Chanchitos Cernidos
Savory fried pork dumplings made from masa dough, filled with seasoned pork and sometimes a hint of spice. They are a popular snack or appetizer, often served with curtido or salsa.
🧂 Ingredients
- 2 cups Masa harina
- 1.5 cups Warm water(approximately)
- 1 tsp Salt
- 1/2 lb Pork shoulder(cooked and finely minced)
- 1/4 cup Onion(finely chopped)
- 1 clove Garlic(minced)
- 1/2 tsp Cumin
- to taste Salt and pepper
- for frying Vegetable oil
👨🍳 Instructions
- 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.
💡 Tip: The dough should not be sticky; add more masa harina if too wet, or a little more water if too dry. - 2
Prepare the filling: In a separate bowl, combine the minced cooked pork, chopped onion, minced garlic, cumin, salt, and pepper. Mix well.
- 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.
💡 Tip: Moisten your hands slightly if the dough sticks. - 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
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
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💡 Tip: Maintain oil temperature to ensure they cook evenly and don't absorb too much oil. - 7
Remove the fried chanchitos with a slotted spoon and drain on paper towels. Serve hot with curtido, salsa, or your favorite dipping sauce.
💡 Tip: Serve immediately for the best crispy texture.
💡 Pro Tips
- ✓Ensure the pork filling is not too wet, as this can make the masa dough soggy.
- ✓Fry in batches to maintain oil temperature and prevent sticking.
- ✓Adjust the amount of filling to dough ratio based on your preference.
🔄 Variations
- Add a pinch of chili powder or finely chopped jalapeño to the pork filling for a spicy kick.
- Some variations include a small piece of cooked potato in the filling.