Favorite Recipes of Maverick Swaniel Harrienger











{December 17, 2016}   Anise + Piloncillo Telitas (Lorena Garcia’s New Taco Classics, 2015, page 10)

Yields 12 1-ounce rounds.

Ingredients:

  • 1 cup water
  • 3 tablespoons unrefined cane sugar/panela, grated
  • 1 tablespoon anise seed
  • 1 cup precooked corn flour
  • 2 tablespoons all-purpose flour
  • 0.75 cup queso blanco, grated
  • 1 tablespoon butter
  • 1 teaspoon kosher salt

Directions:

  1. In a pot, add water, panela, + anise seed.  Cook over medium heat 5 minutes.  Let the mix rest 15 minutes.
  2. In a mixing bowl, add the water.  Add the remaining ingredients + combine.  Mix well with your hands until all the ingredients are incorporated + the dough doesn’t stick to your hands.
  3. Divide the dough into 12 1-ounce balls.  Flatten in a tortilla press, pressing about 0.75 of the way down to make 4″ 0.25″-thick rounds.
  4. Heat a large skillet, plancha, or griddle over medium-high heat.  Place telitas in hot pan.  Cook the telitas 3 minutes.  Flip over + cook two to three minutes more.
  5. Remove from the pan + place in a tortilla warmer or wrapped in a kitchen towel.

Fried:

  1. Follow telita recipe instructions through No. 4.
  2. Fill a fryer with oil halfway up the pan.  Cook the telitas for 2.5 minutes/side.
  3. Remove + place on paper towels to drain.  Serve immediately.

Stovetop:

  1. Heat a large skillet or griddle over medium-high heat.  Place telitas in the hot pan.  Cook the telita two to three minutes.  Flip over + cook two to three minutes more.
  2. Remove from the pan + set aside in a tortilla warmer or wrapped in a kitchen towel.
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