There’s nothing quite like the bold, fiery flavors of Mexican cuisine to spice up your mealtime routine, and our collection of 18 Spicy Mexican Chicharron Delicious Recipes is here to prove just that. Whether you’re craving something crispy, saucy, or downright indulgent, these dishes promise to deliver maximum flavor with minimal fuss. So, grab your apron and let’s dive into a world of taste that’ll keep you coming back for more!
Spicy Chicharron Tacos
These Spicy Chicharron Tacos are the crunch-tastic, flavor-packed fiesta your taste buds have been dreaming of. Perfect for when you want to spice up your taco Tuesday or any day that ends with ‘y’.
Ingredients
- 1 lb of crispy, golden chicharrones (pork rinds)
- 2 tbsp of fiery chili powder
- 1 tsp of smoky cumin
- 1/2 cup of fresh, zesty lime juice
- 1/4 cup of finely chopped, aromatic cilantro
- 1/2 cup of diced, sweet white onion
- 8 small, soft corn tortillas
- 1 cup of smooth, creamy avocado crema
- 1/2 cup of crumbled, tangy queso fresco
- 1 tbsp of rich, golden vegetable oil
Instructions
- In a large bowl, toss the crispy chicharrones with the fiery chili powder and smoky cumin until evenly coated.
- Heat the rich vegetable oil in a skillet over medium-high heat (350°F) and quickly fry the seasoned chicharrones for 1-2 minutes until they’re extra crispy. Tip: Don’t overcrowd the skillet to ensure each piece gets perfectly crispy.
- Remove the chicharrones and drain on paper towels. Immediately drizzle with the fresh lime juice for a zesty kick.
- Warm the soft corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them wrapped in a clean towel to stay warm and pliable.
- Assemble the tacos by layering the crispy chicharrones on the tortillas, then top with the diced sweet onion, aromatic cilantro, and a generous dollop of creamy avocado crema.
- Sprinkle the crumbled queso fresco on top for a tangy finish. Tip: For an extra burst of flavor, add a few slices of pickled jalapeños.
Just imagine the crunch of the chicharrones against the soft tortillas, the heat from the chili powder mellowed by the creamy avocado crema, and the fresh pop of cilantro and lime. Serve these tacos with an ice-cold cerveza for the ultimate flavor experience.
Chicharron en Salsa Verde
Ever had one of those days where you crave something crispy, saucy, and downright delicious? Well, buckle up, because Chicharron en Salsa Verde is about to take your taste buds on a wild ride with its perfect blend of crunch and tangy green goodness.
Ingredients
- 1 pound of crispy pork chicharrones
- 2 cups of vibrant tomatillos, husked and rinsed
- 1/2 cup of fresh cilantro leaves, roughly chopped
- 2 cloves of garlic, minced with love
- 1 small onion, diced into tiny confetti pieces
- 1 jalapeño, seeds removed for a mild kick or kept for fire lovers
- 1 tablespoon of rich extra virgin olive oil
- 1 teaspoon of kosher salt, because we’re fancy like that
- 1/2 teaspoon of freshly ground black pepper, for that extra oomph
- 1 cup of chicken broth, homemade or store-bought, we won’t judge
Instructions
- Preheat your broiler to high and line a baking sheet with aluminum foil. Place the tomatillos and jalapeño on the sheet and broil for 5-7 minutes until they’re beautifully charred, turning once for even blisters.
- In a blender, combine the charred tomatillos, jalapeño, cilantro, garlic, onion, salt, and pepper. Blend until smooth, creating a vibrant green sauce that’s as lively as your personality.
- Heat the olive oil in a large skillet over medium heat. Pour in the salsa verde and let it simmer for 5 minutes, stirring occasionally, to let the flavors mingle like old friends.
- Add the chicken broth to the skillet and bring the mixture to a gentle boil. This is where the magic happens, so don’t rush it.
- Gently fold in the chicharrones, ensuring they’re fully submerged in the sauce. Reduce the heat to low and let them soak up the goodness for about 10 minutes, or until they’ve softened to your liking but still retain a bit of crunch.
- Serve immediately, garnished with extra cilantro if you’re feeling extra. Tip: For an unforgettable experience, pair with warm tortillas and a cold beer. The contrast of textures and temperatures is a game-changer.
What you’ll love most about this dish is the symphony of textures—crispy, soft, and everything in between—paired with the bold, tangy flavor of the salsa verde. It’s a dish that begs to be shared, so consider doubling the recipe unless you’re okay with fighting over the last bite.
Crispy Chicharron Quesadillas
Oh boy, are you in for a treat with these Crispy Chicharron Quesadillas! Imagine the perfect crunch meeting gooey cheese in a tortilla hug—yes, it’s as magical as it sounds.
Ingredients
- 1 cup of crispy chicharrones, crushed into bite-sized pieces
- 2 cups of shredded Monterey Jack cheese, because meltiness is key
- 4 large flour tortillas, the soft and pliable kind
- 2 tablespoons of rich extra virgin olive oil, for that golden crisp
- 1/2 cup of fresh pico de gallo, for a zesty kick
- 1/4 cup of creamy avocado slices, because avocado makes everything better
Instructions
- Heat a large skillet over medium heat and brush it lightly with 1 tablespoon of olive oil.
- Place one tortilla in the skillet, sprinkle half of the cheese evenly over it, then layer half of the chicharrones and pico de gallo.
- Top with another tortilla and press down gently. Cook for 3-4 minutes until the bottom is golden and the cheese starts to melt.
- Carefully flip the quesadilla using a spatula, add the remaining tablespoon of olive oil to the skillet, and cook the other side for another 3-4 minutes until crispy and golden.
- Repeat the process with the remaining tortillas and ingredients.
- Slice each quesadilla into wedges and serve hot, garnished with creamy avocado slices.
How’s that for a crunch-tastic meal? The contrast between the crispy chicharrones and the melty cheese is nothing short of a flavor fiesta. Try serving these bad boys with a side of tangy sour cream or a cold beer for the ultimate indulgence.
Chicharron Poblano Soup
Just when you thought soup couldn’t get any more exciting, along comes Chicharron Poblano Soup to shake things up. This dish is a bold, flavor-packed adventure that’ll have your taste buds doing the cha-cha.
Ingredients
- 1 cup crispy pork chicharrones, crushed into bite-sized pieces
- 2 tbsp rich extra virgin olive oil
- 1 large white onion, finely diced
- 3 cloves garlic, minced to fragrant perfection
- 2 poblano peppers, roasted and sliced into thin strips
- 4 cups chicken broth, simmering and savory
- 1 tsp ground cumin, warmly aromatic
- 1/2 cup heavy cream, luxuriously smooth
- Salt, just enough to elevate the flavors
- Fresh cilantro leaves, for a bright, herby garnish
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers like a mirage.
- Add the diced onion and minced garlic, sautéing until they turn translucent and smell like heaven, about 5 minutes.
- Toss in the poblano strips and cumin, stirring to coat them in the onion-garlic goodness, for another 2 minutes.
- Pour in the chicken broth, bringing the mixture to a lively boil before reducing to a gentle simmer for 10 minutes.
- Stir in the heavy cream and crushed chicharrones, letting the soup thicken slightly and the chicharrones soften just a tad, about 5 minutes.
- Season with salt, tasting as you go to hit that flavor sweet spot.
- Ladle the soup into bowls, garnishing each with a sprinkle of fresh cilantro leaves for that pop of color and freshness.
Lusciously creamy with a kick, this soup is a textural dream with the slight crunch of chicharrones against the smooth backdrop of poblano and cream. Serve it with a side of warm tortillas for dipping, and watch it disappear before your eyes.
Chicharron con Huevos
Hold onto your hats, folks, because we’re diving fork-first into a dish that’s as fun to say as it is to eat—Chicharron con Huevos! This crispy, savory, and downright addictive meal is the breakfast of champions (or anyone who loves a good crunch with their eggs).
Ingredients
- 1 cup of crispy pork rinds (chicharrones), broken into bite-sized pieces
- 4 large farm-fresh eggs
- 2 tablespoons of rich extra virgin olive oil
- 1/4 cup of finely diced white onion
- 1 small jalapeño, seeds removed and finely chopped (for a kick that wakes you up better than coffee)
- 1/2 teaspoon of finely ground black pepper
- 1/4 teaspoon of sea salt (because we’re fancy like that)
Instructions
- Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
- Add the diced white onion and chopped jalapeño to the skillet, sautéing until they’re as soft as your heart after watching a puppy video, about 3 minutes.
- Toss in the crispy pork rinds, stirring gently to coat them in the oil and onion-jalapeño mixture, letting them soak up the flavors like a sponge.
- Crack the farm-fresh eggs directly into the skillet, scattering them around the pork rinds like they’re sunbathing on a crispy beach.
- Sprinkle the sea salt and black pepper over the eggs and pork rinds, because seasoning is the spice of life.
- Cover the skillet with a lid and let everything cook until the eggs are set but the yolks are still runny, about 4 minutes—this is the perfect time to practice your patience.
- Remove the skillet from the heat and let it sit, covered, for another minute because good things come to those who wait.
What you’ve got now is a plate of golden, crispy pork rinds cradling perfectly cooked eggs, with a texture contrast that’ll make your taste buds do a happy dance. Serve it up with a side of warm tortillas for a breakfast that’s anything but ordinary.
Chicharron Guacamole Bites
Who knew that the crunch of chicharron and the creamy dreaminess of guacamole could throw such a legendary party in your mouth? These Chicharron Guacamole Bites are the no-fuss, all-flavor appetizer that’ll have your guests doing the cha-cha with every bite.
Ingredients
- 1 cup of crispy, golden chicharrones (pork rinds)
- 2 ripe, buttery avocados
- 1/4 cup of finely diced, vibrant red onion
- 1 jalapeño, seeds removed and minced for a gentle kick
- 2 tbsp of freshly squeezed, zesty lime juice
- 1/4 cup of chopped, sun-ripened cilantro
- 1/2 tsp of coarse, sea salt
- 1/4 tsp of freshly ground, aromatic black pepper
Instructions
- In a medium bowl, scoop out the flesh of the avocados and mash them with a fork until smooth but slightly chunky.
- Add the red onion, jalapeño, lime juice, cilantro, sea salt, and black pepper to the mashed avocados. Gently fold everything together until well combined. Tip: For an extra flavor boost, let the guacamole sit for 10 minutes before serving.
- Arrange the chicharrones on a serving platter. Tip: Choose larger pieces to hold more guacamole without breaking.
- Using a small spoon, top each chicharron with a dollop of the guacamole mixture. Tip: For a fancy touch, garnish with a tiny cilantro leaf on top of each bite.
- Serve immediately to ensure the chicharrones stay crispy. Just imagine the symphony of textures—crunchy, creamy, and a hint of spice—making these bites the life of the party. Perfect for scooping up joy one bite at a time.
Chicharron Stuffed Peppers
Alright, let’s dive into a dish that’s as fun to make as it is to eat—Chicharron Stuffed Peppers! Imagine biting into a tender, sweet bell pepper only to be greeted by a crispy, savory surprise inside. It’s like a party in your mouth, and everyone’s invited.
Ingredients
- 4 large, vibrant bell peppers (any color you fancy)
- 2 cups of crispy, golden chicharrones, crushed
- 1 cup of sharp cheddar cheese, freshly grated
- 1/2 cup of rich, tangy sour cream
- 1/4 cup of finely chopped, aromatic green onions
- 1 tbsp of smoky paprika
- 1 tsp of garlic powder, for that punchy kick
- Salt, just a pinch to elevate the flavors
Instructions
- Preheat your oven to a toasty 375°F (190°C) to get it ready for the peppers.
- Slice the tops off the bell peppers and remove the seeds and membranes, creating perfect little pepper cups.
- In a mixing bowl, combine the crushed chicharrones, grated cheddar cheese, sour cream, green onions, paprika, garlic powder, and salt. Mix until everything is happily married.
- Spoon the chicharron mixture into the pepper cups, packing it in like you’re stuffing a suitcase for a long vacation.
- Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is bubbly and golden.
- Let them cool for a hot minute (about 5 minutes) before serving to avoid burning your eager tongue.
Finally, these Chicharron Stuffed Peppers are a textural dream—crispy, creamy, and oh-so-satisfying. Serve them with a dollop of extra sour cream or a side of zesty salsa for an extra flavor boost. Trust us, your taste buds will thank you.
Chicharron and Bean Burritos
Ready to dive into a flavor fiesta that’ll make your taste buds do the cha-cha? These Chicharron and Bean Burritos are the crispy, creamy, spice-packed answer to your ‘what’s for dinner’ dilemma.
Ingredients
- 1 cup of crispy, golden chicharron, crushed into bite-sized pieces
- 1 can (15 oz) of creamy, smooth black beans, drained and rinsed
- 1/2 cup of sharp, tangy cheddar cheese, shredded
- 1/4 cup of fresh, vibrant cilantro, finely chopped
- 1 tbsp of smoky, aromatic cumin
- 1 tsp of fiery, bold chili powder
- 4 large, pliable flour tortillas
- 2 tbsp of rich, golden olive oil
- 1/2 cup of sweet, caramelized onions, thinly sliced
- 1 clove of pungent, fresh garlic, minced
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Tip: Test the oil with a small piece of onion; it should sizzle immediately.
- Add onions and garlic to the skillet, sautéing until golden and fragrant, about 3 minutes. Tip: Stir constantly to prevent burning.
- Sprinkle in cumin and chili powder, stirring for 30 seconds to toast the spices and unlock their flavors.
- Fold in black beans, cooking until heated through, about 2 minutes. Mash slightly with the back of a spoon for a creamier texture.
- Remove skillet from heat and stir in crushed chicharron, ensuring each piece is coated in the bean mixture.
- Warm tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable. Tip: Keep them covered with a towel to retain warmth.
- Divide the bean and chicharron mixture evenly among the tortillas, topping each with shredded cheese and cilantro.
- Roll each tortilla tightly, tucking in the sides as you go, to form a burrito.
- Serve immediately, or for extra crispiness, grill the burritos in a skillet over medium heat for 2 minutes per side.
The first bite reveals a symphony of textures: the crunch of chicharron, the creaminess of beans, and the melt of cheese. Try serving these burritos with a side of zesty lime crema for an extra kick that’ll have everyone asking for seconds.
Chicharron Pizza with Jalapeños
So, you think you’ve seen it all when it comes to pizza? Brace yourself for a crunchier, spicier twist that’ll make your taste buds do a happy dance. This Chicharron Pizza with Jalapeños is here to shake up your pizza night with its irresistible combo of crispy pork skin and fiery peppers.
Ingredients
- 1 pre-made pizza dough (store-bought or homemade, as soft as a cloud)
- 1 cup of chicharron (crispy, golden, and ready to crumble)
- 1/2 cup of pickled jalapeños (fiery, tangy, and sliced thin)
- 1 cup of shredded mozzarella cheese (melty, gooey, and perfectly stretchy)
- 1/2 cup of tomato sauce (rich, herby, and bursting with flavor)
- 2 tbsp of extra virgin olive oil (golden, fragrant, and drizzled with love)
- 1 tsp of garlic powder (pungent, aromatic, and a flavor booster)
Instructions
- Preheat your oven to 475°F (245°C) to get it hot enough for that perfect pizza crust.
- Roll out your pizza dough on a floured surface until it’s about 12 inches in diameter, aiming for an even thickness to avoid uneven cooking.
- Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Tip: Use the back of a spoon for an even layer.
- Sprinkle the garlic powder over the sauce for an extra kick of flavor.
- Evenly distribute the shredded mozzarella cheese over the sauce, ensuring every bite is cheesy.
- Scatter the chicharron pieces and jalapeño slices on top of the cheese. Tip: Break the chicharron into bite-sized pieces for easier eating.
- Drizzle the olive oil over the top for a golden, crispy finish.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Keep an eye on it after 10 minutes to prevent over-browning.
Get ready to dive into a pizza that’s a carnival of textures—crispy, chewy, and downright addictive. The chicharron adds a crunch that plays beautifully against the spicy jalapeños and melty cheese. Serve it with a cold beer to tame the heat, or go all out with a side of creamy ranch for dipping.
Chicharroncitos with Lime Crema
Feast your eyes and prepare your taste buds for a snack that’s as fun to say as it is to eat—Chicharroncitos with Lime Crema! This dish is a crispy, zesty adventure that’ll have you reaching for just one more bite, until suddenly, the plate’s empty and you’re plotting your next batch.
Ingredients
- 1 pound of pork belly, sliced into thin, bite-sized pieces (for maximum crispiness)
- 1 cup of sour cream (the creamy, tangy backbone of our lime crema)
- 2 tablespoons of fresh lime juice (for that bright, citrusy punch)
- 1 teaspoon of lime zest (to double down on the lime love)
- 1/2 teaspoon of salt (to balance the flavors)
- 1/4 teaspoon of finely ground black pepper (for a subtle kick)
- 1 tablespoon of chopped fresh cilantro (for a herby freshness)
- 1 cup of vegetable oil (for frying to golden perfection)
Instructions
- In a medium bowl, whisk together the sour cream, lime juice, lime zest, salt, and black pepper until smooth. Stir in the chopped cilantro. Cover and refrigerate the lime crema while you prepare the chicharroncitos to let the flavors meld.
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches 375°F. Use a candy thermometer to ensure accuracy—this is key for achieving that perfect crisp without burning.
- Carefully add the pork belly pieces to the hot oil in a single layer, working in batches to avoid overcrowding. Fry for 4-5 minutes, turning occasionally, until they’re golden brown and crispy.
- Transfer the fried chicharroncitos to a paper towel-lined plate to drain any excess oil. Sprinkle lightly with salt while still warm.
- Serve the chicharroncitos immediately with the chilled lime crema on the side for dipping. For an extra zing, sprinkle additional lime zest over the top before serving.
Soak in the contrast of textures—the chicharroncitos are unapologetically crispy, while the lime crema is luxuriously smooth with a citrusy brightness that cuts through the richness. Try serving them atop a fresh salad for a playful twist, or simply enjoy them as is, because let’s be honest, they’re irresistible.
Chicharron Ceviche Tostadas
Who knew that the crunch of chicharron and the zing of ceviche could throw such a legendary party on a tostada? This dish is a bold fusion that’ll have your taste buds dancing the cha-cha with every bite.
Ingredients
- 1 cup of crispy, golden chicharron, broken into bite-sized pieces
- 1 lb of fresh, sushi-grade tilapia, diced into 1/2-inch cubes
- 1/2 cup of tangy, freshly squeezed lime juice
- 1/4 cup of finely chopped, vibrant red onion
- 1/4 cup of chopped, aromatic cilantro
- 1 ripe, creamy avocado, sliced
- 1/2 tsp of fiery, finely minced serrano pepper
- 1/2 tsp of coarse, flaky sea salt
- 8 crisp, golden tostada shells
- 1/4 cup of smooth, rich sour cream
Instructions
- In a large glass bowl, combine the diced tilapia and lime juice, ensuring the fish is fully submerged. Let it marinate in the fridge for 15 minutes, or until the fish turns opaque.
- Gently fold in the red onion, cilantro, serrano pepper, and sea salt into the marinated tilapia. Tip: For an extra kick, let the mixture sit for an additional 5 minutes to meld the flavors.
- Evenly distribute the ceviche mixture among the tostada shells, about 2 tablespoons per shell.
- Top each tostada with pieces of chicharron and slices of avocado. Tip: The contrast between the creamy avocado and the crunchy chicharron is key to the texture.
- Drizzle each tostada with a teaspoon of sour cream. Tip: For a decorative touch, use a piping bag or a small spoon to create swirls.
- Serve immediately to ensure the tostada shells stay crisp. Offer extra lime wedges on the side for those who love an extra tang.
Oh, the symphony of textures here is nothing short of magical—crispy, creamy, and everything in between. For a show-stopping presentation, arrange them on a platter with a sprinkle of extra cilantro and a side of icy-cold cervezas.
Chicharron and Cheese Empanadas
Empanadas that pack a punch? Yes, please! These Chicharron and Cheese Empanadas are the crispy, cheesy, utterly irresistible handhelds your snack game has been missing. Perfect for when you’re craving something indulgent yet surprisingly easy to whip up.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice-cold water, to bind
- 1 tsp salt, for that essential seasoning
- 1 cup cooked chicharron, finely chopped for crunch
- 1 cup sharp cheddar cheese, shredded for gooey goodness
- 1 egg, beaten for a golden glaze
- 1 tbsp rich extra virgin olive oil, for frying
Instructions
- In a large bowl, combine the sifted all-purpose flour and salt. Add the cold, cubed butter, using your fingers to rub it into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough, so stop as soon as it forms a ball.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This rest period ensures a flaky crust.
- While the dough chills, mix the finely chopped chicharron and shredded sharp cheddar cheese in a bowl. This filling combo is the heart of your empanadas.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter to cut out circles.
- Place a spoonful of the chicharron and cheese mixture in the center of each dough circle. Fold over to create a half-moon shape, sealing the edges by pressing with a fork.
- Brush each empanada with the beaten egg for that irresistible golden finish. Bake for 20-25 minutes, or until they’re golden and crispy.
- Heat the rich extra virgin olive oil in a pan over medium heat. Fry the baked empanadas for 1-2 minutes on each side for an extra crunch. Tip: Don’t overcrowd the pan to ensure even frying.
Ready to dive in? These empanadas boast a crispy exterior with a molten, cheesy center, punctuated by the salty crunch of chicharron. Serve them with a side of tangy salsa verde for a contrast that’ll have everyone reaching for seconds.
Chicharron Relleno
Venture into the crispy, savory world of ‘Chicharron Relleno’, where every bite is a playful dance of textures and flavors that’ll have your taste buds throwing a fiesta!
Ingredients
- 1 lb of succulent pork belly, sliced into thick strips
- 2 cups of freshly squeezed orange juice, for a tangy marinade
- 1/4 cup of robust apple cider vinegar
- 3 cloves of garlic, minced to aromatic perfection
- 1 tbsp of smoky paprika
- 1 tsp of earthy cumin
- 1/2 tsp of fiery cayenne pepper
- 1 cup of all-purpose flour, for a crispy coating
- 2 large, farm-fresh eggs, beaten to golden glory
- 1 cup of panko breadcrumbs, for that extra crunch
- 1/2 cup of rich extra virgin olive oil, for frying
- Salt, to season
Instructions
- In a large bowl, combine the pork belly strips with orange juice, apple cider vinegar, minced garlic, paprika, cumin, cayenne pepper, and a pinch of salt. Let it marinate in the fridge for at least 4 hours, or overnight for deeper flavor.
- Remove the pork from the marinade and pat dry with paper towels. Dredge each strip in flour, dip into beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat until it shimmers (about 350°F). Fry the breaded pork strips in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Tip: Don’t overcrowd the skillet to ensure each piece fries evenly and stays crispy.
- Tip: Use a thermometer to maintain the oil temperature for perfect frying.
- Tip: Let the fried chicharrones rest for a minute before serving to retain their crunch.
Every bite of this Chicharron Relleno is a crunchy, juicy revelation, with the citrusy marinade cutting through the richness of the pork. Serve it atop a vibrant salad or with a side of creamy avocado dip for a contrast that’s nothing short of magical.
Chicharron with Mango Salsa
Craving a crunch that’ll make your taste buds do a happy dance? Look no further than this dynamite duo of crispy chicharron and zesty mango salsa—a match made in snack heaven that’s sure to steal the spotlight at any gathering.
Ingredients
- 1 pound of pork belly, sliced into bite-sized pieces (for that irresistible crunch)
- 2 ripe mangoes, diced into juicy, sweet cubes
- 1/4 cup of red onion, finely chopped for a sharp bite
- 1 jalapeño, seeds removed and minced (unless you like it hot!)
- 1/4 cup of fresh cilantro, roughly chopped for a herby freshness
- 2 tablespoons of lime juice, freshly squeezed for that tangy kick
- 1 teaspoon of salt, to balance the flavors
- 1/2 teaspoon of ground cumin, for a warm, earthy note
- 1 tablespoon of vegetable oil, for frying to golden perfection
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat (350°F) until shimmering but not smoking.
- Add the pork belly pieces in a single layer, ensuring they’re not overcrowded for even crisping. Fry for 5-7 minutes until golden brown and crispy, flipping halfway through. Tip: Listen for the sizzle—it’s the sound of perfection!
- Transfer the chicharron to a paper towel-lined plate to drain excess oil, sprinkling with half the salt while still hot.
- In a medium bowl, combine the diced mangoes, red onion, jalapeño, cilantro, lime juice, remaining salt, and cumin. Gently toss to mix. Tip: Let the salsa sit for 10 minutes to let the flavors marry—it’s worth the wait!
- Serve the crispy chicharron warm with the vibrant mango salsa on the side or piled on top for a burst of color and flavor. Tip: For an extra fancy touch, serve on a wooden board with small forks for easy sharing.
Get ready to dive into a texture paradise where the chicharron’s golden crunch meets the salsa’s juicy sweetness. Perfect for those who love a play of contrasts in their bites, this dish is a surefire way to spice up your snack game. Great for picnics, parties, or when you just need a little sunshine on your plate!
Chicharron Nachos Supreme
Picture this: a mountain of crispy, golden chicharrones smothered in a cascade of molten cheese, topped with all the fixings that make your taste buds do a happy dance. It’s not just nachos; it’s a fiesta on a plate that’ll have you forgetting all about your diet resolutions.
Ingredients
- 1 bag of crispy pork rinds (chicharrones)
- 2 cups of shredded sharp cheddar cheese
- 1 cup of diced ripe tomatoes
- 1/2 cup of finely chopped red onions
- 1/4 cup of fresh cilantro leaves
- 1 jalapeño, thinly sliced (seeds removed for less heat)
- 1/2 cup of sour cream
- 1/4 cup of rich, smoky barbecue sauce
- 1 tbsp of lime juice
- 1 tsp of finely ground sea salt
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for melting that cheese to perfection.
- Spread the chicharrones evenly on a large baking sheet, creating a single layer for optimal cheese coverage.
- Sprinkle the shredded sharp cheddar cheese over the chicharrones, ensuring every nook and cranny is cheesed up.
- Bake in the preheated oven for 5-7 minutes, or until the cheese is bubbly and slightly golden at the edges.
- While the nachos bake, mix the diced tomatoes, chopped red onions, cilantro, jalapeño slices, lime juice, and sea salt in a bowl to create a fresh pico de gallo.
- Once the nachos are out of the oven, drizzle with smoky barbecue sauce and dollops of sour cream.
- Top with the fresh pico de gallo mixture, adding a burst of color and freshness to the dish.
- Serve immediately to enjoy the contrast between the crispy chicharrones, gooey cheese, and vibrant toppings.
Who knew that chicharrones could elevate nachos to such glorious heights? The crunch, the melt, the freshness—it’s a texture and flavor rollercoaster that’s best enjoyed with a cold drink in hand and zero regrets.
Chicharron and Avocado Salad
Now, who said salads have to be all greens and no fun? Dive fork-first into this Chicharron and Avocado Salad, where crunch meets creaminess in a dance of flavors that’ll make your taste buds throw a party.
Ingredients
- 1 cup crispy chicharron, broken into bite-sized pieces
- 2 ripe avocados, diced into creamy chunks
- 1/4 cup red onion, thinly sliced for a sharp bite
- 1/2 cup cherry tomatoes, halved for juicy bursts
- 2 tbsp fresh lime juice, for a zesty kick
- 1 tbsp rich extra virgin olive oil
- 1/2 tsp sea salt, for that perfect seasoning
- 1/4 tsp finely ground black pepper, to spice things up
Instructions
- In a large mixing bowl, gently toss the diced avocados with lime juice to prevent browning and add a zesty flavor.
- Add the thinly sliced red onion and halved cherry tomatoes to the bowl, mixing carefully to combine without mashing the avocados.
- Drizzle the extra virgin olive oil over the mixture, then sprinkle with sea salt and finely ground black pepper. Toss lightly to coat all ingredients evenly.
- Just before serving, add the crispy chicharron pieces to the salad, giving it a final gentle toss to maintain their crunch.
- Serve immediately to enjoy the contrast between the creamy avocados and the crispy chicharron, ensuring the textures are at their peak.
Perfect for those who thought salads couldn’t pack a punch, this dish brings a symphony of textures and flavors to the table. Try serving it on a warm tortilla for an unexpected twist that’ll have everyone asking for seconds.
Chicharron Carnitas
Ready to dive into a dish that’s as fun to say as it is to eat? Chicharron Carnitas is the crispy, juicy, flavor-packed hero your taco nights have been dreaming of, and trust us, your taste buds are in for a wild ride.
Ingredients
- 2 lbs of succulent pork shoulder, cut into 2-inch cubes
- 1/4 cup of vibrant orange juice
- 1/4 cup of zesty lime juice
- 1/2 cup of crisp, cold water
- 1 tbsp of aromatic ground cumin
- 1 tbsp of smoky paprika
- 2 tsp of coarse kosher salt
- 1 tsp of freshly cracked black pepper
- 4 cloves of garlic, minced to perfection
- 1/4 cup of rich extra virgin olive oil
Instructions
- In a large bowl, combine the pork cubes, orange juice, lime juice, water, cumin, paprika, salt, black pepper, and minced garlic. Mix thoroughly to ensure each piece of pork is lovingly coated. Let it marinate in the fridge for at least 2 hours, or overnight for maximum flavor explosion.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers like a desert mirage. Add the marinated pork, reserving the marinade. Sear the pork until each side is gloriously golden brown, about 3 minutes per side.
- Pour the reserved marinade over the pork in the skillet. Reduce the heat to low, cover, and let it simmer gently for 1.5 hours, or until the pork is so tender it practically begs to be shredded.
- Uncover the skillet, increase the heat to medium, and cook for another 15-20 minutes, stirring occasionally, until the liquid reduces and the pork edges get irresistibly crispy.
- Using two forks, shred the pork directly in the skillet, mixing it with those crispy bits and the reduced marinade for a texture that’s both tender and crunchy.
Who knew carnitas could get even better? The chicharron effect adds a crunch that’s music to your mouth, while the inside stays melt-in-your-mouth tender. Serve these beauties on warm corn tortillas with a sprinkle of fresh cilantro and a dash of hot sauce for a taco that’s anything but basic.
Chicharron con Chile Colorado
Today’s the day we dive fork-first into the crispy, saucy wonder that is Chicharron con Chile Colorado. Trust me, your taste buds are in for a ride they won’t forget—like a flavor fiesta in your mouth!
Ingredients
- 2 pounds of pork belly, cut into bite-sized cubes (because size matters when it’s crispy)
- 3 cups of homemade or high-quality store-bought red chile sauce (the kind that hugs your soul)
- 1 tablespoon of cumin, freshly ground (for that earthy whisper)
- 2 teaspoons of garlic powder (because garlic is life)
- 1 teaspoon of salt (the unsung hero of flavor)
- 1/2 cup of water (to keep things saucy)
- 2 tablespoons of vegetable oil (for that golden crisp we’re all here for)
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers like a desert mirage.
- Add the pork belly cubes to the skillet, arranging them in a single layer to ensure each piece gets its moment in the sun. Cook for about 5 minutes per side, or until they’re golden brown and crispy. Tip: Don’t overcrowd the pan, or you’ll steam the pork instead of frying it.
- Once the pork is crispy, sprinkle the cumin, garlic powder, and salt over the top, tossing to coat evenly. This is where the magic starts.
- Pour in the red chile sauce and water, stirring gently to combine. Bring the mixture to a simmer, then reduce the heat to low. Let it bubble away for 20 minutes, stirring occasionally. Tip: The sauce should thicken slightly, coating the back of a spoon like a cozy blanket.
- After 20 minutes, remove from heat and let it sit for 5 minutes. This rest allows the flavors to marry—think of it as their honeymoon. Tip: The pork will absorb more sauce as it sits, making every bite juicier.
Perfectly crispy pork belly meets a rich, slightly spicy red chile sauce in this dish, creating a texture and flavor combo that’s downright addictive. Serve it over steamed rice or tucked into warm tortillas for a meal that’ll have everyone coming back for seconds.
Conclusion
Ready to spice up your mealtime? Our roundup of 18 Spicy Mexican Chicharron Recipes offers a delicious adventure for your taste buds. From crispy snacks to hearty mains, there’s something for every home cook to love. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the flavor love!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.