Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from Chef Rick Bayless

Tostada Topping: Pickled Pigs Feet with Jalapenos and Crema

Manitas con Crema y Chile Jalapeno

Makes about 3 1/2 cups, enough for 15 tostadas, serving 15 as a nibble or light appetizer

Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

2 1/2 cups cleaned, coarsely chopped pickled pigs feet (see note)
1 medium onion, chopped into 1/4-inch pieces
1/3 cup (loosely packed) chopped cilantro
1/4 to 1/3 cup chopped pickled jalapenos (remove the stems and, if you wish, the seeds before chopping)
1/3 cup Mexican crema, creme fraiche or sour cream
Salt, if necessary

Note:  It's difficult to tell you just how many jars or pounds of pickled pigs feet to buy, since some are come cleaner (read: with less fat, cartilage and bone) than others.  A dependable choice is Hormel's pickled pigs feet (though they won't include the pickled chiles and vegetables that you'll find in Mexican brands). 

Three 9-ounce jars will yield about 2 1/2 cups of cleaned, chopped pigs feet. 

To clean the pigs feet, drain off the pickling liquid, then cutout or pull out any bones or hard pieces of cartilage and discard.  Chop what remains into 1/2-inch bits.   


Directions

In a large bowl, mix together the pigs feet, onion, cilantro, jalapenos and crema (or one of its stand-ins).  Taste and season with salt if you think necessary. Cover and refrigerate until you're ready to serve.

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