Salsa Verde Chicharrón Tacos

For this unusual recipe, chef Enrique Olvera quickly simmers fried pork rinds in salsa verde until tender, then turns them into a taco filling. Crumbled pork rinds on top add crunch.

  • Total Time:
  • Servings: 6

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  • 1/4 pound thick, crisp chicharrones, plus crushed chicharrones for garnish (see Note)
  • 1/3 cup water
  • 1 1/2 cups Salsa Verde
  • Salt
  • Six 8-inch Corn Tortillas or fresh corn tortillas, warm 
  • Sour cream
  • purslane or watercress, for serving

How to make this recipe

  1. In a large skillet, combine the chicharrones and water and cook over moderately high heat, stirring, until the chicharrones start to soften and the water is absorbed, 3 to 5 minutes. Add the salsa verde and cook over moderate heat, stirring, until the chicharrones are coated and the salsa is thick, about 5 minutes. Season with salt. Serve in the corn tortillas, topped with sour cream, purslane and crushed chicharrones.


Look for good-quality chicharrones, preferably with a little meat attached, at Mexican markets.

Suggested Pairing

Tangy tomatillo salsa is fantastic with equally bright, citrusy white wines. Try these tacos with a vinho verde.

Contributed By Photo © Con Poulos Published September 2015

1041526 recipes/salsa-verde-chicharron-tacos 2015-08-13T16:06:48+00:00 Enrique Olvera 6|mexican|weeknight-dinner|fast september-2015 recipes,salsa-verde-chicharron-tacos 1041526

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