If you love Mexican snacks, these pinched rancheras are your best option for today’s meal. In addition to their quick preparation, they are perfect to share with the family because of their homemade and very Mexican flavor.
Today we explain how to achieve them with the recipe Mrs. Angela, cook and content creator on the YouTube channel “De mi Rancho a Tu Cocina”.
You can add a fried egg to your pinches. Photo: Wikimedia Commons
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The pinchedalso known as picaditas, are originally from Veracruz, according to information from the Larousse Cocina gastronomic dictionary.
It is a Mexican snack made with corn dough that is molded like a small tortilla, but with slightly raised edges that are formed by pinching the edge, while the center is sunken.
That “cazuelita” shape gives them their name and is what also distinguishes them from traditional sopes.
Additionally, they are commonly spread with lard and seasoned with salt. And the filling of the pinched It can be pork rinds with sauce and cheese.
Another ingredient that can be added to the pinches are beans. Photo: Wikimedia Commons
If you already wanted some pinchedThen take note to learn how to prepare them Doña Ángela’s style. Its recipe is delicious and offers a version similar to those from Veracruz:
Ingredients:
- 150 grams of panela or basket cheese
- 500 grams of corn dough
- 4 tomatoes
- 5 serrano chiles
- 2 cloves of garlic
- 1 piece of onion
- 5 tablespoons lard
- Salt
Procedures:
- Place the tomatoes, serrano peppers (without stems or seeds), garlic and onion on a comal.
- Grill the ingredients until lightly charred to intensify their flavor.
- Grind the garlic and onion with a little salt in a molcajete (if you don’t have this tool you can use a blender).
- Add the serrano chiles and continue pounding.
- Add the halved tomatoes and mash until you obtain a homogeneous sauce.
- For the pinchedform balls with the dough and flatten them until you obtain medium-sized chubs.
- Place them on the comal (or in the pan) and cook them on both sides.
- Remove the pancakes from the comal and, while they are still hot, pinch the edges to prevent the filling from coming out.
- Return the pinched ones to the comal.
- Add a little butter on top and let it melt with the heat.
- Add a pinch of salt.
- Place a little sauce on each piece of the pinched.
- Sprinkle cheese to your liking.
- Serve and enjoy.
That’s how easy you can enjoy some pinched rancheras with all the flavor of “From my Ranch to Your Kitchen”, because preparing them is also a way to pamper yourself with a snack from our country.
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