Chicharron Con Huevo Eggs With Pork Rind Recipes

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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



Chicharron Con Huevo (Eggs With Pork Rind) image

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

100 g pork rinds, in small pieces (chicharron)
1/4-1/3 cup chopped onion
4 eggs
1 link chorizo sausage, crumbled (about 1/3 cup)
1 -2 tablespoon cooking oil
2 tablespoons finely chopped cilantro
1 cup hot water
salt, to taste
chopped pickled jalapeno pepper (to taste)

CHICHARRONES TACOS

A wildly popular Latin snack food throughout the Americas, chicharrones are made from pork belly that has been cooked for a long time with the skin on, and contains a little meat (what we think of as pork rinds in the United States). Though usually eaten as a crispy snack, they also make a tasty taco filling when heated in a sauce until softened and chewy. The most unusual chicharrones are those made from the whole pork skin fried in one piece-they're about four feet long by two feet wide and resemble some dried prehistoric animal. You'll see them for sale on weekends along the highways in areas of Mexico where there are a lot of pigs, sometimes next to a huge pot of pork fat boiling over an open fire. They're almost always made to order; you stop and buy a piece or buy the whole thing. I'm guessing you only see them by the highways because they are so enormous you need a car or pickup truck to get one home.

Categories     Sauce     Pork     Side     Kosher

Yield makes 10 tacos

Number Of Ingredients 5



Chicharrones Tacos image

Steps:

  • In a large, heavy skillet, add the pork fat and salt and cook over low heat until the pork has fully rendered its fat and the pieces are puffed and airy, about 40 minutes. Transfer the chicharrones to a large saucepan, add the tomatillo salsa, and cook on medium-high heat until the sauce is almost dried up and coats the chicharrones, about 9 minutes.
  • Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
  • To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

2 pounds pork belly fat, cut into 1 by 1 by 2-inch pieces
1 tablespoon kosher salt
1 1/2 cups Tomatillo-Blackened Serrano Chile Salsa (page 135)
10 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Pickled jalapeño rings, chopped fresh cilantro leaves

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