Chicharron  in Red Salsa

Chicharron in Red Salsa, made with tomatoes and peppers, is an outstanding dish from the Mexican gastronomy. It can be prepared for breakfast, lunch, or dinner, and can be eaten by itself or as a stuffing for antojitos (like gorditas, quesadillas or tacos).

– Place the chicharrones/pork cracklings in a bowl with 2 cups of warm water and let them soak for 20 minutes until they become a little soft.



– Place the tomatoes, peppers, and garlic clove in a medium-size saucepan. Cover them with water and cook at medium heat for 15 minutes, or until they are soft.



– Once the tomatoes and peppers are cooked, place them in your blender along with the garlic clove. No water is needed, unless your tomatoes are not juicy, in which case add ¼ cup of water. Process to form a smooth sauce. Set aside.



– Heat the oil in a large skillet and sauté the chopped onion for 3 minutes. Pour the sauce in and cook for 5 minutes.



– Drain the chicharrones and add to the sauce. Season with salt, and add the cilantro spring. Cook for 5 more minutes before serving.



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