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Mayte

Mayte Rueda

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Taquibotana

15 mins
30 mins
Half
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This taquibotana recipe is an inspiration from the Sonora-style chilaquiles, with an acid touch from the tomato, the flavor of the dried chilies and the surprise of the dough sticks. They are similar to some original and fun chilaquiles!
Learn more about Mayte Rueda

Ingredients

4 portions
  • enough Water
  • to taste salt
  • 5 tomatoes
  • 1/4 onions
  • 1 garlic
  • 4 guajillo chilies, clean and deveined
  • 3 chile de árbol peppers, clean and deveined
  • 1 teaspoon coriander seed
  • 1 teaspoon cumin
  • 1 kilo corn masa, previously moistened
  • 3 cups manchego cheese, cut into strips
  • enough vegetal oil, to decorate
  • enough red onion, to decorate
  • enough cream, to decorate
  • enough cheese, to decorate
  • enough avocado, to decorate

Preparation

In a medium saucepan, bring water to a boil and add the salt, tomatoes, onion, garlic, guajillo chili, and chile de arbol for 5 minutes.
Blend the vegetables that you boiled together with coriander seed and cumin for 3 minutes.
Make corn dough balls and flatten in a tortilla machine to a thickness of approximately 1.5 mm; stuffed with a cheese strip, cut to size, and closed in the shape of a small block including the edges.
Heat enough oil over medium heat and fry the cheesy dough sticks until completely golden, about 5 min. Remove from the oil and place on absorbent paper to remove excess fat.
Place the sticks on a plate and bathe with the hot sauce; Garnish with cream, cheese, red onion and avocado.

PRESENTATION

Place the sticks on a plate and bathe with the hot sauce; Garnish with cream, cheese, red onion and avocado.

TIPS

I recommend that you freeze the sticks before frying to keep their shape.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
359.9
kcal
18%
Carbohydrate, by difference
44
g
14.67%
Protein
15.7
g
31.4%
Total lipid (fat)
14.1
g
21.69%
100
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Provided by USDA
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