Chicharrón Tacos in Chili-Tomato Sauce
Crispy fried pork belly simmered in a bright, spicy red sauce and served in warm tortillas. The perfect balance of crunch and tangy heat — ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 lbs pork belly, cut into 1-inch cubes
- 1 can (14.5 oz) canned diced tomatoes
- 3 whole dried guajillo or ancho chiles, stems removed
- ½ medium onion, quartered
- 12 whole corn tortillas
- 1 bunch + 1 small fresh cilantro and white onion, for serving
Instructions
- 1
Heat a large skillet over medium-high. Add pork cubes and cook, stirring occasionally, until edges brown and fat renders, ~8 minutes.
- 2
Toast dried chiles in a dry skillet 30 seconds per side. Soak in hot water 5 minutes until soft.
- 3
Blend soaked chiles, tomatoes with juice, and quartered onion in a blender until smooth.
- 4
Pour chile sauce over browned pork. Bring to a simmer and cook uncovered 10 minutes until sauce thickens slightly.
- 5
Warm tortillas in a dry skillet 15 seconds per side until pliable.
- 6
Serve chicharrón with sauce in warm tortillas. Top with cilantro and fresh diced onion.
Tools you’ll need
- large skillet, 12-inch
- small dry skillet
- blender
- wooden spoon
- slotted spoon
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