We’re going way back today on the blog. Back to my childhood. Or last month.
For as long as I can remember we have always had pork cracklins, aka chicharrones, in my parents house. This is one of those things my dad loves and has passed down to me.
Usually he just eats a handful as a snack but most of the time I would ask him to make me a breakfast taco with them on Saturday mornings.
Breakfast tacos are the official breakfast of Texas. And if you haven’t had them, you are missing out. I like to
mix it up a little sometimes so I will throw these in on occasion. They’re so simple that I almost didn’t post them but what if you had never heard of them? You must try it.
And my real guilty pleasure with chicharrones is having them as a snack with some chocolate. Gross I know but there is something about the combination that is satisfying. Like eating popcorn and milk duds together. Don’t knock it until you try it.
Chicharrones and Egg Breakfast Tacos
1 c pork cracklins
1 tsp butter
Salt and pepper, to
2 flour tortillas
In an 8 inch cast iron pan, heat pan on medium heat. Once hot, add cracklins and let heat up for 2-3 minutes. Turn heat to low.
In a small bowl add eggs and a dash of water. Whisk together.
Add butter to skillet and let melt. Add in eggs over cracklins. Stir to scramble eggs and cracklins. Season with salt and pepper.
Warm tortillas and add in egg mixture to make tacos. Top with salsa and cilantro if you wish.
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