Chicharrón en salsa roja

Method

1. 1 Roast tomatoes and dried chilies in a cast iron pan until the skins are charred black, then blend them with garlic to make a sauce.
2. 2 Cook the sauce in pork fat for 12 minutes until it thickens and the oil rises to the surface.
3. 3 Break the crispy fried pork skin into large, bite-sized pieces.
4. 4 Add the pork skin to the boiling sauce, then immediately turn off the heat and cover for 6 minutes.
5. 5 Cover the pot to soften the skin with steam, but don't continue boiling it; boiling will cause the skin to melt completely into a sticky paste.
6. 6 Add the epazote leaves and serve immediately with cornbread, black beans, and fresh cheese.

With an appliance

• Air fryer 40 min

  Replace step 1: Arrange tomatoes and dried chilies in a single layer, run a hot air fryer at 200 degrees for 8 minutes, flip at the 4th minute, then blend with garlic; the cooking time is similar to pan-frying, but the crust is evenly browned, you don't have to flip each piece individually, and the stove produces less smoke, but the sauce has less of a cast iron smell. The steps for cooking the sauce and marinating the pork skin remain the same.