Chicharrón Tacos in Chili-Tomato Sauce
Crispy fried pork belly simmered in a bright, spicy red sauce and served in warm tortillas. The perfect balance of crunch and tangy heat — ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Heat a large skillet over medium-high. Add pork cubes and cook, stirring occasionally, until edges brown and fat renders, ~8 minutes.
Step 2
Toast dried chiles in a dry skillet 30 seconds per side. Soak in hot water 5 minutes until soft.
Step 3
Blend soaked chiles, tomatoes with juice, and quartered onion in a blender until smooth.
Step 4
Pour chile sauce over browned pork. Bring to a simmer and cook uncovered 10 minutes until sauce thickens slightly.
Step 5
Warm tortillas in a dry skillet 15 seconds per side until pliable.
Step 6
Serve chicharrón with sauce in warm tortillas. Top with cilantro and fresh diced onion.
Tools you’ll need
- large skillet, 12-inch
- small dry skillet
- blender
- wooden spoon
- slotted spoon
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