Miriam Lopez

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Miriam Lopez

Dough balls

Name: Dough balls
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 chickens; 1/2 onions; 2 cloves garlic; 4 tomatoes, medium; 1/4 corn masses; 2 leaves root beer plant, You can substitute for epazote or cilantro; 3 tablespoons oil

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This is an authentic recipe of a pre-Hispanic dish from southern Mexico, Bolas de Masa. It is served hot and served with white rice.

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Ingredients

6 portions

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6 chickens
1/2 onions
2 cloves garlic
4 tomatoes, medium
1/4 corn masses
2 leaves root beer plant, You can substitute for epazote or cilantro
3 tablespoons oil

Preparation

Put the chicken to cook.

Blend with very little water (only the one needed to grind) the acuyo, 1 clove of garlic, 1/4 onion, salt or chicken powder and cilantro to taste and mix with the dough, it should not be too watery and add 3 tablespoons of oil or butter.

Put the dough to cook until it no longer sticks (we know that it is no longer raw because it obscures its color, changes its flavor and its texture is like plasticine).

Next we make a tomato sauce, we liquefy the tomato with the garlic and the remaining onion and we put it in the chicken broth and we season it to the taste and we let it sew approx. 20 more minutes

PRESENTATION

We serve hot and accompany with white rice, we can chop onions, fresh cilantro and put a few drops of lemon juice and sauce to taste. Ready, we have a very original dish with a unique flavor !!!

TIPS

We can change step 2 and simply season the dough and chop the leaves of acuyo, so it would not take so much garlic and onion or fat and we can control the moisture of the dough, so it is added raw and we leave it 15 minutes more.

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Dough balls