This pellizcada recipe comes from the women of Mexico’s Yo’on Ixim, a Pueblan school and community center for indigenous Tzotzil Maya. To make the base, a thick disk of corn masa is griddled on a comal, then formed into a nest for saucy toppings—in this case salsa and cheese. When cooking on the stovetop, a dry cast-iron skillet works great as well.
Featured in: "The “Women of the Corn” Share More than Maize at Yo’on Ixim."
What You Will Need
- 2 cups prepared blue corn masa
- 1 cup homemade or store-bought tomato and chile salsa
- 4 oz. crumbled queso fresco
- Coarsely torn fresh chipilín, cilantro, watercress, or radish leaves, for serving
- Lime wedges, for serving
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