Talos con Chistorra Recipe (Corn Tortillas with Sausage)

Method8 steps

1. 1

   Step 1: Put all 3 cups fine yellow corn flour and the pinch of salt in a large bowl. Add the hot water gradually, using 1 cup + 1 tbsp as a starting guide. Stir initially if the water is too hot to touch, then work it together by hand when comfortable. Use more or less water as needed to make a pliable dough with the consistency of modeling clay, rather than a dry crumbly or sticky mixture.

   Uses 3 cups finely ground yellow corn flour, not cornstarch or coarse cornmeal · 1 pinch salt · Hot water, starting with about 1 cup + 1 tbsp; use more or less as needed for a pliable dough

2. 2

   Step 2: Dampen a clean cloth with clean water, cover the dough and let it rest for about 1 hour.

   Rest the corn dough · 60 minUses Mixed corn dough · Clean water, enough to dampen the dough-covering cloth

3. 3

   Step 3: Knead the rested dough for at least 5 minutes, until smooth and pliable.

   Uses All rested dough, excluding the damp covering cloth and its water

4. 4

   Step 4: Dust a wooden work surface lightly with extra corn flour. Divide the kneaded dough into six portions for six talos. Roll one portion into a small ball and place it on the floured surface; keep the other portions covered while working.

   Uses Kneaded corn dough · Extra corn flour for dusting the work surface

5. 5

   Step 5: Pat and slap the dough ball into a thin round talo, adding a little extra dusting flour only as needed to stop it sticking. Repeat with the other five dough portions.

   Uses All six dough portions, excluding any loose unused dusting flour · Additional corn flour only as needed while shaping

6. 6

   Step 6: Heat a frying pan or electric griddle. Cook each talo on both sides until it browns and bubbles and the dough is cooked through. Repeat for all six and keep the cooked talos covered briefly while cooking the sausage.

   Uses All six shaped talos with adhering dusting flour, excluding loose unused flour

7. 7

   Step 7: Pan-fry the fresh chistorra in its rendered fat, turning, until browned and crisp outside and cooked through to 71°C/160°F. Cook the amount you want for the filling and keep any remaining raw sausage refrigerated.

   Uses Fresh chistorra sausage, enough for your preferred filling

8. 8

   Step 8: Fill the warm talos with the cooked chistorra to taste, fold and serve. Set aside any extra cooked sausage and refrigerate leftovers promptly.

   Uses Cooked corn talos · Cooked sausage as desired, excluding unused raw sausage and excess rendered fat