Walk into any New Mexico taqueria on a crisp fall day, and the air carries that unmistakable sizzle of pork fat hitting hot iron.
Chicharrones, those golden, crunchy bites of fried pork, have rooted themselves deep in our Southwestern soil, a snack that turns heads and empties bowls before you can say “burrito.”
This recipe pulls from family tables where pork belly or fatback simmers low and slow, then crisps up to shatter under your teeth.
At Los Foodies Magazine, we chase these tastes that blend Mexican heritage with our high-desert twist, like tossing them into a flour tortilla with green chile for a handheld hug.
Simple to pull off at home, they reward patience with texture that store-bought bags only dream of mimicking.
Sure, chicharrones show up everywhere from Colombian feasts to Filipino plates, but here in the Land of Enchantment, we keep it straightforward: pork rendered till airy, salted just right, and ready for whatever calls.
New cooks find the process forgiving, a one-pan wonder that builds skills without stress. Seasoned folks might fiddle with heat levels or add a pinch of cumin for local flair. One batch feeds a crowd or stocks your fridge for quick additions to eggs or salads.
Ahead, we break it down from cuts to crisps, with ways to fold them into meals that stick to your ribs. By the end, you’ll see why this isn’t just food, it’s fuel for the soul.
Chicharrones
Video
Ingredients
Ingredients for Chicharrones
- 3 lbs. Pork Fat
- 1 tsp Salt
- Tortillas
- Guacamole Recipe below
- Refried Beans Recipe below
- Chopped Green Chile
Ingredients for Guacamole
- 4 Avocados
- ¼ Medium Onion
- 1 Serrano Pepper
- 1 clove Garlic
- 1 tsp Kosher Salt
- 1 tbsp Cilantro
- 2 Small Tomatoes Deseeded and diced
- ½ Lime's Juice
Ingredients for Refried beans
- 1 ½ - 2 cups whole cooked pinto beans
- 1 tbsp bacon grease Olive oil, canola oil will work as well
Instructions
Chicharrones
- Cut pork fat into 1 inch to ½ inch cubes.
- Heat a cast-iron pan on medium to high heat, and add pork fat.
- Cook for about 30 minutes, or until they turn a golden brown.
- Prepare to stir continuously.
- Using a strainer put them onto paper towels to drain any excess oil.
Directions to make guacamole:
- Combine onion, serrano pepper, garlic and salt into a mini chopper, or blender.
- Pulse until ingredients are chopped.
- Deseed and dice tomatoes.
- Peel and deseed avocados and add to a bowl.
- Mash avocados until smooth.
- Add mixture from chopper and tomatoes and stir together.
- Add lime, and stir all ingredients to combine.
Directions to make Refried beans:
- Melt bacon grease in a cast iron pan, add beans and mash with a potato masher until you reach a smooth, creamy texture.
- Allow beans to cook for at least ten minutes stirring occasionally to thicken a bit.
Assembling
- To assemble guacamole & chicharron burrito warm a tortilla on a comal, or cast iron pan.
- Layer guacamole and chicharrones on top, and fold burrito together.
- The guac & chicharron burrito don’t store in the refrigerator very well.
- It tends to get soggy, so enjoy soon after assembling.
- To assemble bean and chicharron burrito, warm a tortilla on a comal, or cast iron pan.
- Layer refried beans on half of the tortilla, then add chopped green chile and chicharrones.
- Fold the top of the tortilla first, and then fold in the sides.
- Enjoy immediately, or wrap in aluminum foil.
- The burritos will keep in the refrigerator for up to five days
Notes
Tips for Perfect Crunch Every Batch
Great chicharrones hinge on dry starts and hot finishes. Score the skin lightly before cubing; it helps steam escape for bigger puffs. Use a thermometer if you like, aiming 250 degrees for render, 375 for fry.
Stir gentle at first to avoid breaking bits, then hands-off for blistering. If fat smokes, lower heat; clean air means better taste. Test doneness by one piece: it should snap, not bend. Cool fully before storing, or they steam soft. Leftovers?
Re-crisp in a 400-degree oven 5 minutes. These tricks, born from taqueria counters, save batches from sog.
Variations to Mix It Up
Core method stays solid, but swaps spark new takes. Air fryer fans: Cube, season, air at 400 degrees 20 minutes, shake halfway, no mess.
Baked route: Spread on a sheet, 300 degrees 2 hours till dry, then broil for snap. Colombian style simmers cubes in water and baking soda first for tenderness, then fries.
For spice, marinate overnight in garlic, oregano, and sour orange. Vegan? Press tofu slabs firm, cube, toss in cornstarch, air fry till golden. Each keeps the ritual, just bends to your kitchen.
Ways to Enjoy Chicharrones in Meals
Straight from the pot, they vanish with cold beer, but burritos steal the show here. Guac version bursts creamy cool against heat; bean one grounds with earthiness, chile cutting through.
Crumble over huevos rancheros for breakfast crunch, or toss in posole for soup surprise. In salads, they top greens with lime vinaigrette, adding porky pop. Tacos get a fold-in for non-tortilla days.
These pulls make them pantry heroes, not just nibbles.
Storage and Reheating Basics
Fresh lasts best, but fridge them in an airtight container up to three days; they soften slight from steam. Freezer bags hold two months, thaw at room temp. Reheat in a dry skillet over medium, 3 minutes per side till warm and crisp.
Avoid microwave; it wilts the magic. Burritos? Bean style keeps five days chilled, guac one eats same day to dodge mush.
Nutritional Snapshot
Per 1/2 cup serving (about 4 ounces cooked, from 3-pound batch): Roughly 450 calories, 40 grams fat (14 saturated), 0 carbs, 20 grams protein, 500 milligrams sodium. Fat fuels steady, protein satisfies, but portion mindfully.
Values shift with cuts; skin-on leans richer.
Frequently Asked Questions
What’s the difference between chicharrones and pork rinds?
Pork rinds are pre-fried, puffed skins sold bagged, light and airy. Chicharrones use belly or fatback, cubed and fried fresh for meatier chew and deeper flavor.
Can I make chicharrones without deep frying?
Yes, air fryer or oven works. Cube, season, air at 400 degrees 20 minutes, or bake low and slow then broil. Less oil, same snap.
How do I get chicharrones really crispy at home?
Dry the pork well before cooking, render slow to evaporate water, then high heat quick. Salt post-fry draws out last moisture. Cool on a rack, not piled.
Are chicharrones a healthy snack option?
In moderation, yes: zero carbs, high protein from pork. But high fat means balance with veggies. Opt leaner cuts or bake to cut calories.
What pork cut makes the best chicharrones?
Belly with skin renders most fat for puff, but fatback’s pure crunch. Ask butchers for fresh, untrimmed slabs; avoid pre-packaged.
Any good vegan swaps for chicharrones?
Tofu or jackfruit, pressed dry, coated in starch or aquafaba, fried or air-fried. Season bold with garlic powder and smoked paprika for that porky illusion.
Tying It All Together
Chicharrones bring that New Mexico fire to your stove, a crunch that echoes across borders yet feels like home.
From first cube to last bite in a burrito, they remind us food’s about gathering, not perfection. Fire up a batch, wrap one your way, and let the sizzle start stories.
At Los Foodies Magazine, these are the bites we build around. What’s your go-to fold? Drop it below.
