Chicharrón With Egg Mix Recipe

Prepare vegetables

Finely dice the yellow onion. Peel and mince the garlic. Chop the tomatoes into medium dice. If using jalapeño/serrano, halve, remove seeds for less heat and mince finely. Roughly chop cilantro and set aside. Squeeze 1 tablespoon fresh lime juice and measure salt and pepper.

If using raw or thick chicharrón

Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the chicharrón pieces (300 g) and fry, turning occasionally, until puffed and golden and any excess fat renders, about 4–6 minutes. Use tongs to transfer to a paper towel–lined plate and let cool slightly. If using pre-fried store-bought crispy pork rinds, skip frying and break into bite-size pieces by hand or with a knife.

Build the saucy base

In the same skillet (reduce heat to medium), if there is an excess of rendered fat leave about 1 tablespoon; otherwise add 1 tablespoon oil. Add diced onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook 30 seconds until fragrant. Add diced tomatoes and minced jalapeño; cook 4–5 minutes until tomatoes soften and release juices. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chopped cilantro and lime juice; cook 1 minute. Taste and adjust salt/pepper as needed.

Combine with chicharrón

Return the fried or broken chicharrón pieces to the skillet and toss gently into the saucy tomato-onion mixture, ensuring the chicharrón absorbs some of the juices but remains crispish. Cook together 1–2 minutes just to combine. Reduce heat to low to keep warm while you prepare the eggs.

Whisk eggs

In a medium bowl, crack 6 large eggs. Add 60 ml whole milk, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until fully combined and slightly frothy. Stir in the sliced scallions and, if using, the crumbled queso fresco.

Cook eggs

Melt 2 tablespoons butter in a clean nonstick skillet over medium-low heat until foaming. Pour the egg mixture into the pan and let sit undisturbed for about 20–30 seconds until edges begin to set. Using a silicone spatula, gently push set edges toward the center while tilting the pan so uncooked eggs flow to the edges. Continue gently stirring and folding every 10–15 seconds until eggs are mostly set but still slightly creamy, about 3–4 minutes total (remove from heat at preferred doneness).

Combine eggs with chicharrón base

Spoon the warm scrambled eggs over the chicharrón mixture in the skillet or gently fold the eggs into the chicharrón so eggs coat pieces without fully sogging them. Mix just enough to combine flavors; you want a contrast of tender eggs and crispy chicharrón.

Warm tortillas in a dry skillet or wrapped in foil in a 180°C (350°F) oven for 5–8 minutes. Serve the chicharrón with egg mix family-style with tortillas, sliced avocado, and hot sauce/salsa on the side. Garnish with extra cilantro, scallion slices, and a squeeze of lime if desired.