Find yourself a good Mexican brand of bagged chicharrones and you will be enjoying chicharron in salsa any day of the week!
Course Main Course
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 23 minutesminutes
Total Time 33 minutesminutes
Servings 4Servings
Ingredients
Ingredients
1 1/2tablespoons pork lard or oil
1/2cuponiondiced
1Serrano, pepperminced or sliced thin
2-3chile de arbolstems removed, optional
Salt and Pepperto taste
1 1/2cupshomemade salsa verdeor store bought
1cupchicken broth
or 1 cup water with 1 tsp chicken bouillon
11ounceschicharrones from the mexican market, they still have some carnita meat on them, Or look for a thicker harder variety in a bag
Instructions
Directions
In a skillet, add 1 1/2 tablespoons of oil and heat to medium. Add the onions, serrano and chile de arbol. Season lightly with salt and pepper and saute for 3-4 minutes.
Add the salsa and broth (or water and bouillon). Stir well to combine and bring up to a simmer. Taste for salt.
Add in the chicharrones. Fold in making sure all the chicharrones are covered completely in salsa. Turn heat to low, cover and cook for 10 minutes.
Serve as a taco filling or with a side of rice and beans. Don't forget the warm tortillas!
Notes
This easy and inexpensive version of chicharron in salsa was one that my mom prepared when she was in a hurry! In a hurry to eat that it, lol! It was a quick meal for Saturday or Sunday brunch. Some varieties of chicharron are harder and may need more simmering time to soften.