Chicharron en Salsa Roja ~ Spicy Pork Cracklings in 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.