Chicharrón Prensado Tlacoyos

Perfect for a weekend brunch, this brilliant twist on this classic Mexican street food snack will delight your palate! Stuffed with pressed pork rinds cooked in a spicy guajillo chile sauce, these chicharrón prensado tlacoyos are served with a delicious nopal salad for a Mexican antojito like no other.
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Ingredients
6
Portions
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Preparation
30 mins
15 mins
Easy
  • For the chicharrón prensado stuffing: In a blender, combine guajillo chiles, onion, and garlic. Set aside.
  • In a pot, cook pressed pork rinds and blended sauce for 5 minutes. Season with salt and pepper. Let cool.
  • For the tlacoyos: In a bowl, mix masa dough, lard, and salt. Form a medium-sized masa dough ball about the size of your hand, as shown in the video. Hollow out and stuff the center with chicharrón prensado stuffing. Seal masa dough tightly around the stuffing and form a tlacoyo.
  • On a griddle over medium heat, cook tlacoyos for 5 minutes on both sides until cooked through. Set aside.
  • For the nopal salad: In a bowl, mix nopales, onion, tomatoes, serrano chiles, cilantro, salt, and pepper.
  • Serve chicharrón prensado tlacoyos on a plate topped with a tablespoon of nopal salad and queso fresco.

Nutritional information

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