Authentic Mexican Cueritos Recipe: Pickled Pork Rinds with Bold Flavor

One of my earliest food memories is sitting at a bustling street market in Guadalajara with my grandfather, sipping chilled agua de jamaica while he handed me a small cup filled with something slippery, sour, and spicy. I poked it with a toothpick. “Just try it,” he smiled. That was my first introduction to cueritos—and I was hooked.

Cueritos are not just food; they’re part of a story. A sensory dive into the streets of Mexico where vendors shout, sauces drip, and bold flavors reign supreme. The chewy yet tender pork skin, steeped in vinegar and spiced with chili, transforms into a tangy delicacy that’s loved across Latin America.

Whether enjoyed as a snack straight from the jar, spooned over tostadas, or served with beer during a summer fiesta, cueritos bring an irresistible punch. They speak of tradition, resourcefulness, and an appreciation for every part of the animal—traits deeply embedded in Mexican culinary culture.

Why People Love This Cueritos Recipe?

No Mexican gathering is complete without a spread of bold, crowd-pleasing dishes—and cueritos pair beautifully with several of them. I often serve these tangy pickled pork skins as part of a vibrant appetizer platter alongside choriqueso, a sizzling blend of melted cheese and spicy chorizo that perfectly balances the vinegar snap of the cueritos.

For something creamy and hearty, you can’t go wrong with a scoop of Mexican White Trash Casserole—its layers of rich cheese, beans, and tortilla chips are a perfect foil to the bright acidity of pickled skin.

And when I’m aiming for a coastal vibe, a chilled bowl of Mexican Crab Ceviche brings a refreshing contrast that rounds out the flavors beautifully. Together, these dishes tell a flavorful story of Mexican comfort, spice, and celebration.

Cueritos have gained popularity far beyond Mexico’s borders, and it’s no mystery why:

• Bold, Zesty Flavor: The combination of vinegar, garlic, herbs, and chili delivers a vibrant taste.
  
• Cultural Authenticity: A true street food classic that brings a slice of Mexico to your plate.
  
• Zero Waste Cooking: A sustainable recipe that uses every part of the pig.
  
• Customizable Heat Levels: Spice it up or down depending on your taste.
  
• Versatility: Serve it solo, on tacos, tostadas, or as part of an elaborate botana platter.
  

For adventurous eaters and fans of traditional foods, cueritos are a must-try.

Ingredients for Cueritos Recipe

Here’s a complete list of ingredients for the classic cueritos en vinagre (pickled pork skin) recipe:

• 1 lb fresh pork skin (cueritos), cleaned and trimmed
  
• 4 cups white vinegar
  
• 2 cups water
  
• 4 garlic cloves, peeled
  
• 1 medium white onion, sliced
  
• 2 bay leaves
  
• 1 teaspoon dried oregano
  
• 1 teaspoon black peppercorns
  
• 1–2 teaspoons salt (to taste)
  
• 3–5 dried arbol chiles (adjust based on heat preference)
  
• 1 large carrot, thinly sliced (optional)
  
• 1 jalapeño or serrano pepper, sliced (optional)
  
• 1 teaspoon sugar (optional, to balance acidity)
  

Ingredient Variations & Additions

Cueritos are flexible—there are many regional versions and personal twists. Try experimenting with:

• Vinegar Type: Swap white vinegar with apple cider vinegar for a milder tang.
  
• Citrus Touch: Add lime juice for a bright, acidic zing.
  
• Herbal Notes: Toss in fresh thyme or cilantro stems for a fresh aroma.
  
• Sweet Heat: Mix in pineapple chunks for a sweet-spicy contrast.
  
• Vegetable Add-ins: Include pickled cauliflower or jalapeños for extra crunch and spice.
  
• Low-Sodium Option: Use less salt and boost flavor with garlic and herbs.
  

How to Make Cueritos?

Here’s how you can recreate this Mexican street favorite at home:

Step 1: Prepare the Pork Skin

Clean the pork skin thoroughly. Use a sharp knife to remove excess fat and hairs. Rinse under cold water.

Step 2: Cook the Cueritos

In a large pot, cover the pork skin with water. Bring to a boil, then reduce to a simmer. Cook uncovered for 30–40 minutes until soft but not falling apart. Drain and let cool.

Step 3: Make the Pickling Brine

In a separate saucepan, combine vinegar, water, garlic, onion, chiles, peppercorns, bay leaves, oregano, salt, and optional sugar. Bring to a simmer and cook for 10 minutes.

Step 4: Jar and Pickle

Slice cooled pork skin into bite-sized strips. Pack into sterilized glass jars, layering with carrots or other vegetables if using. Pour hot vinegar brine over the top, ensuring the skins are completely submerged.

Step 5: Chill and Marinate

Seal jars and refrigerate for at least 24–48 hours before serving. The longer they sit, the better the flavor.

Pro Tips for Perfect Cueritos Recipe

• Use fresh pork skin from a trusted butcher—it should be pale, clean, and free of excess fat.
  
• Avoid overcooking—you want the skin tender but still chewy, not mushy.
  
• Cool the skin completely before pickling to avoid sogginess.
  
• Balance acidity—add sugar or carrots to tone down strong vinegar.
  
• Always use glass jars for pickling; plastic can leach unwanted flavors.
  

Final Thought on Cueritos Recipe

Cueritos may not be everyone’s first culinary choice, but once you taste them, you’ll understand why they’re beloved across Mexican homes and street corners. Their tangy bite, chewy texture, and spicy vinegar soak make them uniquely craveable. Whether you’re diving into Mexican cuisine or looking to spice up your snack game, cueritos offer a bold, memorable experience.

Give them a try—you might just become a fan of this humble yet mighty delicacy.

Authentic Mexican Cueritos Recipe: Pickled Pork Rinds with Bold Flavor

Cueritos en vinagre are tender pork skin strips pickled in a tangy, spicy vinegar brine infused with garlic, herbs, and dried chiles. This bold and traditional Mexican snack offers a chewy texture and punchy flavor, perfect for enjoying on tostadas, as a botana (appetizer), or straight from the jar.

Author: Olivia Carter Cuisine: Mexican Courses: Snacks

Print Recipe

Pin Recipe

Prep Time 20 mins Cook Time 40 mins Rest Time 24 hrs Total Time 25 hrs Difficulty: Beginner Cooking Temp: 185  F Estimated Cost: $ 2 Calories: 120 Best Season: Summer, Winter

Ingredients

• 1 lb fresh pork skin ((cueritos))
• 4 cups white vinegar
• 2 cups water
• 4 garlic cloves, peeled
• 1 medium white onion, sliced
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon black peppercorns
• 1–2 teaspoons salt (to taste)
• 3–5 dried arbol chiles (adjust based on heat preference)
• 1 large carrot, thinly sliced (optional)
• 1 jalapeño or serrano pepper, sliced (optional)
• 1 teaspoon sugar (optional, to balance acidity)

Instructions

1. Clean the pork skin thoroughly. Use a sharp knife to remove excess fat and hairs. Rinse under cold water.
   Mark as complete
2. In a large pot, cover the pork skin with water. Bring to a boil, then reduce to a simmer. Cook uncovered for 30–40 minutes until soft but not falling apart. Drain and let cool.
   Mark as complete
3. In a separate saucepan, combine vinegar, water, garlic, onion, chiles, peppercorns, bay leaves, oregano, salt, and optional sugar. Bring to a simmer and cook for 10 minutes.
   Mark as complete
4. Slice cooled pork skin into bite-sized strips. Pack into sterilized glass jars, layering with carrots or other vegetables if using. Pour hot vinegar brine over the top, ensuring the skins are completely submerged.
   Mark as complete
5. Seal jars and refrigerate for at least 24–48 hours before serving. The longer they sit, the better the flavor.
   Mark as complete

Nutrition Facts

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 2g10%

Sodium 280mg12%

Total Carbohydrate 2g1%

Sugars 1g

Protein 10g20%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.