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    Home » Recipes » Mexican » Chicharrón en Salsa Roja (Pork Cracklings in Mexican Red Salsa) + VIDEO

    Chicharrón en Salsa Roja (Pork Cracklings in Mexican Red Salsa) + VIDEO

    Last Updated June 26, 2019. Originally Posted June 5, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, is a tasty and easy Mexican recipe. Ready in minutes, making it a great quick lunch idea. Serve with warm tortillas and refried beans. 
    Jump to Recipe Print Recipe
    Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, is a tasty and easy Mexican recipe. Ready in minutes, making it a great quick lunch idea. Serve with warm tortillas and refried beans. Recipe with Video. By Mama Maggie's Kitchen

    Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, in a metal skillet.

    By now, I’m sure you know that I’m all about easy meals. Not all Mexican recipes are easy. Beef Tamales come to mind… and that’s why I love shortcuts.

    Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, is one of those dishes that comes together in a FLASH. Flash dance… oh what a feeling!

    Don’t Forget to Watch Video How to Make Chicharrón en Salsa Roja.

    Pieces of pork cracklings on a plate

    How to Make Chicharrón en Salsa Roja

    It starts with the pork cracklings.

    I’m using a long piece of fried crackling (or pork skin). It measures about 4 feet and very thin. Then, I break it up into pieces.

    They sell this crackling piece at the Mexican market behind the counter at the meat department. You can also use the packaged, in a bag kind.

    • Break up the cracklings into tiny pieces.
    • Set it aside until ready to use.

    The piece sizes are not supposed to be perfect. Some are bigger than others.

    Roasting tomatoes, jalapeno, onion on black griddle

    Roast for the most flavor.

    • Next up, roast the tomatoes, onion, jalapeno, and garlic. Either on a griddle or in the oven.
    • Oven version: Place them under the broiler for 5-7 minutes, or until the skins on the tomatoes are blackened.

    However, since we’re in Southern California, and it’s a million degrees outside, I am happy to char these beauties up on the griddle.

    Note: You can easily skip this step by boiling these ingredients. Unfortunately, it will not give you that roasted flavor that we all know and love.

    Tomato sauce in a blender

    • Blend until smooth.

    Fresh is best, but when you’re running around, get all the help where you can. Again, I LOVE shortcuts. Lol.

    You can also use store-bought salsa. Please don’t tell my mom I said that.

    Most of the time, I make a double batch of roasted tomato salsa. Use one and freeze the other. Salsa freezes very well.

    Oil heating up in a metal skillet

    • Heat oil in a skillet.

    Manteca… oh, how I love thee … but my thighs don’t love it. LOL! So, I’m using regular olive oil. Yes, you can use manteca instead of oil.

    Manteca in English = Lard

    I would not use coconut oil because the cracklings will absorb the flavor. Canola oil. Grapeseed oil. Any of those work too.

    We are not frying anything and don’t need to worry about smoke point.

    Red salsa in a skillet

    • Add the salsa. With a spatula, stir occasionally.
    • Cook for 2-3 minutes.

    If you like it saucier, you can add ½ cup water + pinch of chicken bouillon.

    For me, I like to serve Chicharron en Salsa Roja tacos with extra salsa. That way, everyone can serve themselves.

    Please Note: You might hear people refer to this yummy and authentic Mexican dish as “Chicharrones” en Salsa Roja.

    Chicharrón is singular.
    Chicharrones is plural, as in many chicharrones.

    This is also not to be confused with Chicharron en Salsa Verde. It is the same dish but made with salsa verde.

    Pieces of Pork Cracklings in a skillet over tomato mixture

    • Then add the chicharrones, or pork cracklings.
    • Mix well to combine. Cook until the pork crackling is soft.

    Some pieces are harder than others.

    If you are using fresh pork crackling as I am, it’s ready in 5 minutes. If you are using the packaged kind, they are usually hard and can take up to 10 minutes to soften.

    Test the chicharron after 7 minutes.

    • If they are still not soft, add 1/2 cup water + pinch of chicken bouillon and lower the flame.

    This is also the time to add other ingredients to make it a more complete dish.

    You can add:

    • Cooked Nopales
    • Frozen green beans
    • Frozen peas
    • Alcegas
    • Verdolagas (or purslane)
    • Spinach

    You can also add pieces of cooked pork, chicken, beef. All of these would be yummy, but I would add more sauce.

    Chicharron en Salsa Roja with nopales is a very common dish in Mexico. The nopales need to be cooked and well drained before adding to the skillet.

    Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, is a tasty and easy Mexican recipe. Ready in minutes, making it a great quick lunch idea. Serve with warm tortillas and refried beans. by Mama Maggie's Kitchen

    Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, is known to be saucy. I’ve even had it served in a bowl. However, I think it depends on what you’re going to do with it.

    It makes a great filling for gorditas. It would be hard to handle a gordita with an overly saucy filling.



    Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, is a tasty and easy Mexican recipe. Ready in minutes, making it a great quick lunch idea. Serve with warm tortillas and refried beans. Recipe with Video. By Mama Maggie's Kitchen

    Don’t forget to Pin this for Later.
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    I like to serve this dish with corn tortillas to make tacos along with refried beans, arroz blanco, and top them with more Mexican salsa. Hope you enjoy!

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    Did you make this recipe? Please rate the recipe below!

    A fork holding up some chicharron en salsa roja.

    Chicharrón en Salsa Roja (Pork Cracklings in Mexican Red Salsa)

    Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, is a tasty and easy Mexican recipe. Ready in minutes, making it a great quick lunch idea. Serve with warm tortillas and refried beans. 
    4.91 from 10 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 1293kcal
    Author: Maggie Unzueta

    Ingredients

    • 4 tomatoes
    • 2 jalapeño divided
    • ¼ onion
    • 1 garlic clove
    • Salt
    • Pinch ground cumin
    • 1 tablespoon olive oil
    • 2 lbs pork rinds chicharrones
    • Cilantro chopped

    Instructions

    • Heat up a hot griddle.
    • Add the tomatoes.
    • After 1 minute, add 1 jalapeño.
    • After 1 minute, add the onion.
    • Keep turning until the skins are black.
    • Lastly, add the garlic clove.
    • Char lightly.
    • Turn frequently.
    • Immediately place all the ingredients from the griddle into a blender.
    • Also add the salt and cumin to the blender.
    • Blend until smooth.
    • (You can skip all the steps above if using store bought red salsa).
    • In a large skillet, heat up olive oil.
    • Add the salsa.
    • Finely dice the other jalapeño and add to the skillet.
    • (If you like it saucier, add 1 cup water and 1 teaspoon chicken bouillon to the skillet and stir).
    • Cook for 2 minutes.
    • Then add the chicharrones, or pork crackling.
    • Give everything a good stir.
    • Cook for 4-5 minutes, until the pork crackling is soft.
    • (It could take up to 10 minutes if you are using extra dry pork cracklings).
    • Top with chopped cilantro.
    • Serve with corn tortillas and extra salsa.
    • Enjoy!

    Video

    Notes

    Ready in minutes, making it a great quick lunch idea. Serve with warm tortillas and refried beans. 
    You can also use store-bought salsa.

    Nutrition

    Calories: 1293kcal | Carbohydrates: 6g | Protein: 140g | Fat: 74g | Saturated Fat: 25g | Cholesterol: 215mg | Sodium: 4175mg | Potassium: 319mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1213IU | Vitamin C: 27mg | Calcium: 80mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Disclosure: This post contains affiliate links.


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    Filed Under: Mexican, Pork, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Elizabeth Weitz

      February 2, 2019 at 11:50 am

      5 stars
      Oh my gosh! I can’t wait to try this Chicharron en Salsa Roja recipe! Looks so flavorful!

      Reply
    2. Lisa

      February 3, 2019 at 10:43 am

      This is so bad it’s good! I loveeeeeeee chicharon so this dish is right up my street!

      Reply
    3. Chastity

      February 3, 2019 at 8:22 pm

      This would have been ideal for a super bowl recipe. I love the pork cracking, so yummy!

      Reply
    4. Becca Talbot

      February 4, 2019 at 6:27 am

      I had Chicharrón when I was in Colombia – and I loved them! So tasty 🙂 will have to try making them at home x

      Reply
    5. Angela

      February 7, 2019 at 12:38 pm

      4 stars
      I often go to the mexican restaurant but never tried this. Will search for it next time. It looks so tasty

      Reply
      • Maggie Unzueta

        February 7, 2019 at 2:25 pm

        Not every Mexican restaurant will make it. Chicharron en Salsa Roja is very authentic Mexican food. Super tasty. Hope you give this a try.

        Reply
    6. Charles J Griffith

      May 17, 2020 at 10:18 am

      5 stars
      This is what I really needed! One of my favorite dishes! Thank you!

      Reply
      • Maggie U

        July 9, 2020 at 3:44 pm

        Hope you try this recipe is really yummy!

        Reply
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