Chicharrón Recipe with El Yucateco Hot Sauce! How to make Chicharrónes

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a lower-fat option while pork shoulder is less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity while vinegar is often more affordable.

Heat 3-4 tablespoons of oil in a pan over medium to high heat.

Add 3 cloves of garlic, 3 whole jalapenos, and 1/4 white onion to the pan and sauté.

Cover the pan and sauté for about 10-15 minutes until everything is seared to your liking.

Transfer the sautéed ingredients to a blender.

Add 1 tablespoon of chicken-based seasoning, 1 teaspoon of black pepper, 1 teaspoon of salt, and 2 cups of water to the blender.

Blend until smooth.

Add 3 ounces of El Yucateco green salsa to the blended mixture and blend again.

In the same pan, add a couple more tablespoons of oil and pour the blended mixture back into the pan.

Add 1 bag of chicharron to the pan and mix well, sautéing for about 10 minutes.

After 5 minutes, add 1/2 cup of water and 1/4 bundle of cilantro to the pan, stir, and cover for another 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level: