Chicharrones For Breakfast Lunch & Dinner

 

• 1  6.25 oz bag of Chicharrones, Pork Cracklins (4 cups) break into bite side portions

• 1  medium onion, cut long length

• 1  14.5 oz can of petite diced tomatoes

• 1  8 oz can of tomato sauce

• 1  medium size jalapeno, seeded, finely chop

• A small bunch of cilantro, chop with stems  

• 3½ to 4 cups of water, (depends on skillet size)

 

** Lettuce and tomatoes for toppings over burrito**

 

In a 12-inch skillet add chicharrones, then add enough water to cover completely. Add onions, tomatoes, tomato sauce, jalapenos, and stir well.  Bring to a boil then add cilantro and lower heat to a low boil and stir occasionally for 12-15 minutes.

 

For breakfast ~ Papi’s favorite ~ serve it up with eggs, refried beans and tortillas ~ pairs well with a hot cup of coffee.

 

 For lunch ~ serve it up as a soup with a warm tortilla and a squeeze of lime and fresh cilantro.

 

For dinner ~ serve it up smothered over a bean burrito and top it off with lettuce and tomatoes ~ pairs perfectly with a Dita Rita Margarita.

 

Simple Traditional Bean (Frijoles) Recipe

 

• 1 lb Pinto Beans (Frijoles)

• 6 oz Salt Pork

• ½ teaspoon ground cumin

• 2 garlic cloves, peeled, slightly mash

• 6 cups water (set aside 2 extra cups you’ll need for juicier beans) 

Rinse and clean beans. In a 5 quart Dutch oven or stock pot add 6 cups of water, beans, salt pork, cumin, and cloves. Bring to a boil then simmer gently with lid tilted until desired tenderness is reached for about 1 1⁄2 - 2 hours. You can remove or eat the salt pork with the beans. Your call.

 

Tasty Refried Beans

 

• 4-6 tablespoons of bacon juice (melted bacon grease)

• 4 + tablespoons of Lindita’s Hot or Mild Salsa

 

In a 10 inch skillet, heat slightly, add bacon juice (grease) beans with some liquid and mash to your liking. Add Lindita’s Salsa to complete the additional love.