Prep 15 mins
Cook 0 mins
To serve over grilled meat.
- 1 cup olive oil
- 1⁄2 cup pork rind, in small pieces
- 3 serrano chilies, deveined cut in strips
- 4 epazote leaves, finely chopped
- 3 limes
- 1 teaspoon of bottled cream cheese
- 1⁄4 teaspoon dry oregano (a pinch)
- 1 teaspoon tequila
- salt and pepper
- Combine all ingredients and serve over steaks as you would do with chimichurri sauce.