Low Budget Super Spicy Dinner

[Tony R]

Today we cooked chicharron en chile rojo (fried pork skin with red salsa).

But first an adult beverage.




We started with a rice. This is what we did.

Chopped 1/4 of a small onion. Got a pot with a little oil and started to cook the onion and 2 cups of rice. When it turned light brown color we added 1-8 oz of tomato sauce, 3 cups of water and 3 tbs of knorr seasoning. Brought to a boil then turn the heat to low for about 25 minutes until done.







Then we started on the hot spicy sauce. Got a handful of chile de Arbol,3 garlic cloves,1/4 onion and 2 dried jalapeño. Put them on the cast iron to toast them. Afterwards they went to the blender with 3 tbs of habanero death dust and 2 - 8 oz tomato sauce and 8 oz of water.



Then got my Dutch oven and light coated the bottom with oil. Added a little sauce and brought to a boil and then gradually added the rest and brought to a boil.



Then the chicharron was added and left it alone for 5 minutes then removed from the heat and it's done.





Plated and ready to eat.



Thanks for looking.

Tony and Maribel

 

[Clint]

I'd go for some of that - love the chili de arbols..... never seen anyone cook the chiccarones before....... and on another note, this post is brought to you by Budweiser!

 

[Tim K]

Tony, your cooks never cease to amaze, and this post in no different! Your cooks inspire us all!
Tim

 

[Steve Cleveland]

My forehead broke out in a sweat just reading this! Nice looking supper Tony.

 

[Brian Dahl]

Do the chicharrons keep their crunch?

 

[Rich Dahl]

No way could I handle that heat, looks great though!

 

[Barb D]

Another great cook Tony great job.

 

[Jose Suro]

Nice!! That I will name Tony's 911 Sauce .

 

[James Lake]

Great looking cook my friend, I have never tried this before but you make it look very delicious!

 

[Cliff Bartlett]

Another masterpiece Tony. That plate looks delicious! Very nice. Thanks for sharing that recipe!

 

[Tony R]

Do the chicharrons keep their crunch?

No they don't. It's suppose to get soft. Most are made into tacos or empanadas.

 

[John Solak]

Fantastic looking sauce, great meal all around!!

 

[Robert T]

Never seen that dish before. Looks really spicy! A handful of the chile? You must have big hands! I love your cooking. Great post!

 

[Bob Correll]

Super looking supper Tony!
Did you try mineral oil on the Performer's table?

 

[JimK]

Another fantastic cook Tony. Nice job!

 

[Tony R]

Super looking supper Tony!
Did you try mineral oil on the Performer's table?

Not yet. Been forgetting but I remember everytime I use the grill.

 

[Miguel M]

Thinking outside of the box! Love the roja! How did your enameled Dutch hold up? I'd be afraid it might be damaged.

 

[Tony R]

Thinking outside of the box! Love the roja! How did your enameled Dutch hold up? I'd be afraid it might be damaged.

Been using this for a while now. Maribel never used it inside the house so I took over.

 

[Tim McCann]

Looks great guys! That's allot of red pepper!

 

[Bill Schultz]

Lots of heat there my friend, looks fantastic