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. Slideshow:  More Taco Recipes 

Salsa Verde Chicharrón Tacos
Photo: © Con Poulos
Total Time:
30 mins


  • 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


  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.

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