- Using a blender, combine avocado, cilantro and crema until smooth.
- Fry pork rind according to instructions. Once cooked, immediately dust with chile-cumin rub. Once completely cool, break into rough ¼ inch pieces.
- To garnish, spoon the cilantro avocado crema in the middle and sprinkle with the spice-dusted chicharron.
Ingredient availability varies by location*