👨‍🍳 作り方

1. 1

   Prepare the hogao: In a small saucepan, heat the achiote oil over medium heat. Add the chopped red onion and minced garlic and sauté until softened, about 5 minutes. Add the chopped tomatoes, cumin, salt, and pepper. Cook until the tomatoes have broken down and the mixture is saucy, about 10-15 minutes.

2. 2

   Prepare the tortilla dough: In a large bowl, combine the pre-cooked corn flour, salt, and melted butter. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. If the dough is too dry, add a little more water; if too wet, add a bit more corn flour.

   💡 プロのコツ: The dough should not be sticky.
3. 3

   Form the tortillas: Divide the dough into 8 equal portions. Flatten each portion into a disk about 4-5 inches in diameter. Place a tablespoon of grated cheese in the center of half of the disks. Cover with the remaining disks and press the edges firmly to seal, forming a stuffed tortilla.

4. 4

   Cook the tortillas: Heat a lightly oiled griddle or non-stick skillet over medium heat. Cook the tortillas for about 4-5 minutes per side, until golden brown and cooked through. If stuffed, ensure the cheese is melted.

5. 5

   Serve: Serve the warm tortillas immediately with a generous spoonful of hogao on top or on the side.

   💡 プロのコツ: These are best served fresh off the griddle.