Boil the marrow; remove it and mix it with the dough, seasoning to taste.
Clean, devein, and soak the chiles in hot water, then grind them along with roasted garlic, onion, and salt; this sauce is fried and the ground chicharrón is added, either in a metate or food processor; cook well.
Form small tortillas with the dough; fill them with chicharrón (or another filling), close them, and shape them into a tlacoyo, ending with both ends pointed (similar to a small boat); cook them on a griddle and once cooked, fry them in very little oil, just enough to create a fried crust on both sides.
When serving, sprinkle crumbled cheese and green or red sauce on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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