#mexicanfood #breakfast #watermelon #melon
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There’s nothing quite like a hearty Mexican breakfast that brings back memories of home. In today’s video, I’m showing you step by step how to make Chicharrón en Salsa Roja—tender pork cracklings simmered in a flavorful homemade red sauce made with fresh tomatoes, jalapeños, onions, garlic, and just the right touch of Mexican oregano. This is one of those comforting meals my mama prepared often while we were growing up, and every bite takes me right back to the family table. We’ll also be making creamy refried beans with bacon grease and smoky ham hocks, fresh homemade flour tortillas, perfectly fried eggs, and a refreshing agua fresca made with watermelon and cantaloupe infused with lemon thyme from my garden. It’s a complete breakfast that’s simple, satisfying, and full of the flavors I grew up loving. If you’ve never tried chicharrón en salsa roja before, I hope you’ll give it a try. It’s humble, economical, incredibly delicious, and the kind of meal that brings everyone to the kitchen. Thank you for spending a little part of your day with me and my Ron. ❤️
Oil as needed
12 oz. Pork Cracklings (Chicharrónes)
1/2 Med diced Onion
2 Jalapenos (optional)
4 Roma Tomatoes (diced)
Chopped Cilantro as needed
1 Tbsp Tomato Bouillon Chicken Flavored
4 C. Water
Salt as needed
Pepper as needed
2 Med Garlic Cloves (finely minced)
1/2 tsp Oregano
1/8 tsp Ground Cumin
Agua De Sandia/Melon:
1/2 Blender Cup Cantaloupe Pieces
1/2 blender Cup Yellow Watermelon
1/4 C Granulated Sugar
Water as needed
5 Lemon Thyme Sprigs (optional)
Ice
Extras:
Refried Beans
Corn Tortillas
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH OR DRINK TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH OR DRINK.