{"id":12634,"date":"2025-11-05T16:11:25","date_gmt":"2025-11-05T16:11:25","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=12634"},"modified":"2025-11-05T16:11:25","modified_gmt":"2025-11-05T16:11:25","slug":"joses-chicharron-en-salsa-roja","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/11\/05\/joses-chicharron-en-salsa-roja\/","title":{"rendered":"Jose&#8217;s Chicharr\u00f3n en Salsa Roja"},"content":{"rendered":"<p><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11528 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg\" alt=\"\" width=\"268\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg 268w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg 700w\" sizes=\"auto, (max-width: 268px) 100vw, 268px\" \/><\/a>Ingredients (Serves 4\u20136)<\/p>\n<ul>\n<li>250\u2013500g pork chicharr\u00f3n (cracklings or pork rinds)<\/li>\n<li>4\u20135 ripe tomatoes (jitomates)<\/li>\n<li>2\u20133 chiles serranos (adjust to taste)<\/li>\n<li>1 chile guajillo or poblano (optional for depth)<\/li>\n<li>2\u20133 garlic cloves<\/li>\n<li>\u00bc\u2013\u00bd white onion<\/li>\n<li>1 tbsp oil (olive or vegetable)<\/li>\n<li>Salt and pepper to taste<\/li>\n<li>Optional: \u00bc bunch fresh cilantro, \u00bd tsp cumin, \u00bd cup water or broth<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Instructions<\/p>\n<ol>\n<li>Soften the chicharr\u00f3n:\u2022 Break into bite-sized pieces.<\/li>\n<\/ol>\n<ul>\n<li>Simmer in a pan with 1 cup of water over low heat for 10\u201315 minutes until slightly softened.<\/li>\n<\/ul>\n<ol start=\"2\">\n<li>Prepare the salsa roja:\u2022 Roast or boil tomatoes, chiles, garlic, and onion until softened.<\/li>\n<\/ol>\n<ul>\n<li>Blend with salt, pepper, and optional cumin until smooth. Add water or broth if needed for consistency.<\/li>\n<\/ul>\n<ol start=\"3\">\n<li>Cook the salsa:\u2022 Heat oil in a skillet, saut\u00e9 extra onion if desired.<\/li>\n<\/ol>\n<ul>\n<li>Pour in the blended salsa and simmer for 10 minutes until slightly thickened.<\/li>\n<\/ul>\n<ol start=\"4\">\n<li>Combine and simmer:\u2022 Add softened chicharr\u00f3n to the salsa and 2 bay leaves.<\/li>\n<\/ol>\n<ul>\n<li>Simmer covered for another 10 minutes until flavors meld and chicharr\u00f3n is tender.<\/li>\n<\/ul>\n<ol start=\"5\">\n<li>Serve:\u2022 Garnish with cilantro.<\/li>\n<\/ol>\n<ul>\n<li>Pair with warm corn tortillas, refried beans, or Mexican rice.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (Serves 4\u20136) 250\u2013500g pork chicharr\u00f3n (cracklings or pork rinds) 4\u20135 ripe tomatoes (jitomates) 2\u20133 chiles serranos (adjust to taste) 1 chile guajillo or poblano (optional for depth) 2\u20133 garlic cloves \u00bc\u2013\u00bd white onion 1 tbsp oil (olive or vegetable) Salt and pepper to taste Optional: \u00bc bunch fresh cilantro, \u00bd tsp cumin, \u00bd cup<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[284],"class_list":["post-12634","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.9 - aioseo.com -->\n\t<meta name=\"description\" content=\"Ingredients (Serves 4\u20136) 250\u2013500g pork chicharr\u00f3n (cracklings or pork rinds) 4\u20135 ripe tomatoes (jitomates) 2\u20133 chiles serranos (adjust to taste) 1 chile guajillo or poblano (optional for depth) 2\u20133 garlic cloves \u00bc\u2013\u00bd white onion 1 tbsp oil (olive or vegetable) Salt and pepper to taste Optional: \u00bc bunch fresh cilantro, \u00bd tsp cumin, \u00bd cup\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"LaPrensa Newspaper\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/laprensanewspaper.com\/index.php\/2025\/11\/05\/joses-chicharron-en-salsa-roja\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 4.9.9\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"La Prensa Newspaper - Ohio &amp; Michigan&#039;s Oldest Biligual Latino Newspaper\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Jose\u2019s Chicharr\u00f3n en Salsa Roja - La Prensa Newspaper\" \/>\n\t\t<meta property=\"og:description\" content=\"Ingredients (Serves 4\u20136) 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