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
Ingredients4 portions
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.
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