Ingredients

• 2 cups of Espiga de Oro rice flour.
• 2 cups of water
• 200 grams of quesillo
• 300 grams of pork rinds
• 1 cup of ground beans

Preparation

1. Mix the Espiga de Oro rice flour with water until you obtain a soft and moist dough.
2. Take a portion of the dough, prepare small balls, and form tortillas. Fill with the bean paste, cheese, and chicharrón, close and shape by pressing with your hands.
3. Cook on a comal for a few minutes on each side.
4. Serve with curtido and tomato sauce to taste.