Chicharron Tacos Recipe: How to Make Fried Pork Rind Tacos

• 2 pounds pork belly fat, cut into ½-inch pieces
• 2 teaspoons paprika
• 2 teaspoons granulated sugar
• 1 tablespoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper
• 12 warm corn tortillas or flour tortillas
• ⅓ cup fresh salsa verde
• ¼ cup sliced jalapeños or serranos
• ¼ cup finely diced white onion
• ¼ cup grated queso fresco
• ¼ cup fresh cilantro leaves
• 1 lime, cut into wedges

1. 1

   Add the pork fat, paprika, sugar, salt, black pepper, cayenne, and ½ cup water to a large Dutch oven or large skillet and set over low heat.

2. 2

   Cook the mixture, stirring occasionally, until the fat is fully rendered and the chicharrones are puffed and crispy, about 40 minutes.

3. 3

   Serve the chicharrones with warm tortillas.

4. 4

   Garnish the tacos with salsa, jalapeños, onions, queso fresco, and cilantro, as desired. Serve with lime wedges alongside for squeezing over top.

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