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Tacos de chicharrón

From WikiTacos, the taco encyclopedia · Taco type
Also known as: Chicharrón en salsa verde, Chicharrón en salsa roja, Pork rind tacos

Tacos de chicharrón are tacos of fried pork skin, eaten either crumbled and crunchy or, more often, simmered in green or red salsa until soft as a guisado.

Contents
  1. Overview
  2. In salsa
  3. Related preparations
  4. Recipe
  5. Where to try it
  6. Reviews
  7. See also
  8. References

Overview

Chicharrón is pork skin fried until it puffs and crackles. Chilango describes it as a product that can be eaten fried, stewed or browned and that has won over both Mexican and foreign diners. It is sold by weight in markets, and the blogger Irene of My Slice of Mexico notes that it later spread as a packaged snack.

For tacos it appears in two forms. The simplest is crunchy: pieces of chicharrón are broken into a warm tortilla and topped with salsa. The more common taco-stand form is a guisado, in which the crisp skin is simmered in salsa until it softens and soaks up the sauce.

In salsa

Chicharrón en salsa verde is a standard of the tacos de guisado tradition, in which a stand offers a row of stews for customers to choose from. My Slice of Mexico's version blends tomatillos, onion, cilantro, serrano and salt, boils the sauce for a few minutes, then stirs in the pork rinds and cooks them just two or three minutes more until they have absorbed some of the liquid. The author prefers thick cracklings with some fat attached for this dish, because the fat enriches the sauce. Chilango likewise lists chicharrón in green or red salsa among the main ways to eat it, with beans or in tacos, and names Tacos Gus for its salsa verde version.

Red versions use tomato and dried or fresh chiles in place of tomatillo. Either way the result can be served as a main dish with refried beans or spooned into tortillas.

Chicharrón also appears in campechano tacos, combined with cecina and longaniza, and in frijoles charros. Stewed and pressed, it becomes chicharrón prensado, a different filling used in gorditas, tlacoyos and quesadillas. Soft pickled pork skin, by contrast, is cueritos rather than chicharrón.

Recipe

Makes About 12 tacos · Time: 25 minutes

Ingredients

  • 500 g tomatillos, husked and rinsed
  • 1 to 2 serrano chiles
  • 1/2 white onion
  • 1 garlic clove
  • 1/2 cup cilantro
  • 1 tablespoon lard or oil
  • Salt
  • 200 g chicharrón (thick cracklings preferred), broken into 4 cm pieces
  • 12 corn tortillas
  • Refried beans, chopped onion and cilantro for serving

Steps

  1. Simmer the tomatillos and serranos in water until the tomatillos turn olive green, about 8 minutes. Drain.
  2. Blend with the onion, garlic, cilantro and a little cooking water until smooth.
  3. Heat the lard in a saucepan, pour in the salsa (it will splatter) and simmer 5 minutes. Season with salt.
  4. Add the chicharrón, stir to coat and cook 2 to 5 minutes, until softened but not falling apart.
  5. Spread warm tortillas with a little refried beans, add chicharrón and top with onion and cilantro.

Add the chicharrón just before serving; it keeps softening as it sits.

Where to try it

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "6 formas de hacer chicharrón". Chilango. Retrieved 2026-10-10.
  2. "Pork Rind in Green Sauce – Chicharrón en salsa verde". My Slice of Mexico. Retrieved 2026-10-10.
Categories: Mexico City cuisine Pork tacos Taco types Tacos de guisado