A hearty and flavorful Mexican breakfast featuring crispy pork cracklings in a rich tomato salsa with eggs. Perfect for tacos or gorditas, this dish is a classic morning favorite!
Ingredients
🐖 5-6 cups of pork cracklings
🥚 8 eggs
🧅 1/2 onion, thinly sliced
🍅 2 Roma tomatoes
🧅 1/4 of an onion
🌶️ 3 red jalapeños
🧄 2 garlic cloves
🥄 3 tbsp of cooking oil
Equipment
• Blender
• Microwave-safe zip bag (or pot for boiling)
• Skillet
Prep Time
15 minutes
Cook Time
15-20 minutes
Calories & Macros (per serving)
• Calories: Approximately 220
• Protein: 15g
• Carbs: 4g
• Fat: 16g
Instructions
1. Prepare the salsa roja
o Place the 1/4 onion, tomatoes, jalapeños, and garlic in a zip bag with about 1/4 cup of water. Microwave for 3 minutes. Alternatively, boil the vegetables in a pot for 15 minutes or until tender.
o Transfer the cooked vegetables to a blender, season with salt, and blend until smooth.
2. Cook the onions and salsa
o Heat the cooking oil in a skillet over medium heat. Add the sliced onions and cook until translucent.
o Add about 2 cups of the prepared salsa roja to the skillet. If the salsa is too thick, add a little water to thin it out before adding the cracklings.
3. Add the chicharrón
o Stir the pork cracklings into the salsa, ensuring they are fully coated. If the salsa is too runny, continue cooking until it thickens slightly.
4. Cook the eggs
o In a bowl, whisk the eggs. Pour them into the skillet with the chicharrón and salsa. Cook until the eggs reach your desired consistency, stirring gently to combine everything.
5. Serve
o Enjoy as a filling for warm tacos or gorditas, or serve as a standalone breakfast dish.
Cooking and Serving Tips
• For a spicier salsa, add an extra jalapeño or use spicier chiles like serranos.
• Serve with warm corn or flour tortillas, and garnish with fresh cilantro or avocado slices for extra flavor.
• Leftover salsa roja can be refrigerated and used for other dishes like enchiladas or chilaquiles.
Enjoy your delicious Chicharrón con Huevo! 🌟