Chicharrónes tacos are all about contrast. Crunchy, rich pork meets soft tortillas and fresh toppings, creating a bite that’s loud, satisfying, and impossible to ignore. They’re not subtle, and they’re not meant to be.

Whether simmered briefly in salsa or served crisp and crackly, chicharrónes bring an unmistakable texture that turns a simple taco into something memorable. A little heat, a little acidity, and just enough freshness keep everything in balance without taking away from what makes these tacos special.

These are the tacos you make when you want something playful and indulgent, the kind that demands extra napkins and zero restraint. Chicharrónes tacos don’t whisper—they crunch.

What will you need?

• pork belly, sliced into 1 inch strips
• chicken stock
• salt
• white onion
• garlic
• black peppercorns
• bay leaves
• oregano
• Oil for frying
• corn tortillas, warmed for serving
• Guacamole, for serving
• Lime, for serving

How to make it

In a large pot, add I the stock, salt, onion, garlic, peppercorns, bay leaves, and oregano. Bring to a boil and add in the pork belly. Cover and let simmer for 1 hour. Remove the pork belly to a paper towel lined tray and pat dry. You want these to be as dry as possible so they get nice and crispy.

Heat about 4 inches of oil in a large pot to 300˚F and fry the pork, in batches to prevent overcrowding, for 10 minutes, flipping halfway through. Remove the pork from the pot and increase the heat to 400˚F. Add back in the pork and fry an additional 5 minutes, or until crispy. Remove to a wire rack and season lightly with salt.

Chop the chicharrónes in bite size chunks and serve over warmed tortillas. Top with guacamole and a squeeze of lime.

Tacos de Chicharron

5 from 6 votes

Recipe by Zachary Rodriguez Course: Main

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 3 lbs pork belly, sliced into 1 inch strips

• 4 cups chicken stock

• 2 tsp salt

• 1 white onion

• 1 bulb garlic, sliced in half

• 2 tsp black peppercorns

• 2 bay leaves

• 2 tsp oregano

• Oil for frying

• 10-12 corn tortillas, warmed for serving

• Guacamole, for serving

• Lime, for serving

Directions

• In a large pot, add I the stock, salt, onion, garlic, peppercorns, bay leaves, and oregano. Bring to a boil and add in the pork belly. Cover and let simmer for 1 hour. Remove the pork belly to a paper towel lined tray and pat dry. You want these to be as dry as possible so they get nice and crispy.
• Heat about 4 inches of oil in a large pot to 300˚F and fry the pork, in batches to prevent overcrowding, for 10 minutes, flipping halfway through. Remove the pork from the pot and increase the heat to 400˚F. Add back in the pork and fry an additional 5 minutes, or until crispy. Remove to a wire rack and season lightly with salt.
• Chop the chicharrónes in bite size chunks and serve over warmed tortillas. Top with guacamole and a squeeze of lime.