Cecina Tacos in Blue Tortilla

Cecina tacos taste spectacular in blue tortillas, accompanied by nopalitos or potatoes. You have to try them; they are perfect for a family Sunday or for breakfast.
Ingredients
4
Servings
  • 400 grams masa dough, blue 400 grams masa dough, blue
  •  water, necessary amount water, necessary amount
  • 600 grams cecina, natural
  • 6 tablespoons Oléico® safflower oil
  •  green salsas, to taste green salsas, to taste
Preparation
15 mins
20 mins
Low
  • In a bowl, knead the dough by gradually adding small amounts of water until the consistency is smooth and it doesn’t crack.
  • Form small balls with the dough and place one by one in the tortilla press to shape them. In the press, the ball of dough should be placed between 2 pieces of plastic to prevent sticking.
  • Heat a griddle over high heat. Spread a little vegetable oil on the griddle so the tortillas don’t stick. Then reduce to medium heat and place the tortillas without overlapping.
  • The tortillas should cook for about 45 seconds or until bubbles form on both sides. Then flip them and cook for another 20 seconds on both sides.
  • You can fry the meat on the same griddle with a little oil. Fry until lightly browned and flip.
  • Cut the cecina into pieces and place it inside the tortilla to assemble the tacos.
  • The tacos can be accompanied with nopalitos or potatoes, as well as green or red salsa to taste.

Nutritional Information

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