| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Fixed |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Corn dough |
| 1 |
c |
Lard |
| 10 |
|
Green tomatoes |
| 1 |
qt |
Peas |
| 1 |
|
Sprig cilantro |
|
|
Serrano chili as desired |
|
|
Salt |
INSTRUCTIONS
Cook the peas and mash them up. Mix the corn dough and lard together.
Form thick tortillas (1/4 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@airmail.net> Recipe
by: La Cocina Mexicana http://mexico.udg.mx/Cocina/menu.html Posted to
recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar
15, 1998
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