Hidalgan tlacoyos (tlacoyos hidalguenses)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Corn dough |
| 1 | cup | Lard |
| 10 | Green tomatoes | |
| 1 | quart | Peas |
| 1 | Sprig cilantro | |
| Serrano chili as desired | ||
| Salt | ||
Directions
Cook the peas and mash them up. Mix the corn dough and lard together. Form thick tortillas (¼ inch thick) and, stretch them into an ovoid shape.
Fill them with peas, heat them on a comal (a dry iron frying pan may be substituted) and then fry them, forming tlacoyos. Peel the tomatoes and liquify them with a little serrano chili, water and salt. Fry the mixture until the flavor peaks. Pour the sauce on top of the tlacoyos Busted by Christopher E. Eaves <cea260@...> Recipe by: La Cocina Mexicana
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998