tortilla de maiz y chicharrones or what to do with that maize flour…

…So you have ground your maize as in the previous post (or gone to the supermarket and bought a bag!). What to do with it? Here is something super old school and Galician you can do with your maize flour. Tortilla de maiz y chicharrones  is a bit like a cross between a thick savoury crepe and a flattened Yorkshire pudding made from a maize rich batter and flecked with onions and confit pork (the aforementioned chicharrones). With the inclusion of pork, this dish would have been a bit of a luxury in an ordinary countryside household at one time, far more likely it would have been made with just the batter and maybe a few onions and/or some pork fat. ANYWAY regardless it’s fantastic comfort food, though quite wintry and heavy…so save the recipe for chilly times:

ingredients:

a little pork lard (for frying)

some sliced pre fried (but not coloured) onions

some chicharrones (or try some fatty cubed pancetta)

300 g maize flour

150 g strong plain flour

2 – 3 eggs

water

salt

These ingredients are approximations, for method see short film above.

P1170887

other foody posts on this blog:

tortilla de maiz y chicharrones  fabada asturiana  lemons mrs beeton and colombia merluza-a-la-cazuela lebre con castañas callos a la gallega ossobuco vs xerrete in praise of colombian food restaurant still lives few flowered recipes first forage of the season nose to tail and farajullas flloeira cocido gallego albariño wine genius chorizos returning to the matanza chocolate con churros pani puri sunday cicchetti tea-break baracca empanada revelations in a milanese restaurant further adventures in foraging cooking the haul foraging2 foraging nose to tail (s)light relief pulpo a la gallega the matanza morcilla and dying arts jamòn serrano

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