Chicharrón Prensado in Red Sauce
An irresistible and savory Mexican street food classic: pressed pork chicharrón chunks simmered low and slow in a rich, thick, and fried red guajillo chili and tomato sauce.
40 min
Easy
Mexicana
4 servings
The story behind
You seriously have absolutely no idea what an incredible, deeply flavorful homestyle stew this turns out to be—it smells like a vibrant Mexican market from the second it hits the pan! Pressed chicharrón is one of those traditional ingredients that packs a massive concentration of flavor. The very first time I experienced it cooked perfectly in red sauce was at a small gordita stand in Central Mexico. I was completely amazed by how the dense, tightly packed pork meat renders its own natural savory fat as it warms up, softening beautifully when married with the dried chili sauce. The ultimate golden secret to making this dish a success is letting it reduce gently until the sauce thickens completely and coats the meat tightly, concentrating that smoky undertone into every single bite. Personally, I absolutely love prepping this on Saturday mornings to stuff crispy quesadillas, gorditas, or simply to roll into warm, freshly made corn tortillas. To drink, a cold glass of horchata or a classic Mexican soda balances the rich, savory depth beautifully. You are going to love it completely!
Instructions
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1In a small saucepan, rehydrate the cleaned guajillo chilies and whole tomatoes in boiling water for 8 to 10 minutes until completely soft and pliable.
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2Blend the cooked chilies and tomatoes with the white onion, garlic cloves, cumin, and a small splash of the cooking water until a perfectly smooth, velvety red sauce forms; pass it through a fine sieve and set aside.
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3Heat a large skillet or heavy pan over medium heat and toss in the chopped pressed chicharrón bits. No extra oil or lard is necessary, as the pork will swiftly render its own fat as it warms.
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4Sauté the chicharrón continuously for about 5 to 7 minutes until it begins to brown lightly and releases its rich, highly distinct savory aroma.
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5Pour the strained red chili sauce directly over the seared meat in the skillet, stirring thoroughly to deglaze the rich pan flavors trapped at the bottom.
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6Reduce the heat to low, cover with a lid, and let it simmer gently for 15 minutes, allowing the pork bits to fully absorb the sauce and turn meltingly tender until the mixture thickens beautifully to mirror the texture shown in Chicharrón prensado en salsa.png.
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7Uncover the pan during the final few minutes to let any excessive liquid evaporate, adjust the salt to taste, and serve piping hot.
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