{"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":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"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","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12634","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=12634"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12634\/revisions"}],"predecessor-version":[{"id":12635,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12634\/revisions\/12635"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=12634"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=12634"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=12634"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=12634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}