Chicharron in Green Salsa Recipe
Share your recipe with us!
In a large skillet or saucepan, add two tablespoons of cooking oil and sauté the onion and garlic until fragrant and translucent. Add the tomatoes and cook for 2-3 more minutes.
Pour the Green Salsa La Costeña, season with salt and pepper and bring to a boil.
Add the chicharrones while stirring until fully coated. Cover the saucepan with a lid and cook for ten more minutes over medium flame.
Heat the refried beans with a splash of water in a small saucepan.
Serve the chicharrones with a side of refried beans and tortillas. Garnish with cilantro.
- Use Salsa Verde instead of Salas Roja for a different version of the comforting dish.