Chicharrón en Salsa Roja
December 10, 2025
Grocery List
Produce
- 4 tomatoes
- 1 small white onion
- 2 garlic cloves
- 2–3 dried guajillo chillies
- 1 dried arbol chilli (optional, for heat)
Pantry
- Vegetable oil
- Salt
- Water or chicken stock
- Corn tortillas (optional, for serving)
Spices
- Ground cumin
- Black pepper
Proteins
- 250–300 g pork chicharrón (cracklings)
Other
- None
Utensils List
- Blender
- Saucepan or frying pan
- Small bowl for soaking chillies
- Knife & chopping board
Ingredients (Serves 2)
- 4 tomatoes, quartered
- 1 small white onion, roughly chopped
- 2 garlic cloves
- 2–3 dried guajillo chillies, stems & seeds removed
- 1 dried arbol chilli (optional)
- ½ tsp ground cumin
- Salt & pepper to taste
- 250–300 g pork chicharrón
- 1 tbsp vegetable oil
- 1 cup water or chicken stock (adjust as needed)
Meal Prep Steps
- Remove stems and seeds from guajillo and arbol chillies.
- Bring water to a boil and soak the chillies for 10 minutes to soften.
- Chop tomatoes, onion, and peel garlic.
- Break chicharrón into bite-sized pieces if needed.
Cooking Instructions
Make the red sauce:
- Add softened chillies to a blender along with tomatoes, onion, garlic, cumin, salt, pepper, and 1 cup of water/stock.
- Blend until smooth.
Cook the sauce:
- Heat the oil in a saucepan.
- Pour in the blended sauce through a strainer if you want it extra smooth.
- Simmer for 10 minutes, adjusting salt and thickness (add more water if too thick).
Add the chicharrón:
- Add the chicharrón pieces into the simmering sauce.
- Cook for 5–8 minutes until softened but not mushy.
Serve:
- Serve with warm corn tortillas, rice, or beans.
Storage & Reheating Instructions
- Fridge: Store in an airtight container for up to 3 days.
- Freezing: Not recommended; chicharrón becomes mushy.
- Reheating: Warm in a pan over medium heat with a splash of water to loosen the sauce.