Brenda Villagomez

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Ines Miselem

Cecina Tacos in Blue Tortilla

Name: Cecina Tacos in Blue Tortilla
Prep time: 35 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 400 grams masa dough, blue; water, necessary amount; 600 grams dried meat, natural; 6 tablespoons Oléico® safflower oil; green sauces, to taste

15 mins

20 mins

Low

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Brenda Villagomez

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The cecina tacos will taste spectacular in a blue omelet and accompanied by nopalitos or potatoes, you have to try them are ideal for a family Sunday or for a breakfast.

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Ingredients

4 portions

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400 grams masa dough, blue
water, necessary amount
600 grams dried meat, natural
6 tablespoons Oléico® safflower oil
green sauces, to taste

Preparation

In a bowl knead the dough adding little by little squirts of water, until the consistency of the dough is homogeneous and does not crack.

Form balls with the dough and place one by one in the tortilla press to shape them. In the press the dough ball should go between 2 pieces of plastic so that it does not stick.

Heat a comal over high heat. Spread a little vegetable oil over the comal so that the tortillas do not stick. Then reduce to medium heat and go placing the tortillas without being covered.

The tortillas should be cooked for approximately 45 seconds or until bubbles come out, this on both sides. Then give another past on both sides for about 20 seconds.

You can fry the meat in the same comal with a little oil. Fry until light brown and turn around.

Cut the cecina into pieces and place inside the tortilla to make the tacos.

The tacos can be accompanied with nopalitos or potatoes, as well as green or red sauce to taste.