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Chicharron al Albañil

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