Chicharrón Drowned Tlacoyos

Mayte Rueda
These tlacoyos are a classic Mexican snack with a twist; they are drowned in sauce and enjoyed by combining all the flavors of corn, the chicharrón filling, and the green sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 kilos masa dough, for the dough
  • 3 tablespoons vegetable shortening, for the dough
  • 1 teaspoon salt, for the dough
  • 1/2 cups water, for the dough
  • 5 guajillo chiles, clean and soaked, for the chicharrón
  • 1/4 onions, for the chicharrón
  • 1 clove garlic, for the chicharrón
  • 1 tablespoon salt, for the chicharrón
  • 1/2 cups water, for the chicharrón
  • 2 tablespoons vegetable shortening, for the chicharrón
  • 1/2 kilos pressed pork rinds
  • 5 tomatillos, for the green sauce
  • 5 serrano chiles, for the green sauce
  • 1/4 onions, for the green sauce
  • 1 clove garlic, for the green sauce
  • 3/4 cups cilantro, for the green sauce
  • 1 teaspoon cumin, for the green sauce
  • salt, for the green sauce
  • pepper, for the green sauce
  • water, for the green sauce
  • 3 tablespoons vegetable oil
  • sour cream, to accompany
  • cheese, to accompany
  • cilantro, to accompany
Preparation
30 mins
16 mins
Low
  • Mix the corn dough with vegetable shortening, salt, and water in a bowl. Then knead until all ingredients are incorporated and set aside until use.
  • Blend the guajillo chili, onion, garlic, salt, and a little water (it can be from soaking the chiles) for 2 minutes.
  • Heat a skillet over medium heat and add vegetable shortening, pressed chicharrón, and the sauce you blended earlier. Cook for 8 minutes or until the liquid reduces by 80%.
  • Blend the tomatillo, serrano chili, onion, garlic, cilantro, cumin, salt, pepper, and a little water for 3 minutes.
  • Heat a skillet over medium heat, add vegetable oil, and fry the green sauce for 8 minutes or until it changes color and texture; this sauce should be semi-thick.
  • To fill: Form a ball the size you prefer in your hand and begin to make a slightly oval shape, extend a bit and hollow out with the help of your fingers, then place a tablespoon of pressed chicharrón and close the ends. Flatten the chicharrón tlacoyo again; you can use a tortilla press.
  • Serve a mirror of sauce on a plate, place the tlacoyos, and drizzle with sauce, cream, cheese, and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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