| 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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