Chicharrón en Salsa Roja is pork cracklings in a red sauce

Ingredients

• 5 tomatoes

• 2 jalapeños

• ¼ onion

• 1 garlic clove

• Salt

• 1 tablespoon olive oil

• 2 lbs pork rinds chicharrones (be sure to get the kind that is JUST pork, no wheat added)

• Cilantro, chopped

• Queso fresco

Directions

1. Heat up a hot griddle.

2. Add the tomatoes, jalapeños, onion, keep turning until the skins are mostly charred, then add the garlic clove and char lightly.

3. Place all the ingredients from the griddle into a blender and add salt to taste. Blend until smooth.

4. In a large skillet, heat up olive oil. Add the salsa, and cook for 2 minutes.

   If you like it saucier, add 1 cup water and 1 teaspoon chicken bouillon to the skillet and stir.

5. Add the chicharrones, and give everything a good stir. Cook for about 5 minutes until the pork crackling is soft. It could take up to 10 minutes if you are using extra dry pork cracklings.

6. Top with chopped cilantro and Queso fresco. Serve with corn tortillas and extra salsa. • Enjoy!