Chicharrón con Huevo

To make the salsa roja, put the 1/4 onion, tomatoes, jalapeños, and garlic with about 1/4 cup of water in a zip bag for 3 minutes, then add everything to a blender. Season with salt and blend it well. Alternatively, you can boil everything for 15 minutes or until the vegetables are tender. In a skillet, add the cooking oil and the slices of onion and cook until translucent. Add about 2 cups of the prepared salsa. Then, add the cracklings. If the salsa is a little thick, add water before adding the chicharrones, just enough to get all the cracklings wet in the salsa. If it’s too runny, keep cooking until the water dries up. This is perfect to eat in tacos or Gorditas.