How to Make Crispy Chicharrones at Home

Savor the ultimate snack combo with “Crunchy Delight: Chicharrones with Fresh Guacamole,” a dish that pairs the crispy, savory goodness of fried pork skins with the creamy, zesty flavors of homemade guacamole. This pairing is not only a feast for the taste buds but also a textural delight, combining the crunch of chicharrones with the smoothness of guacamole. Ideal for gatherings, game nights, or as a satisfying snack, this easy-to-make duo is sure to be a hit among those who appreciate bold, traditional flavors.


Why You’ll Love Chicharrones with Fresh Guacamole:

  • Bold Flavors: The rich taste of chicharrones perfectly complements the fresh, vibrant flavors of guacamole.
  • Satisfying Texture: The combination of crispy pork skins and creamy avocado offers a delightful sensory experience.
  • Healthy and Indulgent: While chicharrones provide a guilt-free crunch (being low-carb), the guacamole adds a healthy dose of good fats and nutrients.
  • Simple and Quick to Prepare: Minimal ingredients and preparation time make this an easy go-to snack or appetizer.

Ingredients Notes For Chicharrones with Fresh Guacamole:

  • Chicharrones: Store-bought or homemade, these fried pork skins are the star of the snack, offering a crispy, salty bite.
  • Avocados: The base of the guacamole, ripe avocados should be soft to the touch, indicating creaminess and flavor.
  • Lime Juice: Adds a tangy brightness to the guacamole, enhancing the flavors of the other ingredients.
  • Onions and Cilantro: Finely chopped for a burst of freshness and depth in the guacamole.
  • Tomatoes: Optional, but they can add a juicy, mild sweetness to the dip.
  • Seasonings: Salt, pepper, and minced garlic or garlic powder to season the guacamole to perfection.

Recipe Steps:

  1. Make the Guacamole: In a bowl, mash the ripe avocados with lime juice, then mix in finely chopped onions, cilantro, minced garlic (or garlic powder), and diced tomatoes if using. Season with salt and pepper to taste.
  2. Prepare the Chicharrones: If using store-bought, ensure they are at room temperature. For homemade, fry the pork skins in hot oil until they puff up and become crispy, then season with salt.
  3. Serve: Place the guacamole in a serving bowl surrounded by chicharrones for dipping.
  4. Enjoy: Dip the crispy chicharrones into the creamy guacamole and enjoy the explosion of flavors and textures.

Storage Options:

  • Guacamole: Best consumed fresh to prevent browning. If needed, store in the refrigerator with plastic wrap pressed directly on the surface to minimize air exposure, for up to 24 hours.
  • Chicharrones: Store in an airtight container at room temperature for several days to maintain their crispness.


How to Make Crispy Chicharrones at Home

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Author: Maria


For the Chicharrones:

  • Pre-made chicharrones available at most grocery stores or Latin markets

Or to make from scratch:

  • Pork skin cut into pieces
  • Salt

For the Fresh Guacamole:

  • 2 ripe avocados
  • 1 small onion finely chopped
  • 1 tomato seeded and diced
  • 1-2 jalapeños seeded and minced (adjust to taste)
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro chopped (optional)


If Making Chicharrones from Scratch:

    Prepare the Pork Skin:

    • Rinse the pork skin and pat dry. Cut into manageable pieces.
    • Season with salt and let it sit, preferably overnight in the refrigerator, to dry out.

    Cook the Pork Skin:

    • Place the pork skin pieces in a large pot and cover with water. Bring to a boil, then simmer until the water evaporates and the skins start to fry in their own fat, turning golden and crispy.
    • Remove the chicharrones from the pot and drain on paper towels.

    For the Fresh Guacamole:

      Prepare the Avocados:

      • Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.

      Make the Guacamole:

      • Mash the avocado with a fork or potato masher to your desired consistency.
      • Add the chopped onion, tomato, jalapeños, and lime juice. Mix well.
      • Season with salt and pepper, and if using, stir in chopped cilantro.


      • Serve the fresh guacamole with the chicharrones. If the chicharrones are large, you can break them into smaller pieces for easier dipping.

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