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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!
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.
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.
• 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.
• 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.
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.
- Add the salsa. With a spatula, stir occasionally.
- Cook for 2-3 minutes.
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.
- 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 ½ 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 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.
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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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Table of Contents
Chicharrón en Salsa Roja (Pork Cracklings in Mexican Red Salsa)
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
Nutrition
Disclosure: This post contains affiliate links.
More Mexican Pork Recipes:
Cochinita Pibil tacos are to die for. Incredibly tender meat that has been slow cooked for hours and hours. Top your tacos with chopped cilantro and cebolla en escabeche (pickled red onions). Each bite of this Authentic Mexican recipe is heavenly.
Red Pork Tamales (or Tamales de Puerco en Chile Rojo) is traditional Mexican food at its best. So tasty. So incredibly delicious. They are worth the effort to make. Perfect for Christmas or all year long.
Grilled Pork Chops in Adobo Sauce (Chuletas Adobadas) – Delicious and flavorful recipe made for warm summer nights. Wow your guests and make this at your next backyard BBQ.
I often go to the mexican restaurant but never tried this. Will search for it next time. It looks so tasty
Not every Mexican restaurant will make it. Chicharron en Salsa Roja is very authentic Mexican food. Super tasty. Hope you give this a try.
I had Chicharrón when I was in Colombia – and I loved them! So tasty 🙂 will have to try making them at home x
This would have been ideal for a super bowl recipe. I love the pork cracking, so yummy!
This is so bad it’s good! I loveeeeeeee chicharon so this dish is right up my street!
Oh my gosh! I can’t wait to try this Chicharron en Salsa Roja recipe! Looks so flavorful!
This recipe looks very tasty. My husband loves Mexican food and he enjoys trying new things. This would probably be a winner!
I never heard about this food before and its interesting , I want to taste it
This looks so delicious you are serioesly making me hubngry heheh
This looks like a really interesting recipe. I’ve never had anything like this before.
My partner loves to eat pork cracklings. I made him vinegar with lots of chilis and onion for the sauce. This is a great idea for chicharon.
Never thought about using pork cracklings in a recipe! I am loving this idea and also the fact that it’s ready so quick! I would probably follow your directions to make it saucier because I loooove all of that extra flavor.
Wow! I’ve never tried this. This now on my to do list.
Salsa is my husband’s favorite thing to make (and eat!). I will have to show him this recipe; looks delicious!
Just learned about chicharron from this post. It looks something tasty and nice to prepare. Thanks.
Looks delicious and festive! You way is much more simple than one in cook book! Will definitely try it next week
I have never tasted anything like this before, but it sounds so delicious 🙂 I will make your recipe soon.
This sounds like an interesting dish! I never had Chicharrón en Salsa Roja, I must try it!
I love chicharrones but I’ve never made them myself! I can’t wait to try this out.
Never have I seen pork cracklings used in a recipe but this looks great! Love the idea
I literally drooled reading your recipe omg!!! I am def preparing this over the weekend, thank you.
Chad
http://www.mosaicslab.com