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Chicharonnes & Egg Tostadas — ¿Qué Hay de Cena? Contest Winner


  • 1 Can (15 Ounce) Re-fried Beans
  • 4 10–inch Flour Tortillas
  • 2 Tablespoons Canola Oil
  • ½ Pound shredded Mexican Cheese Blend
  • 2 Cups coarsely chopped Chicharonnes or Pork Cracklins
  • 4 Large Eggs
  • ½ Cup Chopped Green Onions (with some tops)
  • 1 ½ Cups prepared thick and Chunky Mexican Salsa, warmed


Place refried beans in a 1–quart pan and cook over low heat until hot, stirring occasionally (can be heated in the microwave too).

Immerse tortillas one at a time in warm water, and briefly drain. Oil two baking pans each 10×15–inches. lay tortillas flat in the pans and bake at 500° F until pale gold (about 4 minutes) Remove from oven and lower oven temperature to 350° F.

Sprinkle ¼ of the cheese and ¼ of the cracklins or chicharrones evenly around the outer edge of each tortilla. Be sure to cover tortilla edges completely to prevent too much browning.

Break an egg on the top center of each tortilla and return pans to the oven and bake until eggs are cooked the way you like them (4–5 minutes for soft yolks).

Carefully loosen tostatdas from the pan with a wide spatula. Transfer 1 tostada to each warm serving plate. Spoon the warm salsa on top of each and garnish with green onions.

Makes 4 Texas Servings

Recipe by Peter Halferty of Corpus Christi, TX
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