Home » Pork~Cerdo » Chicharrones » Chicharron en Salsa Roja ~ Spicy Pork Cracklings in Salsa
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This is a simple Mexican plate of comfort food from home. This was a typical dish that my Mom would prepare for brunch on the weekends. Served with warm pan bolillo and avocado slices, simply delicious! For this recipe, I used a bagged pork cracklin since we have no Mexican carnicerias around here. At the carniceria, you get that warm chicharron by the pound…oh so good! Scroll to the bottom to check out how I prepared the carniceria style chicharrones with my slow cooked pork belly. For now, this quick version satisfies my craving and reminds me of those weekend brunches with my parents after a trip to la pulga (flea market) in Houston.
The Chicharron below is referred to as chicharron con carne or meaty chicharron. It’s available in Mexican grocery stores or Mexican meat markets. It needs to cook longer in the salsa to soften than the bagged cracklings in a bag.
Tostadas de Chicharron en Salsa Picosa (Pork Cracklings In a Spicy Salsa)
Carniceria Chicharron Con Carne en Salsa
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Ingredients
- For Salsa
- 3 large tomatillos roughly chopped
- 3 large roma tomatoes roughly chopped
- 1-2 habaneros or serranos stems removed
- 1/4 of a small white onion reserve the rest for recipe
- 1 clove garlic sliced
- 3/4 cup water
- Salt and fresh cracked pepper to taste
- You will also need
- 2 tablespoons pork lard or avocado oil
- 1 serrano sliced into thin rings, optional
- 1 pound prepared chicharron con carne fried pork skins with meat, chopped ( you can find them at Mexican markets or carnicerias)
- 2 cups refried beans
- 6 to 8 corn tostadas
Instructions
In the blender, combine all the ingredients for the salsa. Blend until smooth, taste for salt and set aside.
In a large skillet, preheat the 2 tablespoons of grapeseed or canola oil for 2 minutes at medium heat. Add the onions and chile pepper rings and cook for 2 minutes.
Add the salsa from the blender, bring to a boil, reduce heat and cook 6 minutes. Add the chicharron and continue cooking for 8 minutes or until the salsa thickens and chicharron soften.
Serve on tostadas with beans or warmed tortillas. Garnish with avocado. Yields up to 4 servings.
Notes
Ingredients For Quick Version Of Chicharron in Salsa
3 roma tomatoes, quartered
2 serranos (1 roughly chopped and 1 diced)
1/4 to 1/3 cup water
Pinch of salt
pork lard or canola oil
1/3 cup white onion, sliced into thin strips
4 ounces chicharron
Directions
1. In the blender, add the tomatoes, 1 serrano(roughly chopped), 1/4 cup water and pinch of salt. Blend on high until smooth, set aside.
2. In a skillet, preheat 2 tablespoons of olive oil to medium for a few minutes. Add the onions and diced serranos, cook for 3 minutes. Add the salsa from the blender and cook for 6 to 8 minutes. Add in the chicharron and stir well to combine. Reduce heat and cook for another 3 minutes. Serve right away with warm tortillas and refried beans. Yields 4 servings.
Tips~ You want to taste for salt before adding more. The chicharrones already have salt in them. This recipe for Chicharron en Salsa can be made with any of your favorite salsa recipes, add a little sliced queso fresco
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
While in California, I take advantage of the fresh ground masa for tortillas! Yes!
Carniceria Style Chicharron en Salsa Roja using pork belly. This will be as close as I can get to enjoying those carniceria chicharron. Once you learn to cook your own pork belly, you can freeze it and use it in countless recipes. And when I prepared my pork belly recipe from above, I knew I would be making my own Carniceria Style Chicharron en Salsa!
Click onto picture to see the full recipe on how to prepare pork belly for chicharrones.
*Meaty pork chicharron made from slow cooked pork belly
1 pound cooked pork belly, sliced into 1/2 in. pieces
1/3 cup onions, diced
2 serranos, minced
2 cloves garlic, minced
2 roma tomatoes, chopped
Splash of water
Salt and pepper to taste
1. In a cast iron pan on medium/low heat, add the sliced pork belly. Cook for 35 to 45 minutes or until the fat starts to render out and the pork becomes crispy in most spots. If it’s too dry, you can add a tablespoon of oil. A faster version would be to deep fry them, but I prefer this method.
2. While the pork is cooking, add the tomatoes to the blender, along with a splash of water. Blend until smooth, set aside.
3. Add the onions, serrano and garlic to the pork and continue cooking for 5 minutes. Add the tomato sauce from blender, mix well, lower heat and cook until it becomes thick and reduces. Taste for salt. Serve right away with beans, warm tortillas and avocado slices. Yields 4 servings.
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Reader Interactions
Comments
There is nothing like the freshnes of chicharon by the pound…can’t wait to get to New York and go to one of my stores.
Reply
SoniaI miss the Chicharrones from the carnicerias…
Reply
- shesheTB
Great recipe..same as mine. SIMPLE & delicious!
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- Sonia
Thanks! The simple recipes are sometimes the most delicious.
Reply
¡Para unos taquitos! I’m making this for tomorrow, so of course I came to your blog to see your recipe.
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- Sonia
Aaah, que bueno Lety! Hasta compre chicharron en bolsa en Austin y lo mande para Nueva York! Lol!
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- Beth Sharpe
I made this last night and all I can say is Wow!!
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- Sonia
Oh, Yeah Beth! I appreciate the feedback on the recipe. I am so happy you liked it!
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