Pork Rind Tacos

Tacos de Chicharrón


Preparation info

  • Difficulty


  • Makes

    2½ cups

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Chicharrónes are a delicacy from Mexico; in particular, the northeast region of Mexico along the Texas border. Mexican street food inspires all sorts of unique recipes for food-on-the-go, and foods like corn in a cup and tacos are some of my favorites. As a little girl I remember Mom selling burritos at the garment factory where she worked to help make ends meet. Burritos de chicharrón were one of the easiest and most flavorful burritos she made. This is that same chicharrón recipe she made for the burritos but served on soft, warm corn tortillas topped with chopped onions, cilantro, and a squeeze of lime. For a complete meal serve with a side of frijoles de la olla and Mexican rice. Aye que rico!


  • 1 tablespoon olive oil
  • cup chopped yellow onion
  • 1 tablespoon all-purpose flour
  • 1 cup Salsa Casera
  • 1 cup water
  • 2 to 3 ounces plain chicharrónes (pork rinds), broken into bite-size pieces
  • Corn tortillas


  • Chopped onions
  • Chopped cilantro
  • Lime wedges


Heat oil in a non-stick skillet. Add onion and cook until translucent, about 2 minutes.

Add flour and cook for another 2 minutes while stirring. Add the salsa casera and cook until it boils.

Add the water and chicharrónes and let come to a boil again and then remove from the heat.

Allow the chicharrones to absorb the salsa before serving, about 30 minutes.

Heat corn tortillas on a griddle. Fill with the chicharrónes and serve with chopped onions, cilantro, and a squeeze of lime juice.