By Ana Torez ( a busy Software professional and a busier mom) Guest post
If you had told me ten years ago that my two little monsters—Emilio and Valentina—would go wild for tacos de chicharrón, I would’ve laughed. Back then, chicharrón was something I associated with lazy Sunday mornings at my abuelita’s house, not with quick midweek dinners between Zoom calls and kindergarten pickup.
But here we are. In our small apartment in Querétaro, surrounded by toys, cables, and one too many coffee cups, I’ve somehow turned my mamá’s humble tacos de chicharrón guisado into the favorite meal of my two picky eaters.
Being an IT professional, most of my days are packed with code, meetings, and constant multitasking. But cooking—even when rushed—is my little act of love, of grounding, of keeping our traditions alive. Especially when it’s a dish that ties my past to my children’s future.
What Is Chicharrón, Really?
For those who aren’t familiar, chicharrón refers to crispy fried pork skin, often sold in big crackly sheets at the mercado. But for tacos de chicharrón guisado, we don’t keep it crunchy—we stew it in a rich salsa until it becomes soft, saucy, and full of flavor. It soaks up every drop of chile and tomato, becoming tender but still delightfully chewy.
Some people find it strange at first. “Soggy chicharrón?” they ask. But trust me, once you taste it in a warm corn tortilla, topped with a bit of onion, maybe a dab of crema or queso fresco—you’ll understand. It’s comfort food. Pure and simple.
Why It Works for Busy Families
Chicharrón guisado is inexpensive, fast, and extremely forgiving. I can prep it between tasks or even reheat leftovers and it still tastes requetebién. It’s also great for feeding little kids because it’s soft, flavorful, and easy to pair with other things like rice, beans, or even scrambled eggs.
When Emilio hears the sizzle of the pan and yells from the hallway, “¡Mamá, huele a chicharrón!”—I know I made the right choice.
My Go-To Recipe: Tacos de Chicharrón Guisado
This is the way I make them when time is short but love is abundant.
Ingredients (Serves 4)
- 250g of chicharrón prensado or chicharrón seco (ask at your local Mexican store for the soft kind meant for stewing)
- 3 Roma tomatoes
- 2 serrano chiles (adjust to taste)
- 1/4 onion
- 1 clove garlic
- 1 cup water or chicken broth
- Salt to taste
- Oil for cooking
- Warm corn tortillas (tortillas de maíz)
- Optional toppings: diced onion, cilantro, crema, queso fresco, lime wedges
Step-by-Step Instructions
1. Prepare the Salsa
Boil the tomatoes, serrano chiles, and garlic in water until soft (about 10 minutes). Blend with 1/4 onion and a pinch of salt until smooth.
2. Cook the Salsa
In a pan, heat a little oil over medium heat. Pour in the salsa and let it simmer for about 5 minutes until it thickens slightly and the raw flavor is gone.
3. Add the Chicharrón
Break the chicharrón prensado into smaller pieces and add it to the salsa. If it looks too thick, add a bit of water or broth. Simmer for 10–15 minutes, stirring occasionally, until the chicharrón softens and soaks up the flavor.
Tip de mamá multitasker: You can do this while helping with homework or answering emails. It practically cooks itself.
4. Warm the Tortillas
On a comal or dry skillet, warm your tortillas until soft and pliable. Don’t skip this—cold tortillas are a sin in this house.
5. Assemble Your Tacos
Spoon some of the hot chicharrón mixture into each tortilla. Top with onion, cilantro, a drizzle of crema or sprinkle of queso fresco if you like, and a squeeze of lime.
A Bite of Childhood, in Every Taco
When I serve these, I watch my kids devour them without a second thought. It reminds me of being their age, sitting at la mesa de mi mamá, swinging my feet and trying to eat without making a mess.
Cooking this dish isn’t about being fancy—it’s about memory, practicality, and that little sazón only a mamá can bring to the table. Sometimes it’s not the most glamorous recipe, but it’s one that fills our home with warmth.
So if you ever find yourself overwhelmed, short on time, but wanting to nourish your family with something that feels auténtico, try making tacos de chicharrón guisado.
And who knows—maybe your kids will shout ¡Otra vez, mami! just like mine do.
