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Mayte Rueda

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Tlacoyos Drowned with Chicharrón

30 mins
15 mins
Low
86
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For a rich breakfast on Sunday, what better than some tlacoyos with pork rinds pressed with a delicious Mexican nopal salad.
Learn more about Mayte Rueda

Ingredients

6 portions
  • 2 cups nopal, for the salad, in small cubes
  • 2 tablespoons salt
  • 2 tablespoons apple cider vinegar, to cook the nopales
  • 1/2 cups onion, for the salad, finely chopped
  • 1 cup tomtato, for the salad, chopped into small cubes
  • 1/4 cups parsley, for the salad, finely chopped
  • 1/4 cups serrano chile, for the salad, finely chopped
  • salt
  • black pepper
  • 1 kilo dough, nixtamalized
  • 1 tablespoon salt, for the mass
  • 1 tablespoon lard, for the dough, melted
  • 2 cups pork rind, pressing
  • fresh cheese

Preparation

In a pot, cook the nopales, with salt and vinegar. Cook for 15 minutes and reserve.
In a bowl mix the dough with the butter and salt. Form a medium ball the size of the palm of your hand, as shown in the video add a tablespoon of the pork rind in the middle of the ball and close the dough forming the tlacoyo.
In a comal cook the tlacoyos over medium heat for 5 minutes on each side until the dough is cooked well.
In a bowl mix the nopales, onion, tomato, serrano pepper, parsley, salt and pepper.
Serve the tlacoyos on a plate and on top add a tablespoon of the nopal salad and fresh cheese.

PRESENTATION

On a plate accompanied by a crushed sauce.

TIPS

These tlacoyos can be filled with cheese or beans.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
229
kcal
11.45%
Carbohydrate, by difference
46.9
g
15.63%
Protein
5.4
g
10.8%
Total lipid (fat)
3
g
4.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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