Tlacoyos with Pork Rinds
Crispy corn masa cakes stuffed with savory pork rinds, pan-fried until golden. A quick, satisfying Mexican snack or light meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 12g
Ingredients
- 1 cup masa harina
- 1 cup pork rinds (chicharrón)
- ¾ cup water
- ½ tsp salt
- 2 tbsp vegetable oil
Instructions
- 1
In a bowl, mix 1 cup masa harina, 1/2 tsp salt, and 3/4 cup warm water until a soft dough forms. If too dry, add water 1 tbsp at a time; dough should be pliable, not sticky.
- 2
Divide dough into 4 balls. Flatten each into a 4-inch oval. Place 1/4 cup pork rinds in the center, fold dough over, and pinch edges to seal. Flatten gently into an oval shape.
- 3
Heat 2 tbsp vegetable oil in a skillet over medium. Cook tlacoyos for 3-4 minutes per side, until golden brown and crisp on the outside.
- 4
Serve warm with salsa, crema, or crumbled cheese if desired.
Tools you’ll need
- Mixing bowl
- Skillet
- Spatula
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