Pellizcadas

Method12 steps

1. 1

   Step 1: Mix the masa harina and salt (½ teaspoon) in a wide bowl. Gradually work in warm water from the 1⅔-cup supply until the masa comes together into a cohesive dough, holding back water if it is already sufficiently moist.

   Uses 2½ cups (231 g) masa harina · ½ teaspoon kosher salt · Warm water gradually from the 1⅔-cup allowance, holding back or adding more as needed

2. 2

   Step 2: Knead for about 1 minute until smooth and fairly firm. If sticky and wet, knead in extra masa harina a teaspoon at a time; if a piece crumbles when rolled into a ball, add warm water a teaspoon at a time.

   Uses The mixed masa dough · Extra masa harina for adjusting wet dough, a teaspoon at a time if needed · Additional warm water, a teaspoon at a time if the dough crumbles

3. 3

   Step 3: Cut a clean food-safe zip-top or produce bag into two flat pieces for the tortilla press.

4. 4

   Step 4: Divide the dough into 18 equal pieces and roll into balls. Keep covered with plastic or a clean damp towel so they do not dry out.

   Uses All the finished dough

5. 5

   Step 5: Have the onion finely chopped. Warm the ready refried beans and the cooked chicharrón filling until steaming hot, confirming 74°C / 165°F if reheating chilled leftovers, and keep them hot for serving. Heat a comal or suitable skillet over medium heat for about 5 minutes, until evenly hot.

   Uses The prepared chicharrón filling needed for topping · Ready refried beans from the two-cup supply · ½ cup (71 g) finely chopped white onion, for topping

6. 6

   Step 6: Place the first dough ball between the two plastic sheets in the press. Press gently, repeating if necessary, to a disc about ¼ inch thick and 3–4 inches across.

   Uses One of the eighteen equal balls

7. 7

   Step 7: Peel off both plastic sheets and gently lay the disc on the dry hot comal. Cook about 2 minutes on the first side, then turn and cook about 2 minutes on the second side, until opaque, speckled and easy to lift. It is still only partly cooked at this stage.

   Uses The first pressed disc

8. 8

   Step 8: Lift the partly cooked disc onto a board. Protect your fingers with a clean towel and pinch a raised rim around its edge while the masa is still soft. Press, dry-cook for about 2 minutes on each face and pinch the remaining 17 balls in the same way; do not serve the partly cooked shells yet.

   Uses The first disc · The remaining seventeen balls

9. 9

   Step 9: Lightly oil the comal or brush the first rimmed shell with vegetable oil. Cook its first side for about 1 minute, watching for brown freckles.

   Finish first pellizcada: first side · 1 minUses One shell from the eighteen rimmed shells · A little oil for the first finishing side

10. 10

    Step 10: Turn the first shell and cook its second side for about 1 minute, until freckled with brown spots and fully cooked through.

    Finish first pellizcada: second side · 1 minUses The shell in the pan, apart from residual oil

11. 11

    Step 11: Finish the remaining shells with a little oil for about 1 minute on each face, until fully cooked through and browned. Top each pellizcada you are serving with about 1 tablespoon hot refried beans, some hot chicharrón en salsa, crumbled Cotija and chopped onion. Serve immediately. Keep any unused toppings separate.

    Uses The finished shell lifted from the pan · The remaining seventeen shells · Oil as needed for finishing the remaining shells · About 1 tablespoon warm beans per pellizcada, from the two-cup supply · Cooked filling as needed for the selected pellizcadas · Crumbled Cotija from the half-cup supply, divided over the pellizcadas · Chopped onion from the half-cup supply, for topping

12. 12

    Step 12: For later serving, reserve some fully cooked shells before adding toppings. Cool briefly and refrigerate within 2 hours, wrapped in a clean towel inside a food-safe bag, for up to 3 days, or freeze. Reheat on a hot comal or skillet for a few minutes until hot throughout, adding a little oil if you want a crisp exterior. Refrigerate any unused beans, chicharrón and cheese promptly in separate containers.

    Uses Plain cooked shells reserved before topping · A little oil for optional crisp reheating, if wanted