Chicharrón Drowned Tlacoyos

Name: Chicharrón Drowned Tlacoyos
Prep time: 46 min
Cook time: 16 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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

Published: 16-02-2022

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.