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Smoked chipotle mezcal chicharrones

Smoked Chipotle Mezcal Chicharrones

  • Author: Aaron Fish | Fish Food
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2-4 servings 1x



Hatch Chile Dip

  • 2 each hatch chiles (poblano is a good substitute), roasted – peeled – and seeded
  • ½ cup sour cream
  • 1 cup whipped cream cheese
  • ½ cup cilantro, chopped
  • 1 teaspoon salt


  1. Empty bag of Chicharrons onto a lined sheet tray. Preheat oven to 300 degrees. Do not place in oven yet.
  2. In a large sauce pot (bigger the better, so it doesn’t overflow and make a mess), combine honey, sugar, vinegar, salt and Smoked Chipotle Mezcal blend. Bring to a simmer and cook using a candy thermometer at 210-230 degrees for about 15 minutes. Turn up and cook to 265 degrees before removing from heat and adding cubed butter 1-2 cubes at a time whisking until incorporated.
  3. Place Chicharrons in oven to warm while making dip.
  4. Combine all dip ingredients into a food processor and blend until smooth. Place in a bowl for dipping.
  5. Remove chicharrons from oven and place in a large mixing bowl. Pour Smoked Chipotle Mezcal caramel over the chicharrons and mix gently with a wooden spoon or heat-proof spatula. This will be sticky. Turn out onto a serving vessel and garnish with cilantro, lime zest and fried garlic. Dip and enjoy!