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Chapaleles (Pork Rind Potato Cakes)

Ingredients

  • ½ C Pepe’s Chicharrones, finely crushed
  • 4 C Warm Mashed Potatoes
  • 1 Tbsp Shortening
  • 1 Egg, beaten
  • 1 C All-Purpose Flour
  • Salt to taste
  • 2 Tbsp Vegetable oil for pan-frying

Directions

Stir the lard and egg into the warm mashed potatoes until thoroughly incorporated. Combine crushed pork rinds with the flour, and stir into potatoes. Season to taste with salt if necessary. Form into golf ball-sized pieces on a lightly-floured surface, then press to form into disks about 3/4-inch thick.
Heat the vegetable oil in a large skillet over medium heat. Fry the chapaleles on both sides until crisped and golden brown, 4 to 5 minutes per side. Alternatively, they may be baked in a 375 degrees F (190 degrees C) oven until golden brown, about 25 minutes.

Eat with your favorite Rudolph Pork Rinds.

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Poblano Peppers Stuffed with Chicharrones

Ingredients

Poblano Peppers Stuffed with Chicharrones

  • 3 poblano peppers, roasted and peeled
  • 4 small cambray potatoes, cooked and quartered
  • 2 zucchinis, finely diced
  • 2 tomatoes, finely diced
  • 200 g ( 3/8 lb.) Rudolph’s Chicharrones, in pieces
  • ½ small onion, diced
  • 1 teaspoon oil
  • Salt to taste

Directions

Heat oil in skillet. Cook potatoes and onions. Add Rudolph’s Chicharrones, stir occasionally. Cook for 2 minutes then add tomato and zucchini. Season to taste. Stuff peppers with the cooked mixture and serve.

Tip

This dish can be served on a bed of spinach and zucchini tossed in butter and pepper.

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Chicharron Entomatado

Ingredients

  • 250 g (½ lb) chicharrones, in small pieces
  • 5 green tomatoes
  • 1 onion, quartered
  • 3 pickled chipotle peppers, diced
  • Salt to taste
  • ½ teaspoon chicken bouillon powder
  • 1 cup hot water

Directions

Cut tomatoes in medium size pieces and sauté with onions in a small amount of oil. Prepare broth with bouillon and hot water and add to the tomato and onion mixture. Finally, add the chipotle peppers and the chicharrones to the sauce and boil until the chicharrones becomes tender.

Tip

This mixture can be used as a filling for sopes, quesadillas and tostadas or fried taquitos.

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Rudolph’s Chicharrones Quesadillas

Ingredients

Chicharron Quesadillas

  • 20 tortillas
  • 200 g (3/8 lb) Rudolph’s Chicharrones (pork rinds)
  • 2 green tomatoes, peeled
  • 1 chopped tomato
  • ¼ onion, diced
  • 3 bunches cilantro, chopped
  • 100 g (½ cup) crumbled Oaxaca cheese
  • Salt and pepper to taste
  • Oil

Directions

Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste. Add Rudolph’s Chicharrones and cilantro. Cook for 5 minutes. Heat tortillas and fill with chicharrones and cheese. Fold and lightly fry in oil. Drain.

Tip

Serve with 2 small avocados, Serrano peppers, to taste, and ¼ cup sour cream.

Comments from our Recipe Testers

Keep ingredients handy for a quick snack or make full recipe as a meal. Oaxaca cheese can be replaced with Queso Quesadilla, Asadero, Monteray Jack, or Mozarella cheeses.

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Chicharron with Peppers

cook time: 30 minutes

prep time: 30 minutes

servings: 6

Ingredients

  • 1 yellow bell pepper, slice
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 250 g (½ lb) Chicharron, in pieces
  • ½ onion, diced
  • 2 tomatoes, diced
  • 1 cube chicken bouillon, dissolved in water
  • 2 small bunches parsley, chopped

Directions

Brown the peppers and onions for 5 minutes. Add the chicken broth and tomatoes. Cook for 5 more minutes. Add the chicharron and cook for 2 minutes. Serve hot with chopped parsley.

Comments from our Recipe Testers

Colorful recipe. Very easy.

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Chicharron with Potatoes

cook time: 30 minutes

prep time: 30 minutes

servings: 4

Ingredients

  • 4 cambray potatoes, quartered
  • 2 tomatoes finely chopped
  • 1 onion, finely sliced
  • 3 serrano peppers, sliced
  • 150 g (1/3 lb.) chicharron
  • Salt, to taste
  • Oil
  • Water

Directions

Brown the potatoes and onion in a small amount of oil for 2 minutes, then add tomatoes. If dry, add a little water. Add the chicharron a little at a time. Gently fold in peppers and season to taste.

Comments from Our Recipe Testers

Great for diabetics because it uses Splenda.

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Charro Beans

Ingredients

Charro Beans

  • 500 gr. (1 lb.) Beans
  • ½ kg (1 lb.) onion
  • 2 cloves garlic
  • Salt, to taste
  • Water
  • 50 g (2 Tablespoons) Lard
  • 250 g (½ lb.) Diced ham
  • 150 g (1/3 lb.) Bacon
  • ½ onion, chopped
  • 3 serrano peppers, chopped
  • 200 g ( 3/8 lb.) Chicharron
  • 250 g (½ lb) Pork chop, diced
  • Cilantro, to taste

Directions

Place beans, onion, garlic and salt in a pot. Cover with water and cook. Melt lard in a skillet and fry bacon, diced onion, peppers, ham, and pork chop. When the beans are cooked, add the fried ingredients and let the mixture boil for a few minutes. Finally, add chopped cilantro and chicharron cut into small pieces. Enjoy!

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Chicharron in Green Salsa

Ingredients

  • ½ kg (2 ¼ lbs.) green tomatoes
  • whole green chiles
  • 1 clove garlic
  • Onion, to taste
  • Cilantro, to taste
  • Chicharron, to taste

Directions

Cook the tomatoes. When the water comes to a boil, remove from heat. Blend chiles, onion, cilantro and garlic. Fry in a small amount of oil and add the chicharron.

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Chicharron Pozole

Ingredients

  • 1kg (36 oz) hominy
  • 250 g (½ lb) chicharron
  • 3 avocados
  • Sliced radishes, to taste
  • Finely chopped onion, to taste
  • Tostadas
  • Oregano, to taste
  • Lettuce
  • Salt and ground arbol chile pepper, to taste
  • 2 bunches epazote (Mexican tea)

Directions

Cover hominy with water and cook for 30 minutes. Cool and uncover. Add salt and ground chile. Return to heat and cook 15 more minutes. When the hominy begins to open, add the chicharron and the epazote and cook for 15 more minutes. Serve hot.

Serve with chopped lettuce, radishes, onion, oregano, lime, avocado, and tostadas.

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