CHICHARRON CON HUEVO (EGGS WITH PORK RIND)
Make and share this Chicharron Con Huevo (Eggs With Pork Rind) recipe from Food.com.
Provided by Mexi-Rosie
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in hot cooking oil until it is light brown.
- Add the crumbled chorizo and stir fry till chorizo is cooked.
- Add the pieces of the crackly pork rind (chicharron) and the rest of the ingredients.
- simmering until the pork rind is soft.
- Beat eggs slightly and add to the above preparation, mixing well, cooking to the scrambled eggs stage.
Nutrition Facts : Calories 176.1, Fat 14.1, SaturatedFat 4.2, Cholesterol 224.7, Sodium 257, Carbohydrate 1.7, Fiber 0.1, Sugar 0.8, Protein 10
CHICHARRONES EN SALSA VERDE
This is a typical plate at my house, my DH loves it. It is basically pork rinds, in a tomatillo sauce. Started making my own salsa, since the canned ones that I bought, weren't that good. This is how my Mom would make it, back home. If you don't have a "Carniceria" (store, specialized in meat cuts), buy the kind of pork rinds in a packet/bag.
Provided by La Marz
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To make the salsa, boil the tomatillos (without the papery husk), and jalapenos, until the jalapenos change color. Put all the tomatillos, and jalapenos in a blender, add some of the water that was used to boil them. Add the onion coarsely chopped, along with the cilantro, garlic salt and bouillon.
- To prevent minor burns, either use a clean washcloth instead of the top of the blender to cover, or if your blender top has the little attachment you can remove, remove it before you blend the hot ingredients. Blend everything.
- Chop the chicharrones to bite size, and reserve.
- Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones.
- Let everything simmer for some 15 minutes before serving.
- Serve hot, with refried beans and flour tortillas.
CHICHARRONES (PORK CRACKLIN'S)
These pan-fried pork cracklin's are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.
Provided by Virgilio Martinez
Time 2h10m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Rub the pork belly with the salt and let sit for 1 hour.
- Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
- In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
- Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.
NOPALITOS CON HUEVOS - EGGS AND CACTUS
A recipe by Toni Turner, executive director of The University of Texas Law School Foundation in Austin, a cooking historian who specializes in the foods of the Anglo pioneers and Native Americans of the 1850s. As posted in Texas Highways.
Provided by Molly53
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry bacon and remove to drain.
- Pour off most of the bacon drippings, leaving enough in the pan to sauté the onions and garlic.
- When onions are transparent, add chilies, nopalitos, chili powder, and tomato.
- Cook for five minutes and stir in eggs. When eggs are scrambled, top with grated cheese and bacon, and serve with tortillas, home-fried potatoes, and refried beans.
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