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Crispy pork rinds simmered in green or red salsa and served in warm tortillas. A rustic, flavorful taco filling that transforms a simple ingredient into a satisfying family meal.
Heat the vegetable oil in a skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent.
Stir in minced garlic and sliced pepper. Cook for another minute, stirring constantly, to release their aroma.
Add chopped tomatillos (or tomatoes) and cook on medium-high for 5 minutes until softened, stirring frequently.
Season the sauce with salt and black pepper, then blend or mash the mixture to your preferred salsa consistency.
Add the pork rinds to the skillet with salsa. Simmer on low heat for 10-15 minutes, allowing chicharrón to soften and flavors to infuse.
Warm the corn tortillas on a dry skillet or directly over low heat flame for about 20 seconds on each side.
Fill each tortilla with generous spoonfuls of the chicharrón mixture and top with fresh cilantro and extra chopped onion.
