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.
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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