Tacos de Chicharrón (Pork Rind Tacos)
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.
Servings: 6
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.
Nutrition
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