Mexican Street Food from Chinampas
Mayte Rueda
Chinampas are a traditional farming method in Mexico City that has been used since pre-Hispanic times, aimed at extending territory over the existing lakes of that era to cultivate more. They still exist today and function as one of the best and most friendly farming methods recognized worldwide.They cultivate vegetables and greens like the ones we will use in these delicious easy recipes for snacks.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1/2 kilos masa dough, white
  • 1/2 kilos masa dough, pinto
  • salt , for the dough
  • lard, for the dough
  • water, for the dough
  • 3 tablespoons lard, for beans
  • 1 1/2 cups onion, finely chopped, for beans
  • 1 tablespoon garlic, finely chopped, for beans
  • 1/4 kilos black beans, cooked
  • 1 Habanero chile, for beans
  • 2 cups huitlacoche
  • 3 cups water, for pickled vegetables
  • 1 cup white vinegar, for pickled vegetables
  • 1 1/2 tablespoons sugar , for pickled vegetables
  • 1 tablespoon salt , for pickled vegetables
  • 1 tablespoon fennel seeds, for pickled vegetables
  • 1/2 tablespoons mustard seeds, for pickled vegetables
  • 1/2 tablespoons pepper mix, for pickled vegetables
  • 2 cloves garlic, for pickled vegetables
  • 1 bunch aromatic herbs, for pickled vegetables
  • 1/2 cups carrot , baby, for pickled vegetables
  • 1/2 cups cauliflower , in bunches, for pickled vegetables
  • 1/2 cups leek, thickly sliced, for pickled vegetables
  • 1/2 cups onion, sliced for pickled vegetables
  • 1 cup onion, sliced for nopales
  • 2 cups nopal, clean
  • 1 cup cilantro, for nopales
  • 2 tablespoons vinegar, for nopales
  • salt , for nopales
  • requesón, for quesadillas
  • salt
  • pepper
  • green salsa
  • red salsa
  • queso fresco, crumbled
Preparation
25 mins
30 mins
Low
  • Mix the pinto and white corn dough (separately) with lard, water, and salt to taste, knead until all ingredients are perfectly combined and feel moist and manageable. Set aside.
  • For the beans, heat lard in a pot or skillet over medium heat, add the onion and sauté until it becomes transparent, add the beans and stir constantly, mashing with a utensil and stirring again; the texture should be thick and with little moisture to fill the tlacoyos, don't forget to season with salt.
  • For the vegetables, in a pot place the water along with vinegar, sugar, salt, herbs, mixed peppercorns, mustard seeds, fennel seeds, and garlic. Bring to a boil for 2 minutes and then start adding the vegetables according to their firmness, from the hardest to the softest. Cook for 1 minute, remove from heat, and let cool completely.
  • For the nopales, heat water in a pot at high temperature, once it boils add salt and the nopales, and cook for approximately 5 minutes, until soft, then let cool.
  • Mix the nopales with onion, cilantro, vinegar, and season with salt.
  • Shape the tlacoyos and corn tortillas using a tortilla press. The tlacoyos should be filled with beans.
  • Heat a griddle over medium heat and cook the tlacoyos and tortillas; then fill the tortillas with huitlacoche and ricotta.
  • Serve the snacks with pickled vegetables and nopales; accompany with salsa to taste and fresh cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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