Chicharrones & Egg Tostadas
pork rind | Spanish food | tostadas
- 3 ounces Southern Recipe pork rinds (chicharrones), in small pieces
1/4 cup onion, chopped
1 link chorizo sausage, crumbled
2 tablespoons oil
2 tablespoons cilantro, finely chopped
1 cup hot water
Jalapeno pepper (to taste)
In a medium frying pan, saute onion in oil until brown.
Add the crumbled chorizo and fry until cooked.
Add the pieces of the pork rinds (chicharron) along with the rest of the ingredients.
Simmer until the pork rinds are soft.
Beat eggs slightly and add to the mixture, mixing well, cooking to the scrambled egg stage. Once cooked, add the mixture on top of a fresh tostada. Serve with salsa.