Corn Flour Pelliscadas. A delightful snak!

(click to enlarge)

Pelliscadas literally means pinched and it obeys to the shape of the corn flour tortilla. Thicker and about half as large as a regular small tortilla a pelliscada is made while it is cooking. Just before it is finished it is taken off the hot pan and the border is pinched rising it before returning it to the pan to finish cooking.



You can either make the Pelliscadas yourself or buy them at a Latin American food store.
If you buy them all you have to do is finished cooking them over a medium heat pan. Just follow the instruction on the package.

Ingredients

• 6 Corn Pelliscadas.
• Black or Pinto refried beans.
• One whole chorizo link, rendered.
• Finely chopped lettuce
• Cotija cheese to sprinkle.
• Poblano pepper slices or
• Green Tomatillo sauce.
• Fresh cream.

Assembly.

• The bottom of the Pellliscada is covered with refried beans, either pinto or black beans.
• Then you add some chorizo that has been previously rendered.
• You follow it with some pieces of roasted poblano peppers or with some red or some green tomatillo sauce.
• You top it with some lettuce and to finis it you add some fresh cream and some Cotija cheese. (Cotija is a salty crumbly cheese that goes well with this dish)

If they are small enough your guests might eat as many as 5 or more.

As you can see we added no salt because the cheese is quite salty and you should serve a generous amount of it.

Enjoy it.