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
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5 from 1 vote

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. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 4
Author: Maggie Unzueta

Ingredients

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!