Chapaleles Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 25, 2010
When I saw this, it reminded me of the "tortas de papa" my grandma makes, but hers don't have chicharrones or flour in them... I made them and OH MY GOSH! So much better than that! I mean, texture and consistency are different, but they are delish. How are these usually eaten, by the way? Ours are put in a spicy caldo, so that's what I did. Did I mess them up?
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Photo by SUPERNOVADARK

Cooking Level: Intermediate

Living In: Ceres, California, USA
Photo by Peach Brandy Cottage
Reviewed: Apr. 4, 2009
We tried this in my commercial kitchen exactly as written. The four kitchen staff tasted it and rated it a 3 - too bland. We decided to add more pork rind, chunky rather than crushed and some scallion. Everyone rated the new version as a 4.
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Photo by Peach Brandy Cottage

Cooking Level: Professional

Living In: Dawsonville, Georgia, USA
Reviewed: Oct. 22, 2009
I tried this last week but made a few changes. I used 1 tablespoon of low-salt butter instead of the lard and I used canola oil in lieu of vegetable oil. I added chopped onion, scallions and a bit of fresh garlic as well. They come out pretty greasy, so pat them between layers of paper towels when removing them from the frying pan and voila!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: New Braunfels, Texas, USA

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