Chicharrón en Salsa Roja + VIDEO (2023)

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Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, is a tasty and easy Mexican recipe. Ready in minutes, making it a great quick lunch idea. Serve with warm tortillas and refried beans.

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By now, I’m sure you know that I’m all about easy meals. Not all Mexican recipes are easy. Beef Tamales come to mind… and that’s why I love shortcuts.

Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, is one of those dishes that comes together in a FLASH. Flash dance… oh what a feeling!

Don’t Forget to Watch Video How to Make Chicharrón en Salsa Roja.

How to Make Chicharrón en Salsa Roja

It starts with the pork cracklings.

I’m using a long piece of fried crackling (or pork skin). It measures about 4 feet and very thin. Then, I break it up into pieces.

They sell this crackling piece at the Mexican market behind the counter at the meat department. You can also use the packaged, in a bag kind.

  • Break up the cracklings into tiny pieces.
  • Set it aside until ready to use.

The piece sizes are not supposed to be perfect. Some are bigger than others.

Roast for the most flavor.

  • Next up, roast the tomatoes, onion, jalapeno, and garlic. Either on a griddle or in the oven.
  • Oven version: Place them under the broiler for 5-7 minutes, or until the skins on the tomatoes are blackened.

However, since we’re in Southern California, and it’s a million degrees outside, I am happy to char these beauties up on the griddle.

Note: You can easily skip this step by boiling these ingredients. Unfortunately, it will not give you that roasted flavor that we all know and love.

• Blend until smooth.

Fresh is best, but when you’re running around, get all the help where you can. Again, I LOVE shortcuts. Lol.

You can also use store-bought salsa. Please don’t tell my mom I said that.

Most of the time, I make a double batch of roasted tomato salsa. Use one and freeze the other. Salsa freezes very well.

(Video) Chicharrón en Salsa Roja

• Heat oil in a skillet.

Manteca… oh, how I love thee … but my thighs don’t love it. LOL! So, I’m using regular olive oil. Yes, you can use manteca instead of oil.

Manteca in English = Lard

I would not use coconut oil because the cracklings will absorb the flavor. Canola oil. Grapeseed oil. Any of those work too.

We are not frying anything and don’t need to worry about smoke point.

  • Add the salsa. With a spatula, stir occasionally.
  • Cook for 2-3 minutes.
If you like it saucier, you can add ½ cup water + pinch of chicken bouillon.

For me, I like to serve Chicharron en Salsa Roja tacos with extra salsa. That way, everyone can serve themselves.

Please Note: You might hear people refer to this yummy and authentic Mexican dish as “Chicharrones” en Salsa Roja.

Chicharrón is singular.
Chicharrones is plural, as in many chicharrones.

This is also not to be confused with Chicharron en Salsa Verde. It is the same dish but made with salsa verde.

  • Then add the chicharrones, or pork cracklings.
  • Mix well to combine. Cook until the pork crackling is soft.

Some pieces are harder than others.

If you are using fresh pork crackling as I am, it’s ready in 5 minutes. If you are using the packaged kind, they are usually hard and can take up to 10 minutes to soften.

Test the chicharron after 7 minutes.

• If they are still not soft, add 1/2 cup water + pinch of chicken bouillon and lower the flame.

This is also the time to add other ingredients to make it a more complete dish.

You can add:

  • Cooked Nopales
  • Frozen green beans
  • Frozen peas
  • Alcegas
  • Verdolagas (or purslane)
  • Spinach

You can also add pieces of cooked pork, chicken, beef. All of these would be yummy, but I would add more sauce.

Chicharron en Salsa Roja with nopales is a very common dish in Mexico. The nopales need to be cooked and well drained before adding to the skillet.

Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, is known to be saucy. I’ve even had it served in a bowl. However, I think it depends on what you’re going to do with it.

(Video) Chicharrón en Salsa Roja | Receta Sencilla

It makes a great filling for gorditas. It would be hard to handle a gordita with an overly saucy filling.

Chicharrón en Salsa Roja + VIDEO (9)

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I like to serve this dish with corn tortillas to make tacos along with refried beans, arroz blanco, and top them with more Mexican salsa. Hope you enjoy!

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Did you make this recipe? Please rate the recipe below!

Chicharrón en Salsa Roja + VIDEO (10)

Chicharrón en Salsa Roja (Pork Cracklings in Mexican Red Salsa)

Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, is a tasty and easy Mexican recipe. Ready in minutes, making it a great quick lunch idea. Serve with warm tortillas and refried beans.

4.91 from 10 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


Servings: 4

Calories: 1293kcal

Author: Maggie Unzueta


  • 4 tomatoes
  • 2 jalapeño divided
  • ¼ onion
  • 1 garlic clove
  • Salt
  • Pinch ground cumin
  • 1 tablespoon olive oil
  • 2 lbs pork rinds chicharrones
  • Cilantro chopped


  • Heat up a hot griddle.

  • Add the tomatoes.

  • After 1 minute, add 1 jalapeño.

  • After 1 minute, add the onion.

  • Keep turning until the skins are black.

  • Lastly, add the garlic clove.

  • Char lightly.

  • Turn frequently.

  • Immediately place all the ingredients from the griddle into a blender.

  • Also add the salt and cumin to the blender.

  • Blend until smooth.

  • (You can skip all the steps above if using store bought red salsa).

  • In a large skillet, heat up olive oil.

  • Add the salsa.

    (Video) Como hacer chicharron en salsa roja mas rico imposible

  • Finely dice the other jalapeño and add to the skillet.

  • (If you like it saucier, add 1 cup water and 1 teaspoon chicken bouillon to the skillet and stir).

  • Cook for 2 minutes.

  • Then add the chicharrones, or pork crackling.

  • Give everything a good stir.

  • Cook for 4-5 minutes, until the pork crackling is soft.

  • (It could take up to 10 minutes if you are using extra dry pork cracklings).

  • Top with chopped cilantro.

  • Serve with corn tortillas and extra salsa.

  • Enjoy!



Ready in minutes, making it a great quick lunch idea. Serve with warm tortillas and refried beans.

You can also use store-bought salsa.


Calories: 1293kcal | Carbohydrates: 6g | Protein: 140g | Fat: 74g | Saturated Fat: 25g | Cholesterol: 215mg | Sodium: 4175mg | Potassium: 319mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1213IU | Vitamin C: 27mg | Calcium: 80mg | Iron: 2mg

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Disclosure: This post contains affiliate links.

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