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.
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