Rich pork rinds and flavorful salsa team up for a deliciously simple weeknight dinner in this recipe for Tacos de Chicharrón. Pork rinds combined with your favorite salsa create a delightful dish that can be whipped together in just 10 minutes, potentially becoming your new favorite taco filling.

3 tacos de chicharron on a terracotta serving platter with sliced avocado, roasted jalapeños, and halved limes on a table next to a bottle of Mexican coke and a bowl of tortilla chips.

When I was a little girl, my mom worked at a garment factory, and on her lunch hour sold burritos to help make ends meet. Burritos de chicharrón made with homemade flour tortillas were one of the easiest and most flavorful burritos she made. This is nearly the same chicharrón recipe she made for the burritos but served street taco-style on soft, warm corn tortillas topped with your favorite garnishes.

What are Chicharrones?

Chicharrónes are a delicacy from Mexico, similar to “cracklins” in the American South. They’re particularly popular along the Texas border. These Mexican pork rinds are made by frying pork belly or pork skins until they puff up into crispy, airy, golden snacks. 

While they’re pretty good eaten solo like chips drizzled with hot sauce or dipped into guacamole, simmering them in salsa casera, salsa verde or salsa roja until they become tender transforms them into the ultimate taco or burrito filling.

Why You’ll Love This Mexican Chicharron Recipe

  • You only need 10 minutes to whip up this easy pork rind recipe.
  • It’s easy to customize these pork rind tacos using your favorite jarred or homemade salsas.
closeup shot of pork rind chicharrones on a marble table.

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below. As promised, you don’t need much to make my Mexican fried pork skin tacos. Here’s what to grab:

  • Olive Oil – Just your normal cooking oil is fine. 
  • Yellow Onion – I prefer the sweetness and tender texture of yellow onions here, but you can swap in white onions or red onions in a pinch.
  • All-Purpose Flour – For thickening the salsa mixture into a sauce that clings to our pork rind taco filling. Feel free to replace with masa harina or omit.
  • Salsa – Have fun experimenting with different types of salsa to find your family’s favorite. I love using my grandma’s salsa casera, but salsa roja and salsa verde are also great options. 
  • Broth – Using chicken, beef, or veggie broth is an easy way to boost the flavor of these pork skin tacos. That said, you can use plain ol’ water (or bouillon dissolved in water) if needed.
  • Plain Chicharrónes – While the plain bagged kind you can get at nearly any grocery store or gas station will work just fine, I recommend grabbing freshly made pork belly chicharrones from a Latin market for the best taste and texture. The freshly made kind generally have some bits of meat attached (which means extra flavor and a nice chew) and also hold their shape better when simmered.
  • Corn Tortillas – My homemade recipe is quick to make and will yield the softest, most flavorful tortillas around. That said, feel free to use your favorite store-bought version for added convenience.
  • Garnishes – Chopped onions, fresh cilantro, and lime wedges are classic options, but feel free to top with avocado slices or guacamole and queso fresco. 

How to Make Chicharron Tacos

This simple Mexican chicharron recipe comes together with very little effort. Here’s how:

Step 1: Sauté onion. Heat oil in a non-stick skillet over medium-low heat. Add onion and cook until translucent, about 2 minutes. 

Step 2: Brown flour. Add flour and cook for another 2 minutes while stirring. 

Step 3: Boil salsa. Add the salsa of your choice to the pan and cook until it boils.

action shot of pouring salsa into the pan with the onions and flour.

Step 4: Add the chicharrónes and broth or water to your desired consistency. Let the mixture come to a boil again and then remove from the heat.

hands breaking a large chicharron into smaller pieces in a bowl.
action shot of tipping the bowl of chicharron pieces into the skillet with the salsa mixture.
action shot of pouring water into the skillet with the chicharron taco filling.

Step 5: Rest & plump. Allow the chicharrones to absorb the salsa before serving, about 30 minutes.

Step 6: Taco assembly. Heat corn tortillas on a griddle. Fill with the chicharrónes and serve with toppings of your choice.

closeup shot of a terracotta platter with 3 chicharron tacos topped with avocado slices.

Optional Variations

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

The great thing about this simple pork rind taco recipe is you can tweak it to your heart’s content. Here are a few ideas to get you started:

  • Gluten-Free – Since the flour is only used for thickening the salsa, you’re welcome to swap in the gluten-free alternative of your choice—I recommend masa harina. Also, I’d recommend sticking to bagged chicharrones rather than fresh — most deep fryers in restaurants share the oil with battered foods that contain wheat.
  • Extra Spicy – Add some diced jalapeños or serranos to the skillet with your onions if you’d like to add a little fire to your plate.

Serving & Topping Suggestions 

Expert Tips & Tricks

  • Don’t rush cooking the flour. You want it to turn a nice golden color and start to smell nutty. If you try and add the liquids too soon, the raw taste of the flour will give the sauce a chalky taste.
  • If possible, opt for freshly fried pork skins. They have a superlative texture that’s crisp on the outside, chewy on the inside, and typically have some extra meat bits on them that are.
  • Salsa. The flavor of your salsa is going to determine the flavor of your pork rind tacos. Make sure you choose one that you really enjoy! 

Storage & Heating Instructions 

  • The longer this dish sits, the softer (and mushier) the chicharrones will get. As such, I recommend eating it soon after you prepare it.
  • Leftover chicharron taco filling will keep in an airtight container in the fridge for up to 3 days. 

Frequently Asked Questions 

What is the difference between chicharrones and pork rinds? Are pork rinds and chicharrones the same thing?

While the terms are often used interchangeably, there are a few small differences in how Latin American and American pork rinds are prepared. That said, either will work just fine in this recipe for chicharrones tacos! 
In the U.S., pork rinds typically refer to the fried skin of the pork with no or minimal meat attached. The pork skins are fried until they are puffy and crispy, have a light and airy texture, and are sold in bags like chips. Chicharrones are cooked similarly—fried until crispy—but the presence of meat and fat makes them richer and chewier than bagged pork rind snacks.

What is a pork rind made of?

Pig skin is first rendered to remove excess fat, then dried or dehydrated. Once it’s dried, the skin is deep-fried until it puffs up and becomes crispy.

What do you serve with pork rinds?

Pork rinds are super versatile. They can be eaten plain or with dips; ground into low-carb “breadcrumbs”; or simmered into a delicious taco and burrito filling like in this recipe.

What is a good substitute for pork rinds?

If you don’t eat pork, your best bet is to swap in beef, turkey, or chicken cracklings. While the flavors will be slightly different depending on which option you use, all of these fried animal skins have a similar consistency that should work well enough for this chicharron taco recipe.

More Delicious Taco Recipes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

3 tacos de chicharron on a terracotta serving platter with sliced avocado, roasted jalapeños, and halved limes on a table next to a bottle of Mexican coke and a bowl of tortilla chips.

Tacos de Chicharrón (Pork Rind Tacos)

5 (1 rating)
Rich pork rinds and flavorful salsa team up for a deliciously simple weeknight dinner in this recipe for Tacos de Chicharrón. Pork rinds combined with your favorite salsa create a delightful dish that can be whipped together in just 10 minutes, potentially becoming your new favorite taco filling.
Print Pin Rate
Yield: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Soaking Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup yellow onion, chopped
  • 1 tablespoon all-purpose flour
  • 2 cups Salsa Casera, or salsa of your choice
  • 1 cup broth or water
  • 5 ounces plain chicharrónes (pork rinds), broken into bite-size pieces
  • Corn tortillas

Toppings

  • chopped onions
  • chopped cilantro
  • lime wedges
  • queso fresco
  • avocado slices

Instructions 

  • Heat oil in a non-stick skillet. Add onion and cook until translucent, about 2 minutes.
  • Add flour and cook for another 2 minutes while stirring.
  • Add the salsa and cook until it boils.Add the chicharrónes and broth or water and let come to a boil again and then remove from the heat. Add more broth or water till desired consistency.
  • Allow the chicharrones to absorb the salsa before serving, about 30 minutes.
  • Heat corn tortillas on a griddle. Fill with the chicharrónes and serve with chopped onions, cilantro, and a squeeze of lime juice.

Notes

  • If possible, opt for freshly fried pork skins. They have a superlative texture that’s crisp on the outside, chewy on the inside, and typically have some extra meat bits on them that are.
  • The flavor of your salsa is going to determine the flavor of your pork rind tacos. Make sure you choose one that you really enjoy!
  • The longer this dish sits, the softer (and mushier) the chicharrones will get. As such, I recommend eating it soon after you prepare it.
Serving: 6g, Calories: 1774kcal, Carbohydrates: 185g, Protein: 113g, Fat: 68g, Saturated Fat: 19g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Cholesterol: 135mg, Sodium: 6171mg, Potassium: 2008mg, Fiber: 30g, Sugar: 25g, Vitamin A: 2574IU, Vitamin C: 15mg, Calcium: 461mg, Iron: 8mg
Author: Yvette Marquez
Course: tacos
Cuisine: Mexican, Tex-Mex