Boil the tomatoes and serrano peppers. Once fully cooked, transfer them to a blender with half of the onion and the garlic cloves. Blend until smooth and set aside.

In a saucepan, heat a little vegetable oil. Add the remaining red onion, thinly sliced, and the epazote leaves. Sauté, then pour in the blended mixture. Add a little salt (since the pork cracklings are already salty), cover, and bring to a boil.

While the sauce is cooking, break the pork cracklings into medium or small pieces. Once the sauce comes to a boil, add all the pork cracklings. Cover again and let it come to a second boil.

Before turning off the heat, check the seasoning. Your delicious chicharrón in red sauce is ready! Serve with beans or rice. If you enjoyed the recipe, you can also watch it on my YouTube channel: https://www.youtube.com/watch?v=9Yn9Dcx-CZ4. I hope you try it and enjoy!