Street FoodMediumFree

Pork Rind Tlacoyos

Name: Pork Rind Tlacoyos
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 300 g Nopal cactus paddles; 80 g Fresh cheese (queso fresco); 1 cda Vegetable oil; 400 g Nixtamalised corn masa; 200 g Pressed pork rind; 150 ml Green taquera salsa; 1 Serrano chilli; 1 White onion; 20 g Fresh coriander

55 min (30 prep + 25 cook) Medium 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Oval corn masa patties stuffed with pressed pork rind, served with nopal cactus and salsa.

About this recipe

Pork rind tlacoyos are one of the oldest and most characteristic preparations of central Mexican cuisine: oval corn masa patties stuffed with pressed pork rind - processed and compressed pig skin - cooked on a comal and served with nopal cactus, green or red salsa, cheese and onion. They are the quintessential breakfast and brunch food of the markets and tianguis of the Valley of Mexico.

History & Origin

The tlacoyo is one of the oldest street foods in Mexican cuisine: its name comes from Nahuatl 'tlatlaoyo' or 'tlaoyo', referring to its flattened oval shape. Unlike tortillas (circular), tlacoyos are formed by hand into a shape similar to a small rugby ball, thicker than the traditional tortilla to accommodate the filling. They are a pre-Hispanic food that the Aztecs prepared with nixtamalised corn masa stuffed with beans, broad beans or ayocotes. With the arrival of Spanish pork, pressed pork rind - the by-product of the pork crackling process, pressed and compacted - became one of the most popular fillings. Tlacoyos are an inseparable part of the gastronomic landscape of markets in Mexico City, the State of Mexico, Hidalgo and Puebla, where tlacoyeras (the women who make them) have spent generations mastering this technique.

Estimated cost

£7.00

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

14g

Protein

48g

Carbohydrates

14g

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the masa: mix 400g of corn masa (ready-made masa, or nixtamal masa flour hydrated according to instructions) with salt to taste. The masa should be moist but not sticky - if necessary, add water a little at a time. Knead for 3-4 minutes until homogeneous.
💡 The masa should have the consistency of soft modelling clay. If it cracks when folded, it is too dry; add water.
2
Prepare the pork rind filling: finely chop 200g of pressed pork rind (chicharrón prensado). If very dry, moisten with 2-3 tablespoons of green or red salsa. The filling should be seasoned and slightly moist so as not to dry out the masa during cooking.
💡 Pressed pork rind (chicharrón prensado) is different from crispy pork crackling - it is more compact, less fatty and used in cooked dishes.
3
Form the tlacoyos: take a portion of masa the size of a golf ball (approx 80g). Flatten with the palm to an oval about 1 cm thick. Place 1 generous tablespoon of filling in the centre, fold the masa edges over the filling and seal well by pressing. Re-flatten gently to an oval about 15x8 cm thick.
💡 A perfect seal is key to prevent the filling from escaping during cooking. Press all the edges firmly.
4
Cook the tlacoyos on a dry comal over medium heat, turning every 5-6 minutes, for 20-25 minutes total, until cooked through with golden patches on both sides. When almost done, briefly pass them for 30 seconds on the comal with a little oil to give them a shine.
💡 A dry comal without fat is the traditional technique. Tlacoyos are not fried - they are cooked with the dry heat of the comal.
5
Serve the hot tlacoyos with diced cooked nopal cactus, green or red taquera salsa, crumbled fresh cheese, chopped white onion and coriander. Nopal cactus is practically obligatory for authentic tlacoyos from central Mexico.
💡 For nopal cactus without sliminess: cook in salted water with 1 whole serrano chilli. The mucilage reduces considerably.