![](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2022\/11\/318019428_455575943431755_726161708092722169_n-1.jpg\")
<\/p>\n<\/p>\n
150\u00a0gr\u00a0(5,3 oz) pork cracklings<\/p>\n
680\u00a0gr\u00a0(1.5 lb) tomatoes<\/p>\n
2\u00a0pasilla chillies<\/p>\n
chile de \u00e1rbol chillies\u00a0(read notes)<\/p>\n
75\u00a0gr\u00a0(2\/3 cup) onion<\/p>\n
1\u00a0garlic clove<\/p>\n
1\u00a0tbsp\u00a0pork lard<\/p>\n
salt<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: 150\u00a0gr\u00a0(5,3 oz) pork cracklings 680\u00a0gr\u00a0(1.5 lb) tomatoes 2\u00a0pasilla chillies chile de \u00e1rbol chillies\u00a0(read notes) 75\u00a0gr\u00a0(2\/3 cup) onion 1\u00a0garlic clove 1\u00a0tbsp\u00a0pork lard salt TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":2632,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-2586","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n
Place the tomatoes and chillies in a pot. Cover with water and boil until the chillies are soft and the tomatoes begin to peel (about 10 minutes).<\/div>\nLet tomatoes and chillies to cool for 5 minutes and then transfer to a blender. Add two or three cups of the cooking water, the onion and the garlic. Blend for 10 seconds or more (SEE NOTES).<\/div>\nIn a saucepan, heat the pork lard over medium heat. Add the sauce that you just prepared and a pinch of salt. Mix and cook for 5 minutes.<\/div>\nWhen the sauce starts to simmer, add the pork cracklings then with a spoon push them down so that they begin to soak up the sauce.<\/div>\nSimmer for 15-20 minutes with the pan covered, always checking that there is a little sauce and the cracklings do not dry out (see video).<\/div>\nWhen the sauce has thickened and chicharrones are soft, adjust salt to taste, turn off the heat and let chicharrones en salsa roja sit for 10 minutes before serving.<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"