Traditional

Chicharrón Prensado

Name: Chicharrón Prensado
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 1 lb Tomatillos, husked; 2 Serrano chiles; 2 Garlic cloves; 1/4 White onion; 1/2 bunch Cilantro; 1 tbsp Neutral oil; 1 lb Chicharrón prensado, chopped; to taste Salt; 10 Corn tortillas; 1/2 White onion, diced; 1/2 bunch Cilantro, chopped

Chicharrón prensado — pressed pork cracklings from the carnicería — simmered in a bright salsa verde until it slumps into a rich, spoonable guisado. This is the CDMX classic that soaks a tortilla in the best way.

Time: 40 min
Heat
Yield: 10 tacos
Region: CDMX

Ingredients

Salsa verde

Guisado

To build

Per-100g nutrition (10 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
Tomatillos, husked	32	1 g	1 g	5.8 g
Serrano chiles	0	0 g	0 g	6.7 g
Garlic cloves	100	0 g	0 g	20 g
White onion	155	10.9 g	2.4 g	22.5 g
Cilantro	0	0 g	0 g	0 g
Neutral oil	867	0 g	93.3 g	0 g
Salt	0	0 g	0 g	1330 g
Corn tortillas	188	3.1 g	1.6 g	40.6 g
White onion, diced	29	1.2 g	0 g	7.1 g
Cilantro, chopped	23	2.1 g	0.5 g	3.7 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

Method

Simmer the tomatillos, serranos, garlic, and onion in water until the tomatillos turn olive-drab and tender, about 10 minutes.
Blend the drained vegetables with the cilantro and a pinch of salt into a smooth salsa verde.
Heat the oil in a wide pan and fry the salsa, stirring, until it darkens and thickens slightly, about 5 minutes.
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Stir in the chopped chicharrón prensado, lower the heat, and simmer until it softens and drinks up the salsa, about 15 minutes.
Taste for salt — the guisado should be loose enough to spoon but not soupy; splash in water if it tightens too much.
Warm the tortillas on a comal, fill generously, and top with onion and cilantro.