Chicharrones in Red Guajillo Salsa
During a pandemic, time doesn’t define our lives as it did before. You could freely have breakfast at 5 o’clock in the afternoon and all could be right with the world with every bite. The world would be at peace if everyone just woke up to the sound of pork skins crackling on a saucepan with the smell of salsa roja being made. With that being said, Chicharrón en salsa is a popular breakfast and all-around favorite dish in Mexico, made of pork rind cooked in a mild spicy salsa, seasoned with garlic and salt. It is often accompanied with fried beans and flour tortillas. There are two versions: chicharrón en salsa verde and chicharrón en salsa roja. For this recipe, we are making chicharrones in red guajillo salsa!
Chicharrones en guajillo salsa
Chicharrones (Pork Skins)
¼ of an Onion
4 Guajillo Chiles
Place chicharrones in a medium-size frying pan with one cup of water. Turn heat to low and allow to slowly simmer, softening the pork skins-chicharrones.
NOTE: If you see that they need more water, add warm water, just enough to keep softening them.
Meanwhile, place the peppers and three tomatoes cut in half in a saucepan and cover with hot water to soften for 20 to 25 minutes.
Once the peppers are soft, drain and place into the blender with the garlic clove/powder, the onion slices and one cup of water. Blend until you have a sauce with a smooth texture.
NOTE: You can use the same water the ingredients were boiled in.
Pour the sauce over the already softened pork crackling-chicharrones.
NOTE: If you see that your salsa is not fully blended, use a strainer to pour the sauce.
Keep cooking for 10 minutes. Season the sauce with a desired amount of salt, pepper, and oregano.
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