Servings: 4 / Prep time: 10 mins / Cook time: 10 mins
Ingredients
- 1/2 medium onion, cut in half and thinly sliced
- 5 cilantro springs
- 1 jar Mölli Morelos Cooking sauce
- 6 oz chicharron (fried pigskin), broken into ½ inch squares
Directions
- In a large castiron skillet, heat the oil over medium-high heat. Add the sliced onions and cook, stirring occasionally, for about 5 minutes, or until softened and translucent.
- Reduce the heat to medium-low and the Morelos cooking sauce. Bring to a boil, reduce to simmer and add the Chicharron. Stir to coat chicharron with sauce. Cover, and continue cooking for about 5 minutes more, or until the Chicharron is soft but not mushy (this may take more or less time, depending on the thickness and freshness of the Chicharron).
- Garnish chicharron with cilantro and serve with warm tortillas, refried beans, and rice. Provecho!
Note: Chicharron, or fried pigskin, is available at most Hispanic butchers and markets.
