Tlayuda with pork crackling
Mundet
Food lovers know that Oaxaca is one of the culinary gems of our country. This state delights us with tlayudas, mole negro and coloradito, manchamanteles, yema bread, chocolate, and more. Additionally, the local cuisine is characterized by the use of local ingredients, which greatly enhance the flavor.So, if you are a fan of Oaxacan food, we will teach you how to prepare a tlayuda, but with a touch of pressed pork crackling to give even more flavor to this treat. Don't forget to pair it with Sidral Mundet® Strawberry-Kiwi!Click here to see more recipes to vary your menu!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tomatoes, boiled, for the pork crackling
  • 3 guajillo chiles, boiled, for the pork crackling
  • 1/2 onions, boiled, for the pork crackling
  • 1 clove garlic, boiled, for the pork crackling
  • 1/2 cinnamon sticks, for the pork crackling
  • 1/2 teaspoons cumin, for the pork crackling
  • salt, for the pork crackling
  • pepper, for the pork crackling
  • 1/4 cups water
  • 500 grams pressed pork rinds
  • 4 tlayuda
  • lard
  • refried black beans
  • Oaxaca cheese
  • avocado
  • salsa
  • Sidral Mundet® Strawberry-Kiwi Flavor
Preparation
15 mins
10 mins
Low
  • Blend the tomatoes, guajillo chiles, onion, garlic, cinnamon, cumin, salt, pepper, and water until you get a smooth sauce. Set aside.
  • Cook the pork crackling in a pan over medium heat for 2 minutes. Pour in the sauce and cook for another 3 minutes or until the pork crackling is golden brown. Set aside.
  • Spread the tlayuda with lard, place it on a griddle, cook for 2 minutes, and flip the tlayuda. While it cooks on the other side, spread the beans, add Oaxaca cheese, and a bit of pork crackling. Serve the tlayuda on a plate.
  • Garnish with avocado and sauce, and don't forget to pair it with a well-chilled Sidral Mundet® Strawberry-Kiwi.

Nutritional Information

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