Tacos de Chicharrón with Spicy Cabbage


Serves 6

By Melissa Guerra, Melissa Guerra Latin Kitchen Market. Excerpted from The Tacos of Texas (copyright © 2016 by Mando Rayo and Jarod Neece), with photographs by Marco Torres, published by the University of Texas Press.


Tacos de Chicharrón with Spicy Cabbage


For 1 Batch(es)


  • 1 cup(s) finely shredded cabbage
  • 1 can(s) sliced jalapeños
  • 1 pound(s) fresh tomatoes
  • 4 teaspoons vegetable oil
  • 1 ounce(s) chicarrónes (pork rinds)
  • 8 corn tortillas, heated
  • 1/4 cup(s) crumbled queso fresco

Tacos de Chicharrón with Spicy Cabbage Directions

  1. Place the shredded cabbage in a small glass bowl. Pour liquid from the can of jalapeños over the cabbage, toss well, and allow to marinate for about 10 minutes, while you prepare the tacos. 
  2. Fill a 2-quart saucepan with water and bring to a boil. Add the whole tomatoes and allow to simmer for 1 minute. Remove the tomatoes and discard the water. Peel the tomatoes, cut in half, and remove the seeds. Add the tomato pieces to a blender, along with the clove of garlic. Make a puree.
  3. Add the vegetable oil to a 9-inch skillet, and heat for about 1 minute over a medium flame. Add the tomato puree, and simmer for about 3 to 5 minutes until the sauce is reduced.
  4. Divide the chicharrónes between all of the tortillas. Top with the warm sauce, sliced jalapeños, marinated shredded cabbage, and crumbled queso fresco.

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