For the Chicharron* Tortillas

2 cups MASECA® corn masa flour
1 cup water
½ cup chicharrón (pork rind)
¼ teaspoon salt

For the Chicharrón Sauce

¼ cup MASECA® corn masa flour
1 cup chicharrón (pork rind)
1¾ cups water
8 tomatoes, cut into quarters
½ onion, chopped
1 clove garlic
2 green chile peppers
½ cup cilantro, chopped
2 tablespoons apple cider vinegar
1½ tablespoons powdered chicken bouillon
2 tablespoons olive oil

For the Cylinders

16 eggs
1 cup green beans, cooked and diced
16 slices of cheese

*Chicharrón, found in Hispanic and specialty stores, is pork skin that has been seasoned and deep fried.

For the chicharrón tortillas:

Combine chicharrón, salt, and water. Add MASECA and mix thoroughly until dough is smooth. Divide dough into 16 equal portions, make small balls, and flatten in a tortilla press lined top and bottom with plastic wrap. Cook tortillas on a griddle. Cover with a cloth napkin to keep them soft and warm.

For the chicharrón sauce:

Drizzle a skillet with olive oil and sauté onion, garlic, green chile, and tomatoes. In a blender, process one cup chicharrón with water and MASECA. Add blended mixture to skillet and add bouillon and vinegar; simmer. Before serving, season to taste and add cilantro.

For the Cylinders:

Make an omelet with eggs and green beans. Place some omelet on top of a chicharrón tortilla and add a slice of cheese in the center. Wrap like a taco and secure with toothpicks. Sauté cylinders in a skillet with a bit of oil until golden.

Cut cylinders diagonally and remove ends so sections can be arranged upright. Serve four cylinder halves per plate with chicharrón sauce. Accompany with refried beans.

Yield: 8 servings
Tip: Add a bit of chipotle chile sauce and breaded cheese squares to chicharrón sauce. This sauce can be used with many dishes.
Preparation time: 30 minutes