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Crunchy pork rinds braised in a smoky red chile and tomato salsa until tender. This traditional family dish offers bold flavor and works as a hearty filling for tacos and gorditas.
Heat a dry skillet over medium heat. Toast the dried guajillo and ancho chiles for about 30 seconds per side until fragrant, being careful not to burn them. Remove stems and seeds.
In a saucepan, bring 1.5 cups water to a boil. Add toasted chiles and simmer for 10 minutes until softened. Drain chiles, reserving the soaking liquid.
Roast tomatoes, onion, and garlic in the dry skillet over medium-high heat until blistered and lightly charred, 6–8 minutes, turning occasionally.
Blend softened chiles, tomatoes, onion, garlic, ¾ cup chile soaking liquid, salt, and pepper until smooth.
Heat vegetable oil in a large skillet over medium heat. Pour in salsa, reduce heat to medium-low, and simmer uncovered for 8–10 minutes, stirring to prevent sticking.
Add pork rinds to the salsa and gently fold to coat. Cook uncovered for 5–7 minutes, stirring occasionally, until the chicharrón softens but still retains some texture.
Taste and adjust salt or pepper as needed. Serve hot as a main dish or as a filling for tacos and gorditas.
