Preparation

cook the peas and mash them.

Stir the dough with the butter.

Form elongated gorditas and stuffed with peas: cook them on the comal and then fry them.

Peel the tomatoes and liquefy them with the serrano pepper in a little salted water. fry this mixture until seasoned.

Bathe the tlacoyos with the green sauce and sprinkle with chopped cilantro

Ingredients

  • 1 kg. of dough
  • 1 cup of butter
  • 10 green tomatoes
  • 4 cups peas
  • 1 sprig of coriander
  • serrano chili to taste
  • Salt