Chicharrón en Salsa Verde Tacos
These Chicharrón en Salsa Verde Tacos combine tender pork chicharrón simmered in a bright homemade salsa verde, then tucked into warm corn tortillas for one of Mexico's most comforting taco recipes. Ready in about 30 minutes, they're simple enough for a weeknight but flavorful enough to become a family favorite.
Ingredients
- For the Salsa Verde
- 1 pound tomatillos husks removed and rinsed
- 2 serrano peppers
- ¼ white onion
- 2 garlic cloves
- ½ cup fresh cilantro
- ½ teaspoon kosher salt
- ½ cup cooking liquid as needed
- For the Tacos
- 8 ounces Mexican pork chicharrón
- 8 corn tortillas
- ½ cup diced white onion
- ½ cup chopped cilantro
- Lime wedges
- Sliced radishes optional
- Crumbled queso fresco optional
Instructions
- Place the tomatillos, serrano peppers, onion, and garlic into a saucepan. Cover with water and simmer for 8–10 minutes until softened.
- Transfer everything to a blender. Add cilantro, salt, and enough cooking liquid to create a smooth salsa.
- Pour the salsa into a skillet over medium heat and simmer for 5 minutes.
- Break the chicharrón into bite-sized pieces and stir it into the salsa.
- Simmer for another 5–8 minutes, stirring occasionally, until the pork has softened and absorbed the salsa.
- Warm the tortillas on a hot comal or skillet.
- Fill each tortilla with the chicharrón en salsa verde.
- Top with diced onion, cilantro, and a squeeze of fresh lime.
- Serve immediately.
Notes
- Mexican market chicharrón gives the best texture.
- Add a splash of water if the salsa becomes too thick.
- Taste the salsa before adding extra salt, since chicharrón is naturally salty.
- Best enjoyed immediately after the chicharrón has softened.