Chicharron al Albañil

Chicharron al Albañil, Bricklayer’s chicharron, this refers to a specific type of taco or dish often eaten by construction workers. It specifically uses a red salsa (often with tomatoes and jalapeños) and features
pressed pork rinds (chicharron prensado), but the faster version uses chicharron botanero.
The sauce often includes sauteed julienned onion and jalapeños. The sauce/salsa is added and cooked.
The pork rind is added to the sauce and cooked until the sauce reduces.

Isn’t this chicharron en salsa??

Chicharron en salsa are pork rinds or pork belly (chicharron con carne) cooked in a salsa.
The salsa can be red (salsa roja) or green (salsa verde). It’s common and versatile and is often enjoyed as a filling for various antojitos like tacos and gorditas. The chicharron softens while simmering in the salsa, absorbing its flavor.

Salsa in any shape or form is a must in Mexican dishes!

Do you know how many combinations of salsa there are? Infinite amounts! It’s mind blowing! I once heard someone state that you should not combine dried chiles with fresh chile peppers when preparing a salsa. Why? It’s delicious and fun to explore the many combinations we can experiment with! Did I mention that my third cookbook, SABOR Y FUEGO : The Art of Mexican Salsa, is on preorder on Amazon right now?

Editorial Reviews!

About the Author

Sonia Mendez Garcia is a Mexican food blogger, influencer, and cookbook author. Growing up in a large Mexican-American family in Houston, Texas, she developed a deep love for Mexican cuisine and culture through her mother’s daily cooking and frequent trips to Mexico. Sonia’s culinary journey began 25 years ago when she started teaching Mexican cooking classes, igniting her passion for sharing her heritage through food. In 2014, she launched her blog, “La Piña en La Cocina” (The Pineapple in the Kitchen), named after her childhood nickname given by her father. Through her blog and cookbooks, Sonia preserves family recipes and continues her parents’ legacy, connecting with followers through shared stories and a mutual love of food.

I guess you could say I am passionate about preparing Salsa!

Thanks to my dad, Ramiro, who saw something in me and had to confidence in me. He trusted me to prepare those basic salsa recipes for the tacos that would be served at their small restaurant.

Are you a fan of chicharron al albañil?

My all-time favorite chicharron is the one prepared with pork belly that has some carnita on it. You know the one you see that was trending where people were dipping it guacamole? Soo good! This homestyle simple dish is rustic, humble and delicious.

Al albañil is not limited to just chicharron!

Besides chicharron, huevos al albañil (eggs in salsa) are traditional and commonly prepared throughout Mexico. It is easy and inexpensive to make. Bistec (thin beef steak) is a popular choice prepared this way as well.

Don’t forget the fresh cooked beans on the side!

Chicharron al Albañil

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Ingredients

• 4 cups of water
• 3 large Roma tomatoes
• 1 large white onion
• 3 cloves of garlic remove skins
• 3 large jalapeños remove stems
• 2 chile guero optional, remove stems
• Salt and pepper to taste 3 tbsps. avocado oil
• 1 tbsp. tomato bouillon
• 2 ½ – 3 oz light and crispy pork rinds

Instructions

• In a saucepan, bring the 4 cups of water up to a light simmer. Add the tomatoes,
• 1/3 of
• the onion, all the garlic, 1 jalapeño and 2 chile guero. Bring it up to a boil, reduce heat
• slightly and continue cooking for 10 minutes.
• Break the pork rinds into smaller pieces.
• Transfer to a bowl and set aside.
• After 10 minutes, remove the tomato mix from the heat. Drain out half of the water left in
• the saucepan with ingredients. Transfer those ingredients with the remaining water to
• the blender jar. Season with 1 tsp. of salt and ½ tsp. of pepper. Cover blender jar.
• Remove the detachable center lid for about 10 seconds to release some of the steam.
• Lock it back in place and blend on high until it is very smooth. Set it aside.
• Slice the remaining onion and jalapeños into thin strips. Set them aside.
• In a deep skillet, preheat 3 tbsps. of avocado oil at medium heat. After a few minutes,
• add the remaining onion and jalapeño.
• Season lightly with salt and pepper.
• Sauté for 5
• minutes. Pour in the tomato salsa from the blender. Stir well to combine. Mix in the
• tomato bouillon. Continue cooking at a steady simmer for 5 minutes. Add all the chicharron. Stir well to combine, making sure all the chicharron is covered in salsa.
• Reduce the heat slightly and continue cooking for 5-6 minutes.

Notes

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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