👨‍🍳 作り方

1. 1

   Prepare the masa dough: In a bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for a few minutes until smooth. Cover and let rest for 10 minutes.

   💡 プロのコツ: The dough should not be sticky; add more masa harina if too wet, or a little more water if too dry.
2. 2

   Prepare the filling: In a separate bowl, combine the minced cooked pork, chopped onion, minced garlic, cumin, salt, and pepper. Mix well.

3. 3

   Assemble the chanchitos: Take a small portion of masa dough (about the size of a golf ball) and flatten it into a disc in your palm.

   💡 プロのコツ: Moisten your hands slightly if the dough sticks.
4. 4

   Place about a tablespoon of the pork filling in the center of the masa disc. Fold the masa dough over the filling and pinch the edges to seal, forming a half-moon or oval shape. Ensure it's well sealed to prevent filling from leaking out during frying.

5. 5

   Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).

   ⏱️ 5-7 minutes
6. 6

   Carefully fry the chanchitos in batches, without overcrowding the pot, for about 4-5 minutes per side, or until golden brown and cooked through.

   ⏱️ 8-10 minutes per batch

   💡 プロのコツ: Maintain oil temperature to ensure they cook evenly and don't absorb too much oil.
7. 7

   Remove the fried chanchitos with a slotted spoon and drain on paper towels. Serve hot with curtido, salsa, or your favorite dipping sauce.

   💡 プロのコツ: Serve immediately for the best crispy texture.