Blue Corn Pel­liz­cadas with Salsa and Queso Fresco

SERVES 8; photo p. 55 Ac­tive: 45 min. • To­tal: 1 hr. 5 min.

SAVEUR - - Contents -

At Yo’on Ixim, the women make th­ese sim­ple but sub­stan­tial disks us­ing masa pressed slightly thicker than tor­tillas, grid­dled, and pinched around the edges to make a place for the salsa and cheese to set­tle. You can top them with any­thing else you like—beans, fried pork skins, or a veg­etable. If you can’t find fresh chip­ilín (a pun­gent leafy green), then cilantro, wa­ter­cress, or even radish leaves make a sim­i­lar if un­tra­di­tional sub­sti­tute.

2 cups pre­pared blue corn masa 1 cup Charred Tomato and Chile Salsa (recipe at right), or use store-bought ½ cup (4 oz.) crum­bled queso fresco Coarsely torn fresh chip­ilín, cilantro,

wa­ter­cress, or radish leaves, for serv­ing Lime wedges, for serv­ing

1 Di­vide the masa into 8 equal balls (about 2 ounces each). Us­ing your hands, press and shape each into a 4-inch-wide round about twice the thick­ness of a tor­tilla.

2 Set a large plate near the stove and heat a grid­dle or large cast-iron skil­let over medi­umhigh heat. Once hot, add the tor­tillas in batches (do not over­lap) and cook un­til lightly charred on one side, about 2 min­utes.

3 Us­ing a wide spat­ula, lift the tor­tillas out of the pan and flip them over onto the plate so the toasted side is fac­ing up. Pinch the tor­tillas all around the edges to form a ridge like a pie crust; pinch some small ridges atop the cen­ter of the masa as well to form lit­tle ponds to hold the salsa. Fill each pel­liz­cada with 2 ta­ble­spoons of salsa, then sprin­kle each evenly with 1 ta­ble­spoon of queso fresco.

4 Re­turn the pel­liz­cadas to the grid­dle or pan in batches to heat thor­oughly and soften the cheese slightly. Re­move to a plate, fin­ish each with some of the coarsely torn greens and a squeeze of lime juice, and serve im­me­di­ately.

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