Chicharrón Prensado Tlacoyos Dunked in Green Sauce
Mayte Rueda
These chicharrón prensado tlacoyos dunked in green sauce are a mouthwatering twist on the classic Mexican antojito! Stuffed with pressed pork rinds cooked in a guajillo-based sauce and dunked in a spicy green sauce, these chicharrón prensado tlacoyos are topped with cream, cheese, and cilantro for a delicious dish that is a guaranteed weeknight win.
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Ingredients
4
Portions
  • 1/2 kilos masa dough, for the tlacoyos
  • 3 tablespoons vegetable shortening, for the tlacoyos
  • 1 teaspoon salt, for the tlacoyos
  • 1/2 cups water, for the tlacoyos
  • 5 guajillo chiles, trimmed, seeded, and rehydrated, for the chicharrón prensado
  • 1/4 onions, for the chicharrón prensado
  • 1 clove garlic, for the chicharrón prensado
  • 1 tablespoon salt, for the chicharrón prensado
  • 1/2 cups water, for the chicharrón prensado
  • 2 tablespoons vegetable shortening, for the chicharrón prensado
  • 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
  • some salt, for the green sauce
  • some pepper, for the green sauce
  • some water, for the green sauce
  • 3 tablespoons vegetable oil
  • some sour cream, for garnish
  • some cheese, for garnish
  • some cilantro, for garnish
Preparation
30 mins
16 mins
Easy
  • For the tlacoyos: In a bowl, mix masa dough, vegetable shortening, salt, and water and knead until incorporated. Set aside.
  • For the chicharron prensado: In a blender, combine guajillo chile, onion, garlic, salt, and a dash of water (it can be chile soaking water) and blend for 2 minutes.
  • In a skillet over medium heat, heat vegetable shortening and add pressed pork rinds and previously blended sauce. Cook for 8 minutes or until reduced by 80%.
  • For the green sauce: In a blender, combine tomatillo, serrano chile, onion, garlic, cilantro, cumin, salt, pepper, and a dash of water and blend for 3 minutes.
  • In a skillet over medium heat, heat vegetable oil and fry green sauce for 8 minutes or until it turns color and is semi-thick.
  • For assembling the chicharrón prensado tlacoyos: Using your hands, form a masa dough ball, shape it like an oval, and hollow out with your fingers. Stuff with one tablespoon of chicharrón prensado and seal masa dough tightly around the stuffing. Flatten the tlacoyo either with your hands or with a tortilla press.
  • Spoon green sauce over a plate, place tlacoyos on top, and spoon more green sauce over. Garnish chicharrón prensado tlacoyos dunked in green sauce with cream, cheese, and cilantro.

Nutritional information

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