Blue Corn Pellizcadas with Salsa and Queso Fresco

Step 1

Instructions

Step 2

Divide the masa into 8 equal balls (about 2 ounces each). Using your hands, press and shape each into a 4-inch-wide round about twice the thickness of a tortilla. Heat a large cast-iron skillet over medium-high heat then cook the pellizcadas in batches on one side, just until they begin to brown slightly, 1–2 minutes. Using a wide spatula, lift the pellizcadas out of the pan and flip them over onto the plate so the toasted side is facing up. Pinch the tortillas all around the edges to form a ridge like a pie crust; pinch some small ridges atop the center of the masa as well to form little ponds to hold the salsa. Fill each pellizcada with 2 table – spoons of salsa, then sprinkle each evenly with 1 tablespoon of queso fresco. Return the pellizcadas to the skillet in batches to heat thoroughly and soften the cheese slightly. Transfer to a plate, finish each with some of the coarsely torn greens and a squeeze of lime juice, and serve immediately.