corn masa doughused to form the pellizcada bases~2 cupsest.
tomatoes4
serrano chiles5
garlic cloves2 cloves
oniona chunk1 piece
larda small amount, used for frying the pellizcadas and drizzling on topa pinch
cheesesprinkled on top of the finished pellizcadas~½ cupest.
saltto taste
Steps
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1
Roast the tomatoes, onion chunk, and garlic on a comal, and add the stemmed serrano chiles, roasting everything until nicely charred.
2
Once roasted, remove the vegetables and, while still hot, grind the onion and garlic first in a molcajete with a pinch of salt — it's easier to grind while warm.
3
Add the roasted chiles and grind them in as well.
4
Finally, cut the tomatoes into pieces and add them in batches, grinding until everything forms a thick salsa.
5
Set the finished salsa aside, then start shaping the corn masa into small cakes — not too big or too small, according to your preference.
6
Cook the shaped dough cakes on the comal, then remove them while still hot and pinch small indentations into the surface with your fingers to form the classic pellizcada texture.
7
Return the pinched cakes to the comal and drizzle a little lard over them, letting it sizzle and bubble on top.
8
Sprinkle on a little salt to season (since the salsa already has salt, just a small amount is needed).
9
Spoon the roasted red salsa on top and let it simmer together with the lard on the cakes.
10
Finish by sprinkling cheese on top.
11
Remove the pellizcadas from the comal while hot to avoid burning, and enjoy them right away, ideally with a cup of coffee.
PrimedTableBETA
