Guacamaya - cooking recipe

Ingredients

4 bolillo rolls
2 fresh fried pork skins (Chicharron)
12 -16 tablespoons hot salsa, 3-4 tablespoons for each sandwich (your choice)

Preparation

Split bolillo roll butterfly style. Scoop out part of bread on both sides. Take each square of chicharron and break in half. Crush each half into smallish pieces. Put 1 half of crushed chicharron in each bolillo. Top with 3-4 Tablespoons of hot salsa on each sandwich. Fold bread together and eat. Serve with plenty of cold beer. Enjoy!