Chicharron in Red Salsa

Are you a fan of bold flavors OR are you thinking of spicing up your dinner routine? Then you absolutely need to try Chicharron in Red Salsa!!

I’m sure that, this traditional Mexican dish will satisfy your taste buds & will leave you wanting much more!!

Chicharron in Red Salsa is basically a traditional Mexican dish and it is made with crispy pork rinds that are fried until they’re fully crispy. Then it is combined with a tangy and spicy red sauce.

The flavors are delicious and the best part is that it’s very easy to make.

So let’s get started so you can make some Chicharron in Red Salsa at your home within 20 mins!

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Why Do I Love Chicharron In Red Salsa?

I love Chicharron In Red Salsa because:

• It can be enjoyed as a snack only or also with tacos.
• It is quite easy to make.
• It is a mouthwatering dish because it has pork rind made in a tender spicy salsa flavored with some salt and garlic. 
• It goes well with cooked beans and flour tortillas, making the dish even more unique and delicious. 

What’s The Difference Between Pork Rinds And Chicharrons?

Both of them are very similar in terms of taste and look wise..

But They have a subtle difference; chicharrons are made up of skin consisting of fat and some meat fused to it, while pork rinds are solely made from skin.

Both of them are made from pork skin, and the way they are prepared and seasoned makes them different from each other. 

What Can I Add To Chicharrons?

Chicharrons can be paired with different seasonings and toppings. They can be topped with hot chili sauce if you want to up the spicy game.

Red salsa goes really well with the chicharron. Similarly, you can also use your favorite salsa to add some tangy flavor to it.

Chicharrons and guacamole complement each other really well. The creamy and delicious contrast paired with the spicy pork skin adds a rich flavor to it.  

How To Serve Chicharron In Red Salsa?

The best way to serve chicharrons is alongside flour tortillas or corn tortillas corn, beans, or refried beans, or you can also present it over a bowl of Mexican white rice. Easy to say chicharrons are best served with tacos, hands down.  

Tips:

Some of the tips I can give you from making this chicharron in salsa are:

• For a crackling chicharrons in red sauce, add pork rinds to the flavoring a few minutes before serving.
• If you don’t want the red sauce to be too tangy, you can use fewer chili peppers. Always tune the salt only at the end of the cooking, about 2 minutes prior to turning off the heat.
• The thickness of the sauce depends on how much you whisk it. If you want a smooth and silky sauce, just whisk the sauce a little more.

Variations:

Chicharrones in salsa is one the most popular dishes in Mexico. it can be customized with a lot of things such as pinto beans, green tomato paste, (chile de arbol) type of chilli pepper. Just like that, you can also add nopales cactus salad which adds texture to the dish.

Chicharrones can be made from many types of meat, not just pork. most of them are made with pig skins, but sometimes pork belly is also used.. Both the skin and the belly have a unique taste to them, but the pig skin is quite easier to serve.  

Ingredients:

• Cracklins
• Plum tomatoes
• Jalapeno
• Onion
• Olive oil
• Salt to taste
• Chopped cilantro for garnish

How Do You Make Chicharron in Red Salsa:

Step 1. Place the cracklins in a large bowl and cover with water. Allow to soak for 20 minutes.

Step 2. While the cracklins are soaking, add the tomatoes, onion and jalapeno to a large pot over medium heat on the stove.

Bring to a low boil and then simmer for 15 minutes.

Step 3. Transfer the tomato mixture to a food processor and blend until smooth.

Step 4. Add the tomato salsa back to the pot.

Step 5. Mix in the minced garlic and.

Then, add the drained cracklins

Stir to combine and saute another 5 minutes.

Step 6. Garnish with chopped cilantro before serving.

Serve warm!

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How to Store Chicharron in Red Salsa?

Chicharrons are always best when freshly served.

But no worry, you can also store your crunchy chicharrons. You just need to wrap them in a paper towel in an airtight container and place them in the refrigerator for almost a week. Moreover, You can also place a packet of dry silica gel in the container to keep them dry in the fridge.   

How to Reheat Chicharron in Red Salsa?

Chicharrons get soggy after some time when cool. In order to keep the crackling crackly, preheat the oven to about 350 degrees Fahrenheit, place a sheet or a baking pan, and then bake it for about 3-5 minutes. Your chicharrons should puff and crisp up.

You can also use an air fryer as well. Just set the temperature to 400 degrees Fahrenheit and allow it to fry for around 7-9 minutes.   

How Much Does Chicharron In Red Salsa Last On The Fridge?

Usually, when stored in the fridge chicharrons can hold up to a week, depending on how you are storing them. Use a plastic wrap or paper towel and place it in a sealed container. It is advised to consume the chicharrons within 3 days 

Can I Make Ahead Chicharron In Red Salsa?

Yes, you can prep the pig skin ahead of time and cover it in an airtight box. When it’s time to fry, place them in the fryer.

You can also prep the sauce without cooking the chilies and tomatoes in advance.

Related Recipes You Might Enjoy:

Salsa Chicken – Chicken breasts seasoned with taco seasoning and topped with salsa and melted Monterey Jack cheese.

Baked Pork Chops – Discover this incredible recipe for Baked Pork Chops to fill your meals with flavor, and textures never tried before.

Best Homemade Salsa Ever – The Best Homemade Salsa Ever will be the star of your next party!