Has anyone seen asiento in San Diego. Asiento (from the Spanish verb asentar, meaning to settle) is the dregs in the bottom of the pot when you’re done cooking carnitas, kind of like all the little crumbs in the bottom of the pan after you’ve cooked bacon.
I have a tamale recipe I want to make that calls for a half pound of “chales”, which is just another name for asiento.
Why do i get the feeling that that ends up garnishing a cooks frijoles refritos at the end of a hard day on the line? Personally i would go to your favorite specialist ask to speak to the owner and try bribery. There are few things that can’t be fixed with a round of beer for the kitchen and a green handshake lol
