Chicharrón en salsa roja (Pork rinds in spicy tomato sauce)

    22 min

    Pork rinds are cooked in a tomato sauce with Mexican de arbol chillies. A traditional Mexican dish usually served for brunch with a side of refried beans and corn tortillas.

    2 people made this

    Serves: 4 

    • 500g plum tomatoes
    • 5 de arbol chillies, or to taste
    • 1 garlic clove
    • 1 teaspoon vegetable oil
    • salt to taste
    • 100g pork rinds

    Prep:15min  ›  Cook:7min  ›  Ready in:22min 

    1. Char tomatoes on a foil lined frying pan over medium high heat, turning till evenly blackened. Remove from heat, place in a bowl and cover with cling film. Let cool for 10 minutes, then uncover and peel. Lightly toast chillies. Peel tomatoes and blend with chillies, and garlic until smooth.
    2. Meanwhile, lightly toast the chillies in a dry frying pan over medium heat till fragrant.
    3. Combine peeled tomatoes with the chillies and garlic in a blender or food processor. Blend till smooth.
    4. Heat oil in a saucepan over medium heat. Add tomato mixture and cook for 5 minutes; season with salt. Stir in pork rinds and cook for a couple minutes, until soft.
    5. Serve immediately with a side of refried beans and corn tortillas..


    de Arbol chillies can be substituted with whole dried cayenne peppers. One or two chillies might be enough for an audience not used to spicy food.

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