Ingredients (Serves 4–6)
- 250–500g pork chicharrón (cracklings or pork rinds)
- 4–5 ripe tomatoes (jitomates)
- 2–3 chiles serranos (adjust to taste)
- 1 chile guajillo or poblano (optional for depth)
- 2–3 garlic cloves
- ¼–½ white onion
- 1 tbsp oil (olive or vegetable)
- Salt and pepper to taste
- Optional: ¼ bunch fresh cilantro, ½ tsp cumin, ½ cup water or broth
Instructions
- Soften the chicharrón:• Break into bite-sized pieces.
- Simmer in a pan with 1 cup of water over low heat for 10–15 minutes until slightly softened.
- Prepare the salsa roja:• Roast or boil tomatoes, chiles, garlic, and onion until softened.
- Blend with salt, pepper, and optional cumin until smooth. Add water or broth if needed for consistency.
- Cook the salsa:• Heat oil in a skillet, sauté extra onion if desired.
- Pour in the blended salsa and simmer for 10 minutes until slightly thickened.
- Combine and simmer:• Add softened chicharrón to the salsa and 2 bay leaves.
- Simmer covered for another 10 minutes until flavors meld and chicharrón is tender.
- Serve:• Garnish with cilantro.
- Pair with warm corn tortillas, refried beans, or Mexican rice.