Tlayudas are pizza-like tortillas usually topped with refried beans. Chicharrones are like pork crackling made with the belly, with layers of fat and meat. The pork is cooked with water and lard until you have a mix of tender and crunchy pieces of pork. The result is not only the golden crisp pork belly pieces, but the rendered lard, one of the main fats used in Latin American cooking. Chicharrones, also referred to in the singular, chicharrón, can be served simply with spices, salt and a squeeze of lime as a snack, added to stews and tamales, or sandwiched in bread or tortillas. Start this recipe a day ahead to dry the pork and soak the beans.
Dried pinto beans, masa flour and canned tomatillos are available from Mexican shops such as Monterey Foods (montereyfoods.com.au) and Fireworks Foods (fireworksfoods.com.au).