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Pork Head Cheese Tostadas
 
   
 
 
 
 
1 lb. of FUD PORK HEAD CHEESE
12 oz. apple vinegar
½ head cauliflower cut in small pieces
2 carrots, sliced
1 sliced onion
2 garlic head
 
4 jalapeño peppers
6 bay leaves
4 fresh marjoram leaves
Olive oil
Tostadas (as needed)
Salt and pepper

 
 

Slice the peppers and cut them in little pieces, boil them with half the salt, pepper and herbs.

Place ½ cup of vinegar and 1 cup of boiling water in a separate container; place the vegetables and the peppers so they cook al dente, drain, set aside.

Once the vegetables are cold add the rest of the vinegar, the PORK HEAD CHEESE, the vegetables and the herbs, 3 tablespoons of olive oil and season with salt and pepper.

Serve cold with the tostadas.

 

 

 
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