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 now, I’m sure you know that I’m all about easy meals. Not all Mexican recipes are easy, 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!
It starts with the pork cracklings. Break it up into tiny pieces. Or you can get them already chopped up and ready to go. Set it aside until ready to use.
Next up, roast the tomatoes, onion, jalapeno, and garlic. You can also do this in the oven. 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’m happy to char these beauties up on the griddle.
Blend until smooth. You can also use store-bought salsa. Please don’t tell my mom I said that. Fresh is best, but when you’re running around, get all the help where you can. Again, I LOVE shortcuts. Lol.
Heat oil 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.
Then add the chicharrones, or pork cracklings. Mix well to combine. Cook until the pork crackling is soft. Some are harder than others. If you’re using fresh pork crackling as I am, it’s ready in 5 minutes. If you’re using the store bought kind, it’s harder and can take up to 10 minutes.
Some people like their Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, with more sauce. It’s all up to you and your personal taste. I like to serve this dish with corn tortillas to make tacos, refried beans, and top them with more salsa. Hope you enjoy!
Watch Video How to Make Chicharrón en Salsa Roja
- 4 tomatoes
- 2 jalapeño, divided
- ¼ onion
- 1 garlic clove
- Pinch of ground cumin
- 1 tablespoon olive oil
- 2 lbs pork rinds (chicharrones)
- Cilantro, chopped
- 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.
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