Beef Tallow Pellizcadas
Savor the rich and flavorful taste of traditional Mexican cuisine with these Beef Tallow Pellizcadas. Rooted deeply in the rural and low-income areas of Mexico, this dish utilizes beef tallow as both a cooking fat and an ingredient, bringing a distinct depth of flavor. It's a great way to incorporate nutrient-dense beef tallow into a simple yet satisfying meal.
Ingredients:
🥩 2 lbs. of beef fat trimmings
🌽 2 cups of instant corn masa
🧂 1 tsp of salt
💧 1.5 cups of water
🌶️ 8 jalapeño peppers
🌶️ 1 habanero pepper
Instructions:
- Render the Tallow:
- Place the beef fat trimmings into a pan over medium to low heat. Stir frequently to prevent burning and allow all the fat to melt and release its liquid form.
- Once the solid fats turn brown and crispy, remove from heat.
- Strain the rendered fat into a bowl to separate the liquid from the crispy bits (chicharrones). Cool the chicharrones and refrigerate the liquid fat to solidify.
- Prepare the Salsa Molcajeteada:
- Char the jalapeño and habanero peppers over a flame or under a broiler until the skins are blackened.
- Season with salt and crush the charred peppers using a mortar and pestle or a similar device.
- Make the Masa:
- In a bowl, combine the instant corn masa and salt. Gradually add water while mixing, until a firm yet slightly sticky dough forms.
- Crush the cooled chicharrones and incorporate them into the masa, mixing well.
- Shape and Cook the Pellizcadas:
- Divide the masa into six equal parts, shaping each into a ball.
- Flatten each ball with your hands while rounding the edges. Each should be about as thick as three stacked corn tortillas.
- Cook on a griddle or comal over medium heat for about 2 minutes on one side.
- Flip and carefully pinch all around the cooked edge to form a border, also randomly pinching the center.
- Final Touches:
- Spread a bit of the solidified beef tallow over each pellizcada, season with salt, and top with the prepared salsa.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Equipment: Pan, strainer, bowl, griddle or comal, mortar and pestle
Cooking Tips: Use tongs to avoid burning your fingers when pinching the pellizcadas.
Servings: 6 pellizcadas
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