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Bienvenidos a Los Dos: Recipes

About Chef David Sterling
 

  Codzitos Download PDF

 

FRIED TORTILLA ROLLS

CODZ IS A TRANSLITERATION OF THE MAYAN WORD KOOTS', "to roll". With the Spanish diminutive suffix ito we have a word that describes these delicious "little rolls". Tortillas have a very short lifespan: about an hour after being cooked, they are cold, dry, stiff and unappetizing. Unable to afford waste, the frugal peoples of Mesoamerica long ago created novel ways of recycling leftover tortillas. The primary method was to sun dry them in the solar, or "kitchen garden", turning them nicely crispy. Prior to drying, the tortillas would be cut or formed into shapes appropriate for the intended end use. In the case of codzitos, leftover tortillas are rolled up, sometimes stuffed with shredded meats or other fillings, fried, then served with a cooked tomato salsa and topped with crumbled cheese. For a truly Yucatecan touch, use grated Edam. Many local restaurants serve codzitos as an appetizer, but they also make a satisfying brunch dish.

10 servings
 
• 30 stale maize tortillas
• 1 recipe Pollo Asado, finely shredded. (Substitute: Shredded Cochinita Pibil, grated cheese or about 1 lb./500g filling of your choice)
 
STEP 1  ON A HOT GRIDDLE OR COMAL, reheat 2-3 tortillas at a time until softened. Remove, and immediately add about 1 Tbs. (15ml) filling in a row down the middle of each tortilla. Finally, roll up and secure with a toothpick.

• Vegetable oil, approximately 1" (2.5cm) deep in a heavy skillet

STEP 2  MEANWHILE, PREHEAT OIL TO 365˚F (185˚C). Add codzitos a few at a time and fry until golden brown. Remove to drain on paper towels. When slightly cooled, remove toothpicks.

• 1 recipe Salsa de Jitomate II or Tomate Frito
• 8 oz. (225 g) grated Edam cheese (Substitute: You may also use grated Monterrey Jack, crumbled cotija, panela or other fresh Mexican cheese)
• 1/2 cup (120 ml) cilantro, finely chopped

STEP 3  ARRANGE CODZITOS on a serving platter. Ladle the hot tomato sauce over the codzitos. Sprinkle with the cheese and cilantro and serve immediately.

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