Are you craving something crunchy, savory, and utterly irresistible? Look no further than chicharrón, the crispy fried delight that has captured the hearts (and stomachs) of foodies around the world. Whether you’re a fan of traditional Mexican flavors or eager to try bold new twists, we’ve got you covered with our collection of 18 mouthwatering chicharrón recipes.
From classic pork rinds to creative variations like chicken skin and sweet potato pairings, each dish on this list is sure to satisfy your cravings. Whether you’re in the mood for a snack, a meal, or even breakfast, we’ve got a recipe that’s perfect for you. So go ahead, get ready to crunch, and let’s dive into the wonderful world of chicharrón!
Homemade Pork Chicharrón with Spicy Dipping Sauce
A classic Latin American snack gets a homemade twist! Crispy, tender pork chicharrón is paired with a bold and spicy dipping sauce for a match made in heaven.
Ingredients:
For the Chicharrón:
– 1 pound pork rinds (or 2 pounds pork belly, cut into small pieces)
– 1/4 cup lard or vegetable oil
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– Salt, to taste
For the Dipping Sauce:
– 1/2 cup mayonnaise
– 1/4 cup sriracha sauce
– 1 tablespoon lime juice
– 1 minced jalapeño pepper
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together pork rinds or belly, lard or oil, chili powder, garlic powder, and salt.
3. Spread the mixture on a baking sheet lined with parchment paper and bake for 30-40 minutes, or until crispy.
4. Meanwhile, combine dipping sauce ingredients in a small bowl.
5. Serve chicharrón warm with spicy dipping sauce.
Cooking Time: 30-40 minutes
Chicharrón de Pollo (Crispy Fried Chicken Skin)
Get ready to elevate your snack game with this addictive and crunchy treat! Chicharrón de Pollo is a Mexican favorite that’s easy to make and perfect for any gathering.
Ingredients:
– 2 pounds chicken skin, cut into small pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, cornstarch, panko breadcrumbs, paprika, garlic powder, salt, and pepper.
2. Dredge chicken skin pieces in the dry mixture, shaking off excess.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the chicken skin pieces in batches until golden brown and crispy, about 5-7 minutes per batch.
5. Remove from oil with a slotted spoon and drain on paper towels.
6. Serve warm and enjoy!
Cooking Time: About 20-25 minutes total (5-7 minutes per batch)
Chicharrón en Salsa Verde (Pork Rinds in Green Sauce)
This classic Mexican dish is a flavorful and spicy twist on traditional pork rinds, served with a tangy green sauce that will leave you wanting more.
Ingredients:
– 1 pound pork rinds
– 1/2 cup vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup salsa verde (see below for recipe)
Salsa Verde:
– 1 cup fresh cilantro leaves
– 1/2 cup green chili peppers, seeded and chopped
– 1 lime, juiced
– 1/4 cup olive oil
Instructions:
1. Fry pork rinds in hot oil until crispy, about 5 minutes. Drain on paper towels.
2. In a large skillet, sauté onion, garlic, and jalapeño pepper over medium heat until softened, about 3 minutes.
3. Add tomato paste, cumin, salt, and pepper. Stir to combine.
4. Add fried pork rinds to the skillet and toss to coat with the sauce.
5. Serve hot with salsa verde spooned on top.
Cooking Time: About 20-25 minutes
Chicharrón Tacos with Avocado Crema
Experience the bold flavors of Mexico with this delectable taco recipe, featuring crispy chicharrón, fresh avocado crema, and a hint of lime.
Ingredients:
– 1 pound pork rinds (chicharrón)
– 1/2 cup vegetable oil
– 8-10 corn tortillas
– Salt, to taste
– Fresh cilantro leaves, for garnish
– Avocado Crema (see below)
Avocado Crema:
– 3 ripe avocados
– 1/2 lime, juiced
– 1/2 teaspoon salt
– 2 cloves garlic, minced
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the chicharrón and cook until crispy, about 5-7 minutes. Drain on paper towels.
3. Warm tortillas by wrapping them in a damp cloth and microwaving for 20-30 seconds.
4. Assemble tacos by placing chicharrón onto a warmed tortilla, topping with Avocado Crema (see below), and garnishing with cilantro.
5. Serve immediately.
Avocado Crema:
1. Peel and pit the avocados, then mash in a bowl until smooth.
2. Add lime juice, salt, and garlic; mix well.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Peruvian Chicharrón de Cerdo with Sweet Potatoes
This recipe combines crispy fried pork rinds (chicharrón) with the sweetness of roasted sweet potatoes, a classic Peruvian dish. Perfect for a satisfying snack or appetizer.
Ingredients:
– 1 pound pork skin, cut into 2-inch pieces
– 1/4 cup lard or vegetable oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine pork skin pieces, lard or vegetable oil, onion slices, garlic, salt, and black pepper. Mix well.
3. Spread the mixture on a baking sheet lined with parchment paper and roast for 30 minutes, or until crispy.
4. Meanwhile, toss sweet potatoes with olive oil, salt, and black pepper on a separate baking sheet. Roast for 45-50 minutes, or until tender.
5. Serve chicharrón de cerdo (pork rinds) warm with roasted sweet potatoes.
Cooking Time: Approximately 1 hour 15 minutes.
Chicharrón Breakfast Burrito with Scrambled Eggs
Start your day off right with a flavorful breakfast burrito packed with crispy chicharrón, fluffy scrambled eggs, and creamy cheese.
Ingredients:
– 1/2 cup chicharrón
– 4 large eggs
– 1 tablespoon butter
– 1 small onion, diced
– 1 clove garlic, minced
– 8-inch tortilla
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– Salt and pepper to taste
– Optional: salsa, sour cream, cilantro for topping
Instructions:
1. Scramble eggs in a bowl and set aside.
2. Heat butter in a large skillet over medium-high heat. Add diced onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add chicharrón to the skillet and cook until crispy, about 5-7 minutes.
5. Warm tortilla by wrapping it in a damp paper towel and microwaving for 20 seconds.
6. Assemble burrito by adding scrambled eggs, chicharrón mixture, and shredded cheese. Fold and serve.
Cooking Time: 15-20 minutes
Chicharrón-Stuffed Arepas
Arepas are a staple in Venezuelan cuisine, and adding crispy chicharrón (fried pork rinds) takes them to the next level. This sweet and savory combination is perfect for snacking or as a side dish.
Ingredients:
– 4-6 cornmeal arepa patties
– 1/2 cup chicharrón, crumbled
– 1/4 cup shredded queso fresco (or mozzarella)
– 1 tablespoon butter, melted
– Salt to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each arepa patty.
3. Place the patties, buttered side down, in the skillet.
4. Top each patty with a spoonful of chicharrón, followed by a sprinkle of queso fresco.
5. Fold the arepas in half to enclose the filling.
6. Cook for 2-3 minutes or until the arepas are crispy and golden brown.
7. Flip and cook for an additional 1-2 minutes.
Cooking Time: 10-12 minutes
Chicharrón Quesadillas with Oaxaca Cheese
This recipe combines the crunch of chicharrón, crispy fried pork rinds, with the creamy richness of Oaxaca cheese inside a warm flour tortilla. Perfect for a snack or light meal.
Ingredients:
– 8-10 chicharrón pieces (fried pork rinds)
– 2 large flour tortillas
– 1 cup shredded Oaxaca cheese
– 1/4 teaspoon salt
– Vegetable oil for brushing
Instructions:
1. Preheat a dry skillet or griddle over medium heat.
2. Brush one side of each tortilla with a little vegetable oil.
3. Place one tortilla, oiled side down, in the skillet.
4. Sprinkle half of the shredded Oaxaca cheese on half of the tortilla.
5. Arrange 4-5 chicharrón pieces on top of the cheese.
6. Fold the tortilla in half to enclose the filling.
7. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
8. Flip and cook the other side for an additional minute.
9. Repeat with remaining ingredients.
10. Serve warm and enjoy!
Cooking Time: 5-6 minutes per quesadilla
Chicharrón Nachos with Guacamole and Pico de Gallo
Elevate your nacho game with this flavorful combination of crispy chicharrón, creamy guacamole, and tangy pico de gallo.
Ingredients:
– 1 bag of tortilla chips
– 1 cup chicharrón (Mexican fried pork rinds)
– 2 ripe avocados
– 1 lime
– 1/2 red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, cilantro for topping
Instructions:
1. Preheat oven to 350°F (180°C).
2. Arrange tortilla chips in a single layer on a baking sheet.
3. Top with chicharrón and bake for 5-7 minutes or until crispy.
4. Meanwhile, combine avocado, lime juice, red onion, jalapeño, garlic, salt, and pepper in a bowl. Mash to desired consistency.
5. In another bowl, mix together chopped cilantro (if using), lime juice, diced tomatoes, and minced onion for the pico de gallo.
6. Assemble nachos by spreading guacamole over the chips, followed by chicharrón and pico de gallo. Serve immediately.
Cooking Time: 10-12 minutes
Chicharrón con Huevos (Pork Rinds with Eggs)
Chicharrón con Huevos is a popular Latin American dish that combines crispy pork rinds with scrambled eggs. This recipe is a simple and satisfying breakfast or brunch option that’s perfect for any occasion.
Ingredients:
– 1 cup pork rinds (chicharrones)
– 2 eggs
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: chopped fresh cilantro, diced onions, or crumbled queso fresco for added flavor
Instructions:
1. Crack the eggs into a bowl and whisk until scrambled.
2. Heat the butter in a large skillet over medium heat.
3. Add the pork rinds and cook until crispy, about 5 minutes.
4. Pour in the scrambled eggs and stir to combine with the pork rinds.
5. Cook for an additional 1-2 minutes or until the eggs are cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with your choice of optional toppings.
Cooking Time: 10-12 minutes
Colombian Chicharrón con Arepa
This classic Colombian dish combines crispy fried pork rinds (chicharrón) with a warm, crumbly cornmeal flatbread (arepa), perfect for a snack or light meal. The combination of textures and flavors is sure to please!
Ingredients:
– 1 pound pork rind
– 1 cup vegetable oil
– 2 cups water
– 1 tablespoon salt
– 2 arepas (homemade or store-bought)
– 1/4 cup melted queso fresco (Colombian cheese) or Monterey Jack
– Optional: chopped cilantro, lime wedges
Instructions:
1. Cut pork rind into small pieces and fry in hot oil until crispy (about 3-4 minutes). Drain on paper towels.
2. Cook arepas according to package instructions or by grilling for about 5 minutes per side.
3. Assemble the dish by placing fried chicharrón on top of a warm arepa, then drizzling with melted cheese.
4. Garnish with chopped cilantro and serve with lime wedges, if desired.
Cooking Time: About 15-20 minutes
Chicharrón Fried Rice with Vegetables
Elevate your fried rice game with this flavorful recipe that combines the crunch of chicharrones (Mexican-style fried pork rinds) with a medley of colorful vegetables.
Ingredients:
– 2 cups cooked white or brown rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/2 cup diced chicharrones
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; stir-fry until translucent.
3. Add the mixed vegetables; cook for 2-3 minutes or until tender-crisp.
4. Add the cooked rice, chicharrones, soy sauce, salt, and pepper. Stir-fry for about 5 minutes or until everything is well combined and heated through.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Chicharrón and Black Bean Tostadas
A flavorful twist on traditional Mexican street food, this recipe combines crispy chicharrón, creamy black beans, and tangy toppings for a snack or light meal that’s sure to please.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup chopped chicharrón (fried pork rinds)
– 8-10 corn tortillas
– 1/4 cup diced onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
2. In a small bowl, mix together the black beans, chopped onion, and jalapeño pepper.
3. Assemble the tostadas by spreading a spoonful of the bean mixture onto each tortilla, followed by a sprinkle of chicharrón.
4. Drizzle with lime juice and season with salt and pepper to taste.
5. Add desired toppings and serve immediately.
Cooking Time: 10-15 minutes
Chicharrón-Encrusted Fish Tacos
Add a Mexican twist to your taco Tuesday with this flavorful and crispy recipe. Crunchy chicharrón (fried pork rinds) add a satisfying texture to the tender fish, while a tangy slaw and zesty lime crema bring everything together.
Ingredients:
– 4 fish tacos-sized pieces of cod or tilapia
– 1 cup chicharrón crumbs
– 1/2 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cumin
– Salt and pepper to taste
– Vegetable oil for frying
– Lime crema (store-bought or homemade)
– Coleslaw (store-bought or homemade)
– Tortillas, cilantro, and avocado for serving
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together chicharrón crumbs, flour, paprika, and cumin.
3. Dip each piece of fish into the crumb mixture, pressing gently to adhere.
4. Fry the coated fish in hot oil (375°F) for 3-4 minutes or until crispy.
5. Drain on paper towels and bake for an additional 2-3 minutes or until cooked through.
6. Serve with lime crema, coleslaw, tortillas, cilantro, and avocado.
Cooking Time: 10-12 minutes
Chicharrón-Topped Loaded Baked Potatoes
Elevate your baked potato game with a crispy, spicy twist! Crunchy chicharrones add a satisfying texture and bold flavor to this loaded baked potato.
Ingredients:
– 4 large baking potatoes
– 1/2 cup chicharrones (fried pork rinds)
– 2 tablespoons unsalted butter
– 1/2 cup shredded cheddar cheese
– 1/4 cup sour cream
– 1 tablespoon chopped fresh cilantro
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub potatoes clean and poke with a fork several times.
3. Rub potatoes with butter and sprinkle with salt.
4. Bake for 45-50 minutes, or until tender when pierced with a fork.
5. While potatoes bake, toast chicharrones in a toaster oven at 350°F (175°C) for 5-7 minutes, or until crispy.
6. Top each potato with cheese, sour cream, and toasted chicharrones.
7. Sprinkle with cilantro and serve hot.
Cooking Time: 45-50 minutes
Chicharrón and Cheese Empanadas
A classic Latin American treat gets a delicious twist with crispy chicharrón (fried pork rinds) and melted cheese wrapped inside flaky pastry. Perfect for snack time or as a side dish, these empanadas are sure to satisfy any craving.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 cup chicharrón pieces
– 1/2 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1 egg, beaten
– 1 tablespoon water
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. Roll out empanada dough to desired thickness.
3. Place a spoonful of chicharrón and cheese in the center of each piece.
4. Fold dough over filling, pressing edges together to seal.
5. Brush tops with beaten egg mixed with water and sprinkle with salt.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Chicharrón con Limón y Salsa (Pork Rinds with Lime and Sauce)
Experience the bold flavors of Latin America with this simple yet addictive recipe. Crispy pork rinds are tossed in a zesty lime sauce, perfect for snacking or as a side dish.
Ingredients:
– 1 pound pork skin, cut into small pieces
– 1/2 cup vegetable oil
– 2 cups water
– 1 tablespoon baking soda
– Salt, to taste
– Juice of 2 limes (about 2 tablespoons)
– 1/4 cup salsa roja (red sauce) or your favorite hot sauce
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a large bowl, combine pork skin pieces and water. Add baking soda and mix well.
3. Fry pork rinds in batches until golden brown, about 5 minutes per batch.
4. Remove excess oil with paper towels. Sprinkle with salt to taste.
5. In a small bowl, whisk together lime juice and salsa roja.
6. Toss cooked pork rinds with the lime-salsa mixture until well coated.
7. Serve warm or at room temperature. Garnish with chopped cilantro, if desired.
Cooking Time: 15-20 minutes
Chicharrón Pancakes with Maple Syrup Drizzle
Chicharrón Pancakes with Maple Syrup Drizzle: A Sweet and Savory Twist on Classic Flapjacks!
These fluffy pancakes are infused with the rich flavor of crispy chicharrones, perfect for a unique breakfast or brunch. The sweet and sticky maple syrup drizzle adds a delightful contrast to this savory-sweet fusion.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons chicharrón crumbs (crushed pork rinds)
– Maple syrup, for drizzling
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and crushed chicharrón crumbs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
5. Drop batter by 1/4 cupfuls onto the preheated skillet or griddle.
6. Cook for 2-3 minutes, flip, and cook an additional 1-2 minutes, or until golden brown.
7. Drizzle with maple syrup and serve warm.
Cooking Time: Approximately 8-10 minutes per batch (depending on the number of pancakes).
Summary
Get ready to crunch on some deliciously crispy chicharrón! This article shares 18 mouthwatering recipes that feature this popular Latin American snack as the star. From classic pork rinds with spicy dipping sauce to creative twists like chicharrón-stuffed arepas and pancakes, there’s something for everyone. Discover new ways to enjoy this addictive snack with recipes like chicharrón tacos, nachos, and even breakfast burritos. Whether you’re a fan of traditional flavors or bold fusion dishes, these crispy chicharrón recipes will satisfy your cravings.
Leave a Reply