Mexican Chicharron Tacos Recipe

Hi friends, it is Betsy

If you have been around Potluck Eats for a while, you already know I love a recipe that tastes like it took all day but secretly comes together fast. These mexican chicharron tacos are exactly that kind of meal.

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They are rich, saucy, cozy, and perfect for nights when everyone is hungry and asking what is for dinner before you have even found your apron.

I first made these when I had leftover carnitas sitting in the fridge and no real dinner plan. I threw together a quick guajillo sauce, let the pork simmer for a few minutes, and tucked it into warm tortillas. My family went quiet at the table. That is always the sign that a recipe is staying on the site.

If you need a dependable, busy night taco recipe, this one checks every box.

Ingredients You Will Need

For the filling

6 dried guajillo peppers
3 cups hot water
2 garlic cloves
½ cup chopped onion
1 pound cooked pork carnitas about 450 grams
1 teaspoon chicken or beef bouillon
Salt and pepper to taste

For serving

12 corn tortillas
Salsa
Pickled carrots
Optional cilantro and queso fresco

Nothing fancy. Nothing complicated. Just real ingredients.

How I Make Mexican Chicharron Tacos

Step 1 Soften the Peppers

I remove the stems and seeds from the guajillo peppers and soak them in hot water for about 30 minutes. They should feel soft and flexible when ready.

This step keeps the sauce smooth and rich.

Step 2 Blend the Sauce

Into the blender go the softened peppers, garlic, onion, and about 1½ cups fresh water.

Blend until completely smooth. The sauce should look deep red and silky.

Step 3 Cook the Sauce

I strain the sauce into a skillet over medium heat and cook it for about 5 minutes. Then I stir in the bouillon.

Your kitchen will start smelling amazing right about now.

Step 4 Add the Carnitas

Add the chopped carnitas and let everything simmer for 10 to 12 minutes.

Remember, the pork is already cooked. We are just warming it and letting it soak up that flavor.

If it looks too thick, add a splash of water. If you like it a little crispy around the edges, let it cook a few extra minutes.

Step 5 Build the Tacos

Warm your tortillas in a dry skillet or directly over a flame.

Spoon in the saucy pork. Add salsa or pickled carrots. Maybe a sprinkle of queso fresco.

Then take a bite before everyone else grabs seconds.

What to Serve With Mexican Chicharron Tacos

If I am rounding this out into a full dinner, I usually add

Mexican rice
Refried beans
Pickled vegetables
Fresh fruit or agua fresca

Or honestly, just more tacos. That works too.

Storage Tips

Store the filling in an airtight container in the fridge for up to 3 days.

Reheat in a skillet with a splash of water.

You can freeze the filling for up to 2 months, which makes it great for meal prep.

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If you try these mexican chicharron tacos, I would truly love to hear how they turn out in your kitchen. Leave a comment or share what toppings your family loves most.

Thank you for being here at Potluck Eats.

Happy cooking,
Betsy