Street FoodEasy

Pork Rind Dobladitas

Name: Pork Rind Dobladitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 clove Garlic; 0.25 White onion; 200 g Pork rind; 2 Serrano chile; 0.5 bunch Fresh cilantro; 4 tbsp Lard; 1 pinch Salt to taste; 300 g Green tomatillo; 8 Corn tortillas

4.0(1 rating)

35 min (15 prep + 20 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: Mar 29, 2026 · Updated: Jun 22, 2026

Folded tortillas filled with pork rind in green salsa, fried in lard, a classic of central Mexico.

About this recipe

Dobladitas are corn tortillas folded in half and filled with pork rind in green or red salsa, then fried in lard until crispy. They are a cheeseless variant of quesadillas, very popular in the markets of central Mexico, especially in the State of Mexico and Mexico City.

History & Origin

Dobladitas are part of the griddle antojito family of central Mexico, alongside quesadillas, tlacoyos and memelas. Pork rind in salsa is one of the oldest fillings in Mexican popular cooking; chicharrón, a by-product of lard rendering, was an affordable and tasty ingredient available to all social classes. The technique of folding the tortilla and frying it in lard created a crispy parcel that kept the filling moist and flavoursome. In the markets of Texcoco, Toluca and the Mercado de la Merced in Mexico City, pork rind dobladitas remain one of the best-selling antojitos, especially as a breakfast for workers.

Estimated cost

$8.08

Total cost

$2.02

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

380

Calories

14g

Protein

36g

Carbohydrates

22g

Fat

Fiber

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Make the green salsa: boil the tomatillos and serrano chile in salted water for 10 minutes. Blend with the cilantro, onion and garlic. Season with salt.
2
Break the pork rind into small pieces. In a saucepan, fry the green salsa in a tablespoon of lard over medium heat for 5 minutes until the color deepens. Add the pork rind and mix well. Cook for 5 more minutes until the pork rind absorbs the salsa and softens.
3
Warm the tortillas on the griddle until hot and pliable.
4
Place 2 tablespoons of pork rind in salsa on one half of each hot tortilla. Fold the tortilla over.
5
Heat the remaining lard in a skillet over medium heat. Fry the dobladitas for 2 minutes per side until golden and crispy. Serve with sour cream and extra salsa.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.