they cook everywhere.
When the additional 20 minutes are up, remove them from the oil and let them drain, before serving. You can leave them on a metal basket or strainer to lose excess fat, or simply place them on a plate covered with sheets of absorbent paper.
TIPS FOR THIS RECIPE
- Some people prefer to use olive oil to fry the torreznos. However, this oil is not the most suitable for frying. You can use a corn, canola or sunflower oil, which will not add any flavor to the recipe, it will be effective for cooking the dish and it is also cheaper.
- If you are having difficulty cutting the bacon, start with the piece lying down and then rotate it so you can finish the cuts.
- If you have obtained a bacon that is not marinated, it is advisable to marinate it before using it to make the torreznos. In this case, or if you are using raw bacon, you can salt the ribbons right after cutting, before frying.
- To marinate the bacon, you can prepare a mojo with garlic, paprika de la Vera, oregano and salt.
- There are those who do not let the bacon dry before frying the torreznos. The difference this will make on your plate is that the torreznos will not be as crunchy.
- There are cooks who instead of rotating the pieces of pork during the last 20 minutes, heat the oil over high heat and cook them again at this temperature. This method can be effective for getting crispy pancakes in less time, but does carry a certain risk of burning or overcooking.
REHEAT THE TORREZNOS
Suppose you cooked a lot of them and had some left over. Later you will want to eat them and need to reheat them. Well, for the love of this world, don’t microwave them! If you do, they will lose their crunchy texture.
The correct way to reheat them is in a non-stick pan, to which you can put a minimum amount of oil and simply put the torreznos to heat up with a low heat, always making sure that they do not burn. That’s it.