Salsa Verde For Chicharron and more! What is a good salsa for chicharron? I get asked this question often. Actually I get this type of question about salsa pairing all of the time! My best answer is, find a salsa recipe that you love and experiment with some recipes. Recipes like, guisados for nopales, chicharron, beef, pork, chilaquiles, enchiladas and more. Most days, I use whatever ingredients I have available in my kitchen to prepare salsa. Once you learn to adapt, then things go a lot smoother. Cooking is supposed to fun and relaxing, not stressful!
What Are Your Top 5 Tacos?
Ooohhh, that’s a good question! Ok, here goes my top five! #1 Cachete de Res(Beef Cheek Barbacoa), #2 Arrachera(Carne Asada), #3 Chicharron en Salsa, #4 Nopalitos en Salsa and #5 Tacos Gobernador (Cheesy Shrimp Tacos) ! That’s it! I could go on and on, but those are my top 5! Would love to hear what your top five are!!
Chicharron Con Carne!
The best pork chicharron, in my opinion, is the chicharron you find at the Mexican markets or carnicerias. It’s thick and has a layer of crunchy thick pork skin, but also has carnita meat! Sooo delicious! It’s not always easy to come by. For that reason, I learned to cook pork belly and prepare my own chicharron!
To Roast or To Poach Tomatillos!!!
What’s the difference between poaching the tomatillos and roasting them when it comes to preparing salsa? That’s one of the main questions my followers ask me when they see me preparing salsa on my Instagram stories. The big difference is flavor! Roasting the tomatillos will bring out a subtle natural sweetness in them. We all know how delicious roasted peppers, onions and garlic are! I grew up with salsa verde using the poaching or lightly boiling the tomatillos. Honestly, I am a fan of both cooking methods. There are ways to add more flavor to your salsa even if you just poach all of your ingredients. Frying the salsa in some preheated oil after you blend it, adds delicious flavor too! In the end, I think we should all just respect each other and not mind how others prefer to cook their ingredients, lol!
Did you order your copy of my first cookbook, Mexican Salsa???
Spicy Salsa For Chicharron
- Skillet or comal(griddle)
- 2 Jalapeño peppers remove stems and slice open
- 3-4 Serrano peppers remove stems
- 1/4 section onion
- 3 cloves of garlic with skins on
- Drizzle of oil
- Handful of fresh cilantro
- 3/4 cup Water
- Salt to taste
- Add the jalapeños, serranos, onion and garlic to a preheated skillet. Drizzle with oil. Cook for 15-20 minutes, removing the garlic after 10 minutes.
- At the same time, add peeled and washed tomatillos to a pot of simmering water. Cook them just until they turn from bright green to olive green. Do not let them boil and tear open.
- Peel the garlic and transfer. Drain out all but 3/4 cup of the water from the tomatillos. Transfer to the blender jar. Also add the garlic, chile peppers, onion and cilantro. Season, to taste, with salt. Blend on high until smooth, Taste for salt.
- If you are going to cook with the salsa right away, set aside. Or you can refrigerate it for a few days once it has cooled. To extend the life of the salsa for up to 10 days and yield a smoother salsa, you can cook the salsa at a steady simmer for 10 minutes after you blend it. Store cooled salsa in an airtight container refrigerated. I like to use glass mason jars.