Crispy Chicharrón Tacos with Chile-Tomato Salsa
Golden fried pork belly served in warm tortillas with a quick charred-tomato and chile salsa. Crunchy, spicy, ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb pork belly or chicharrón (already fried or fresh)
- 3 whole Roma tomatoes
- 2 whole chile de árbol or guajillo (dried)
- 2 whole garlic cloves
- 1 tbsp white vinegar
- 8 whole corn tortillas
Instructions
- 1
Char tomatoes and chiles directly over a gas flame or under a broiler for 2–3 minutes until blistered and soft.
- 2
Blend charred tomatoes, chiles, garlic, vinegar, and a pinch of salt until smooth and vibrant red.
- 3
Heat a skillet over medium-high. Warm tortillas 30 seconds per side until pliable.
- 4
If pork belly is fresh, cut into bite-sized pieces and pan-fry until golden and crispy, 5–6 minutes.
- 5
If using pre-fried chicharrón, warm it in the same skillet 1–2 minutes until fragrant.
- 6
Fill tortillas with crispy pork, top with salsa, and serve immediately with lime wedges if desired.
Tools you’ll need
- skillet or comal
- blender or food processor
- kitchen tongs
- cutting board
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