Chicharron is fried pork skin, and it makes one of the best and most misunderstood tacos in Mexico. There are two very different versions, and knowing which one you are ordering changes everything.
Version one: crunchy
Chicharron duro is the puffed, brittle sheet you see hanging in markets. In a taco it goes in last, dry, so it keeps its snap. Pair it with avocado, salsa verde, and pickled onion. Eat within about two minutes or the moisture wins.
Version two: stewed
Chicharron en salsa verde is the same skin simmered in tomatillo salsa until it softens into something rich and gelatinous. This is the version most taquerias sell in the morning, and it is the one that fills tacos de canasta. It should be tender, not slimy, with a little chew left.
Buying good chicharron
- Look for uneven bubbling and a light golden color, not uniform tan.
- Fresh chicharron smells like pork, not like old oil.
- Buy it the same day you plan to use it. It goes stale fast.
- Skip vacuum-sealed bags for the crunchy version; they are usually soft already.
Making stewed chicharron at home
Blend roasted tomatillos, serrano, garlic, and cilantro. Bring the salsa to a simmer, break chicharron into large pieces, and add it off the boil. Simmer eight to ten minutes until it softens but still holds shape. Salt at the end, since the pork skin is already salty.
Serving
Warm corn tortillas, a spoon of the stew, a little raw onion, and a squeeze of lime. Fried eggs alongside turn it into the best breakfast on the list. For the crunchy version, keep everything else cold and dry.
Our chicharron taco recipe covers both approaches, so you can decide which camp you belong to.
