Blue Corn Pellizcadas with Salsa and Queso Fresco | Saveur
This pellizcada recipe from the women of Puebla, Mexico holds the secret to your sopecito cravings.
Ingredients
- 2 cups prepared blue corn masa
- 1 cup homemade or store-bought tomato and chile salsa
- 4 oz. crumbled queso fresco
- Coarsely torn fresh chipilín, cilantro, watercress, or radish leaves, for serving
- Lime wedges, for serving
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