Piloncillo Taquito

INTEGRANTS: María Ana Luisa Moreno Maldonado, Lizeth Johana Acosta Yáñez, Jessica Jazmín Rosas Martínez, Juan Pablo Muñoz Téllez

DESCRIPTION: The huitlacoche is a food, that although in other countries it can be considered as a pest, in our region it is considered as another ingredient, the use of this ingredient was taken based on the fact that it is a dish used in the food of our ancestors since we took advantage of everything that the milpa gave us, When we were children for lunch we made tortillas with corn from the harvest, likewise, we collected huitlacoches and quelites from the cornfield to prepare a stew, to accompany some beans harvested in the same plot and a cow's cheese that were fed by the stubble from the previous harvest. We had a complete dish with all the nutrients needed by the organism and these were obtained from the plot. That is why we have decided to include this dish as a starter so as not to lose the sense of where these traditional foods come from.

Directions:

Separate the seeds from the chiles, cook them, grind them, mix 2cd of chile pulp in the masa, grind the piloncillo in the molcajete, mix with the other part of ground chile.

Step 2. The dough is mixed with the chili, water is added as required by the dough to the point of being manipulable.

Step 3. In the press, form the tortilla and add the piloncillo-chile mixture, fold the tortilla.

Step 4. Bake the taquitos in a greased and buttered baking pan, using a brush to spread a little butter on them.

Once baked, it is served with piloncillo sauce or prickly pear jelly.