Chicharrones Con Huevos Pork Cracklins With Eggs Recipes

CHICHARRóN CASERA

Chicharrón Casera image

Large jagged sheets of chicharrón, or pork crackling, can be found at any Mexico City market. Homemade chicharrón is wonderful with pico de gallo, any salsa, guacamole, or cooked in green sauce and served in a taco when soft.

Provided by Lesley Téllez

Number Of Ingredients 4

Ingredients

1 1/2 to 2 pounds pork skin
2 cups canola oil
Salt
Salsa of choice or guacamole, optional

Steps:

Preheat the oven to 250°F.
Cut the skin into large, wide pieces, about 6 inches long by 4 inches wide.
Place the skin on a rack set over a baking sheet and bake for 1 hour. Lower the heat to 200°F and bake for 2 to 3 more hours, until the skin is a dark caramel brown and the top is no longer moist or sticky. (The bottom may still be slightly moist with fat.) Wash the rack and baking sheet, return the rack to the pan, and set them next to the stove.
Heat the oil in a large Dutch oven over high heat. When very hot (at least 320°F), add a piece of pork skin. After about 30 seconds, it should bubble and puff up into a chicharrón. Flip if necessary to make sure both sides are cooked. Once puffy and golden brown, transfer to your prepared baking sheet and season with salt. Repeat with the remaining pieces of pork skin.
Serve as soon as the pieces have cooled, with salsa or guacamole if desired. Or store the pieces in an airtight container for snacking later. They will keep for up to 5 days.

CHICHARRON CON HUEVO (EGGS WITH PORK RIND)

Chicharron Con Huevo (Eggs With Pork Rind) image

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

Ingredients

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)

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

NOPALITOS CON HUEVOS - EGGS AND CACTUS

Nopalitos Con Huevos - Eggs and Cactus image

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

Ingredients

1/2 lb bacon
1 medium onion, chopped
2 garlic cloves
1 (4 ounce) can green chilies, chopped
1 lb nopales (fresh cactus pads, cleaned of thorns and sliced into 1/4-inch strips)
1 teaspoon chili powder
1 large tomatoes, chopped
6 eggs, beaten
1 cup cheddar cheese, grated
salt

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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