Favorite Recipes of Maverick Swaniel Harrienger











{December 17, 2016}   Cheese Telitas (Lorena Garcia’s New Taco Classics by Lorena Garcia, 2015, page 9)

Yields 12 1.5-ounce rounds.

Ingredients:

  • 1 cup precooked corn flour/masa arepa flour
  • 1 teaspoon kosher salt
  • 1 cup water
  • 0.75 cup queso fresco cheese, grated
  • 1 tablespoon vegetable oil

Instructions:

  1. Whisk together the corn flour + salt.
  2. In a medium bowl, add the water, queso fresco, + oil.  Slowly add the flour mix stirring until well-combined.
  3. Start to knead the dough in the bowl; it’s ready to be shaped after 5 minutes of kneading.
  4. Divide the dough into twelve 1.5 ounce balls, + flatten each in a tortilla press or using the flat side of a plate to make 12 5″ tortillas.

Fried:

  1. Preheat the fryer to 350°F.  Fry three to four telitas at a time, 2.5 minutes/side.
  2. Place the fried telitas in a plate lined with paper towels until ready to use.

Stovetop/Skillet:

  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 + brown two to three minutes more.
  2. Remove from the pan + set aside in a tortilla warmer or wrapped in a kitchen towel.
Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

et cetera
%d bloggers like this: