Get ready to ignite your taste buds with these 20 flavor-packed Mexican chicharrón recipes! Chicharrón, for those who may not know, is a popular street food in Mexico made from crispy fried pork rinds. But don’t just stop at snacking on them plain – we’ve gathered some of the most mouth-watering and creative ways to incorporate chicharrón into your meals.
From spicy tacos to rich soups, these recipes showcase the versatility of this beloved ingredient. Whether you’re a seasoned chef or a curious cook, there’s something here for everyone. So go ahead, get inspired, and start cooking up some delicious Mexican flavor with our collection of 20 chicharrón recipes below!
Spicy Chicharron Tacos with Fresh Salsa
Spicy Chicharron Tacos with Fresh Salsa Recipe
Elevate your taco game with these crispy, spicy chicharrons served in a soft tortilla with a burst of fresh flavor.
Ingredients:
– 1 bag of pork rinds (chicharrons)
– 1/4 cup chili powder
– 1/4 cup lime juice
– 1/2 teaspoon garlic powder
– 1/2 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Fresh salsa (recipe below)
– Optional toppings: diced onions, cilantro, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together chili powder, lime juice, garlic powder, cumin, paprika, salt, and pepper.
3. Add the chicharrons to the bowl and toss until evenly coated with the spice mixture.
4. Spread the chicharrons on a baking sheet and bake for 10-12 minutes or until crispy.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing a few chicharrons on each tortilla, followed by a spoonful of fresh salsa.
Fresh Salsa Recipe:
– 1 cup diced tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt, to taste
Combine all ingredients in a bowl and stir until well combined. Serve immediately.
Cooking Time: 15-20 minutes
Crispy Chicharron Guacamole Dip
Elevate your snack game with this unique twist on traditional guacamole, featuring crispy chicharrón (Mexican fried pork rinds) adding a satisfying crunch to the creamy avocado dip.
Ingredients:
– 3 ripe avocados
– 1/2 cup crispy chicharrón, crushed
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a large bowl.
2. Add the crushed chicharrón, lime juice, red onion, jalapeño pepper, salt, and black pepper to the bowl with the avocado.
3. Use a fork to mash the ingredients together until you reach your desired consistency.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: None! This dip is ready in just a few minutes of prep time.
Chicharron Enchiladas with Red Sauce
Experience the rich flavors of Mexico with these crispy chicharrón enchiladas smothered in a savory red sauce. This recipe is perfect for anyone looking to add some excitement to their meal routine.
Ingredients:
– 1 pound chicharrón (fried pork rinds)
– 8-10 corn tortillas
– 1/4 cup vegetable oil
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat oil over medium-high heat. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Arrange tortillas on a flat surface. Spoon about 1/4 cup of the onion mixture onto each tortilla, followed by 2-3 pieces of chicharrón.
5. Roll up tortillas tightly and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour red sauce (see below) over enchiladas.
7. Sprinkle shredded cheese on top and bake for 20-25 minutes or until cheese is melted and bubbly.
Red Sauce:
– Combine diced tomatoes, cumin, paprika, salt, and pepper in a blender or food processor. Blend until smooth.
Chicharron Quesadillas with Oaxaca Cheese
Experience the perfect blend of textures and flavors with these crispy chicharrón quesadillas, filled with creamy Oaxaca cheese.
Ingredients:
– 4-6 corn tortillas
– 1 cup shredded Oaxaca cheese (or Monterey Jack or Cheddar)
– 1/2 cup cooked chicharrón (fried pork rinds), crumbled
– 1 tablespoon vegetable oil
– Salt, to taste
– Optional: sliced radishes, lime wedges, cilantro leaves for garnish
Instructions:
1. Preheat a large skillet or griddle over medium heat.
2. Place a tortilla in the skillet and sprinkle with Oaxaca cheese.
3. Add crumbled chicharrón on half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes, until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 1-2 minutes.
7. Repeat with remaining ingredients.
Cooking Time: 8-10 minutes
Garnish with radishes, lime wedges, and cilantro leaves, if desired. Serve immediately and enjoy!
Chicharron Tostadas with Refried Beans
Elevate your taco Tuesday game with this flavorful and satisfying recipe that combines crispy chicharrón, creamy refried beans, and a sprinkle of fresh cilantro.
Ingredients:
– 1 pound pork rinds (chicharrón)
– 1/4 cup vegetable oil
– 8-10 corn tortillas
– Refried beans (homemade or store-bought)
– Shredded lettuce
– Diced tomatoes
– Chopped cilantro
– Lime wedges
Instructions:
1. Preheat oven to 350°F.
2. Cut the chicharrón into smaller pieces and toss with vegetable oil. Spread on a baking sheet and bake for 5-7 minutes, or until crispy.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tostadas by spreading refried beans on each tortilla, topping with chicharrón, shredded lettuce, diced tomatoes, and chopped cilantro.
5. Serve immediately and squeeze a sliver of lime juice over the top.
Cooking Time: 10-12 minutes
Chicharron Soup with Hominy and Lime
This vibrant soup combines the crispy, savory goodness of chicharrones (fried pork rinds) with the creamy texture of hominy and a burst of citrus from fresh lime juice. Perfect for a chilly evening or as a comforting pick-me-up anytime.
Ingredients:
– 1 cup chicharrones, crumbled
– 2 cups chicken broth
– 1 cup dried hominy, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup fresh cilantro leaves, chopped
– Juice of 1 lime
– Salt and pepper, to taste
Instructions:
1. In a large pot, combine chicharrones, chicken broth, hominy, onion, garlic, and jalapeño. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Add diced tomatoes and continue to simmer for another 10 minutes or until hominy is tender.
3. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
4. Serve hot, garnished with additional cilantro and a squeeze of lime if desired.
Cooking Time: 30-40 minutes
Chicharron Burritos with Chipotle Mayo
Get ready to wrap up a flavorful fiesta! This recipe combines crispy chicharrón, tender beef, and creamy chipotle mayo in a soft flour tortilla.
Ingredients:
– 1 pound beef (ground or shredded), cooked and seasoned
– 1 cup chicharrón (fried pork rinds)
– 4 large flour tortillas
– Chipotle Mayo (see below for recipe)
– Optional toppings: diced onions, cilantro, sour cream, salsa
Chipotle Mayo Recipe:
– 1/2 cup mayonnaise
– 2 tablespoons lime juice
– 1 tablespoon chipotle peppers in adobo sauce, minced
– Salt and pepper to taste
Instructions:
1. Cook the beef according to your preference (grilled, pan-fried, or slow-cooked).
2. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble the burritos by spreading some chipotle mayo on each tortilla, followed by a spoonful of beef, and topping with chicharrón.
4. Add your desired toppings and fold the burrito in half.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Chicharron Nachos with Jalapeños and Cheese
Get ready to level up your nacho game with this flavorful and addictive recipe that combines crispy chicharrones, spicy jalapeños, and melted cheese. Perfect for a party or a cozy night in!
Ingredients:
– 1 bag of chicharrones (Mexican-style fried pork rinds)
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 2-3 jalapeño peppers, sliced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Spread half of the chicharrones on a baking sheet lined with parchment paper.
3. Top with sliced jalapeños, shredded cheese, and chopped cilantro.
4. Drizzle with olive oil and season with salt and pepper.
5. Repeat the layers, starting with the remaining chicharrones.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
7. Remove from oven and let cool for a few minutes before serving.
Cooking Time: 12 minutes
Chicharron Chilaquiles with Green Salsa
Start your day with a flavorful and spicy twist on traditional chilaquiles, featuring crispy fried pork rinds (chicharrones) and a tangy green salsa.
Ingredients:
– 4-6 corn tortillas
– 1/2 cup chicharrones, crushed
– 1/4 cup vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 cup fresh cilantro leaves
– 2 tablespoons lime juice
– Salt to taste
– Green salsa (store-bought or homemade)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut tortillas into quarters and fry in oil until crispy, then drain on paper towels.
3. In a large skillet, heat oil over medium-high. Add onion, garlic, and jalapeño; cook until softened, about 5 minutes.
4. Add crushed chicharrones, cilantro, lime juice, and salt to the skillet. Cook for an additional 2-3 minutes, stirring frequently.
5. Combine cooked tortilla quarters with the chicharrón mixture and green salsa in a large serving dish.
6. Serve warm and enjoy!
Cooking Time: Approximately 15-20 minutes
Chicharron Stuffed Peppers with Rice
This recipe combines the crispy, cheesy goodness of chicharrón with the simplicity and comfort of stuffed peppers. The result is a delightful fusion of Latin-inspired flavors in every bite.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked rice
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped chicharrón (Mexican fried pork rinds)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, remove seeds and membranes, and place them in a baking dish.
3. In a bowl, mix cooked rice with cheddar cheese, chicharrón, and olive oil.
4. Stuff each pepper with the rice mixture, filling as full as possible.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove the foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Chicharron Empanadas with Spicy Salsa
Experience the bold flavors of Mexico with these crispy empanadas filled with tender chicharrón (fried pork rinds) and served with a tangy, spicy salsa.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 cup cooked chicharrón
– Vegetable oil for frying
– 1/2 cup Spicy Salsa (recipe below)
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, cilantro
Spicy Salsa:
– 1 cup diced fresh tomatoes
– 1/4 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 375°F.
2. Roll out the empanada dough to desired thickness.
3. Place 1-2 tablespoons of chicharrón in the center of each dough circle.
4. Fold and press the edges to seal, then fry for 2-3 minutes on each side until golden brown.
5. Drain excess oil on paper towels.
6. Serve empanadas with Spicy Salsa and optional toppings.
Cooking Time: 20-25 minutes (includes frying time)
Chicharron Carnitas with Cilantro and Onions
Transform tender pork into crispy, flavorful chicharrón by braising it in lard, then frying until golden. Serve with a burst of fresh cilantro and onions for a mouthwatering Mexican dish.
Ingredients:
– 2 pounds boneless pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1/4 cup chopped onion
– 1/4 cup chopped fresh cilantro
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, combine pork chunks, lard or vegetable oil, and salt. Cover and braise for 2-3 hours, or until tender.
3. Remove from heat and let cool slightly.
4. Using two forks, shred the pork into bite-sized pieces.
5. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat. Fry shredded pork in batches until golden brown, about 3-4 minutes per batch.
6. Drain on paper towels and serve warm with chopped cilantro and onions.
Cooking Time: 3 hours (braising), 10-15 minutes (frying)
Chicharron Gorditas with Avocado Crema
Get ready for a flavorful Mexican treat! These crispy chicharron gorditas are filled with tender beef and topped with a creamy avocado crema, making them the perfect snack or appetizer.
Ingredients:
– 1 pound beef short ribs
– 1/2 cup lard or vegetable oil
– 4 corn tortillas
– Salt, to taste
– Vegetable oil, for frying
– 2 ripe avocados
– 1 lime, juiced
– 1 clove garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 300°F (150°C).
2. In a large Dutch oven, brown the beef short ribs over medium-high heat.
3. Fry the corn tortillas in vegetable oil until crispy, about 30 seconds per side.
4. Assemble the gorditas by filling the fried tortillas with the beef and seasoning with salt to taste.
5. For the avocado crema, combine the diced avocados, lime juice, garlic, salt, and pepper in a bowl. Mix well.
6. Serve the chicharron gorditas with the avocado crema on top.
Cooking Time: 1 hour (including frying time)
Chicharron Pozole with Radishes and Cabbage
This recipe combines the rich flavors of chicharrón (crispy fried pork rinds) with a comforting bowl of hominy-based pozole, topped with crunchy radishes and tangy cabbage.
Ingredients:
– 1 pound boneless pork shoulder
– 2 cups vegetable oil
– 1 cup hominy
– 4 cups chicken broth
– 1 onion, diced
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 4 radishes, thinly sliced
– 1/2 head of cabbage, shredded
– Fresh cilantro leaves, for garnish
Instructions:
1. Fry the pork shoulder in hot oil until crispy, then remove from oil and drain on paper towels.
2. In a large pot, combine hominy, chicken broth, onion, garlic, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Add the fried chicharrón to the pozole and stir well.
4. Serve hot, topped with radishes, cabbage, and a sprinkle of cilantro.
Cooking Time: 40-45 minutes
Chicharron Tamales with Mole Sauce
Experience the rich flavors of Mexico with this delicious recipe that combines crispy chicharrón (fried pork rinds) with tender tamales and a rich, chocolate-based mole sauce.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup chicken broth
– 1/4 teaspoon salt
– 8-10 corn husks
– 1 pound chicharrón (fried pork rinds)
– Mole sauce (homemade or store-bought)
– Optional: chopped onions, cilantro, and lime wedges for garnish
Instructions:
1. In a large bowl, combine masa harina, lard or shortening, chicken broth, and salt. Mix until smooth.
2. Soak corn husks in water for at least 30 minutes.
3. Assemble tamales by spreading a thin layer of dough onto a corn husk, placing a piece of chicharrón in the center, and folding the husk to form a tamale.
4. Steam tamales over boiling water for 1-2 hours, or until filling is tender.
5. Serve with mole sauce spooned over the top. Garnish with chopped onions, cilantro, and lime wedges if desired.
Cooking Time: 1-2 hours (steaming), additional time for preparing chicharrón
Chicharron Flautas with Guacamole
These crispy flautas are filled with crunchy chicharrón and served with a refreshing guacamole, perfect for a fiesta or a quick snack.
Ingredients:
– 1 package of corn tortillas
– 1/2 cup chicharrón (fried pork rinds)
– Vegetable oil for frying
– Salt to taste
– 3 ripe avocados
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 clove garlic, minced
– 1/4 teaspoon salt
– 1/4 cup chopped fresh cilantro
Instructions:
1. Fry the chicharrón in hot oil until crispy, then drain on paper towels.
2. Cut the tortillas into long thin strips and fry in hot oil until pliable.
3. Drain the fried tortillas and fill each with a few pieces of chicharrón.
4. Serve the flautas warm with guacamole made by mashing the avocados, lime juice, red onion, garlic, salt, and cilantro.
Cooking Time: 20-25 minutes (including frying time)
Chicharron Sopes with Black Beans
Experience the fusion of crispy, flavorful chicharrón and creamy black beans on a soft sopes base. This recipe combines traditional Mexican flavors for a satisfying snack or meal.
Ingredients:
– 1 pound pork rinds (chicharrón)
– 2 cups cooked black beans
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 medium onion, finely chopped
– 1 garlic clove, minced
– Salt and pepper to taste
– 8-10 sopes or tortillas
– Vegetable oil for frying
Instructions:
1. Fry the chicharrón in hot oil until crispy, about 2-3 minutes. Drain on paper towels.
2. In a separate pan, heat the black beans with lime juice, onion, garlic, salt, and pepper over medium heat.
3. Warm the sopes or tortillas by wrapping them in a damp cloth and microwaving for 20 seconds.
4. Assemble the sopes by spreading some black bean mixture on each, topping with a few pieces of chicharrón, and finishing with chopped cilantro.
Cooking Time: About 15-20 minutes
Chicharron Ceviche with Lime and Cilantro
A refreshing twist on traditional ceviche, this recipe combines crispy chicharrón (fried pork rinds) with succulent seafood, tangy lime juice, and the brightness of cilantro.
Ingredients:
– 1 cup mixed seafood (shrimp, scallops, fish), diced
– 1/2 cup chicharrón, crushed
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed seafood and crushed chicharrón.
2. Squeeze the lime juice over the seafood mixture and toss gently to combine.
3. Stir in the chopped cilantro.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: 30 minutes (including marinating time)
Chicharron Taquitos with Sour Cream
Satisfy your cravings with these crunchy, flavorful taquitos filled with crispy chicharrón and served with a dollop of creamy sour cream. Perfect as an appetizer or snack.
Ingredients:
– 1 package of corn tortillas
– 1 cup of chicharrón (fried pork rinds)
– 1/2 cup of shredded Monterey Jack cheese
– 1 tablespoon of vegetable oil
– Salt to taste
– Sour cream for serving
Instructions:
1. Preheat a large skillet or comal over medium-high heat.
2. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble the taquitos by placing a few pieces of chicharrón, some shredded cheese, and a pinch of salt onto the center of each tortilla.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a tight cylinder.
5. Fry the taquitos in the preheated skillet with a tablespoon of vegetable oil until crispy and golden brown (about 2-3 minutes per side).
6. Serve hot with a dollop of sour cream for dipping.
Cooking Time: 10-12 minutes
Chicharron Tlayudas with Oaxacan Cheese
Tlayudas are traditional Mexican flatbreads, and when topped with crispy chicharrón and melted Oaxacán cheese, they become an irresistible snack. This recipe combines the crunch of fried pork rinds with the creaminess of the iconic Mexican cheese for a truly authentic flavor experience.
Ingredients:
– 4-6 tlayudas (or large tortillas)
– 1 cup chicharrón (fried pork rinds)
– 1/2 cup Oaxacán cheese, crumbled
– 1 tablespoon vegetable oil
– Salt, to taste
– Optional: lime wedges, cilantro leaves, or sliced radishes for garnish
Instructions:
1. Preheat oven to 350°F (175°C).
2. Place tlayudas on a baking sheet and toast for 5-7 minutes, or until lightly browned.
3. Meanwhile, heat the vegetable oil in a pan over medium-high heat. Add chicharrón and cook until crispy, about 2-3 minutes.
4. Assemble the tlayudas by topping each one with crumbled Oaxacán cheese, followed by a spoonful of fried chicharrón.
5. Serve immediately, garnished with lime wedges, cilantro leaves, or sliced radishes if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meal routine with these 20 flavorful Mexican Chicharrón recipes! From tacos and dips to soups, burritos, and more, this collection has something for everyone. Try making Spicy Chicharrón Tacos with Fresh Salsa, Crispy Chicharrón Guacamole Dip, or Chicharrón Enchiladas with Red Sauce. Or go bold with Chicharrón Burritos with Chipotle Mayo or Chicharrón Nachos with Jalapeños and Cheese. Whatever your taste buds crave, these recipes are sure to satisfy!