Name: Chicken and Chipotle Pinched Tortillas
Prep time: 25 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 200 grams masa dough; 2 tablespoons vegetable oil; 1 teaspoon garlic, finely chopped; 1 cup chicken breast, boiled and shredded; 2 tablespoons chipotle chile, ground; 1 teaspoon salt; 2 tomatoes, seedless, finely chopped; 1/4 onions, finely chopped; 3 tablespoons fresh cilantro, finely chopped; 1 lime, only its juice; 1/2 teaspoons salt; 1/2 cups sour cream, LALA®; 1 package panela cheese, LALA®

Preparation

10 mins

15 mins

Medium

Knead the corn dough with a little water if necessary. Heat a griddle over medium heat on the stove. Take a small ball of dough and place it between two sheets of plastic, slightly flatten it, and cook on the griddle for 3 minutes on each side, making sure they don’t burn. Remove them from the griddle and pinch the edges immediately to shape them.