x
Valery

Valery Terán
ImagenReceta
0 Photos
x
Select File


Validate Cancel
Upload photo
Recipe

Tlacoyos de Chicharrón

45 mins
Low
11
Favorites
Collections
Glider
Super List
Upload a picture
To print
You will no longer have to wait for a Mexican party to eat some delicious tlacoyos de chicharrón, they are ideal for national holidays.
Learn more about Valery Terán

Ingredients

4 portions
  • 1/2 kilos corn dough
  • 1 marrow, bone
  • 1/4 kilos pork rind
  • 5 ancho chili peppers
  • 1 pasilla chili pepper
  • 1 onion, girl
  • aged cheeses
  • 2 tablespoons lard, or oil for frying
  • to taste salt

Preparation

Cook the marrow; It is removed and mixed with the dough, seasoning to taste.
Clean, desvene and soak in hot water the chiles, which are ground together with the roasted garlic, onion and salt; this sauce is fried and the ground pork rind is added in a metate or food processor; it is well cooked
Form some tortillas with the dough; they are filled with chicharrón (or another stew), they are closed and they are given a tlacoyo shape, that is with both ends ending in a point, (similar to the peneques); They are cooked in the comal and cooked and fried in very little oil, in fact only a fried crust forms on both sides.
Serve them crumbled cheese and green or red sauce.

TIPS

The tlacoyos are delicious also prepared with refried black beans, mashed dried pea, cooked potatoes or whatever comes to mind.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Level 0
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING