'Peneques' are a typical street food from Mexico City which is easy to make and that will impress many - especially the little ones in the family. This recipe is a mix between, quesadillas, enchiladas, and 'tacos de canasta' but that also tastes like a 'tlacoyo'.
12nixtamal corn tortillaspreferably La Tortilleria
12wooden toothpicks no plastic ones as they can't be fried
250grmozzarella cheesesliced in 12 pieces, substitute with any melty cheese
3eggsseparate the yolks and whites
1/4cupall-purpose flour set aside some extra for coating
50mlvegetable oil
For the Salsa
4tomatoes
1/2brown onionor any other onion
1garlic clove
2coriander springsfinely chopped, leaves off for garnish
1cupchicken broth
salt to taste
For the Garnish
1/2cupfresh cream replace with sour cream or creme fraiche
150grfetta cheesereplace with any white crumbly fresh cheese
coriander leaves remove from coriander bunch above
Instructions
For the Salsa
On a saucepan, boil the tomatoes with half the onion, and garlic for 5 minutes.
Place the content in a blender and blend until you have a smooth and uniform consistency.
Place the content of the blender back in the saucepan, add the broth, coriander and salt. Bring to boil and then turn off the heat. Let it rest.
For the Peneques
Place the cheese on one side of the tortilla, fold the tortilla in half (like a quesadilla) and hold with a toothpick. Repeat for all 12 tortillas. These are called 'peneques'.
In a mixing bowl, beat the egg whites until frothy. Integrate the yolks whilst continue beating, then add flour and stop beating once everything has integrated.
Heat the oil in a frying pan at medium temperature and set up the mixing bowl next to the pan and also close to the extra flour. Also, put a couple of paper towels on top on a plate on the other side of the frying pan.
Coat the 'peneques' with a bit of flour and then dip in the mixing bowl. Immediately transfer to the hot oil and fry until crisp. Then place on top of paper towels to absorb excess oil.
Assembling
Serve one or many 'peneques' on a plate and cover with salsa.
Garnish with fresh coriander leaves, cheese, and cream.
Notes
Other typical fillings include broad beans or refried beans. I have also seen them with mashed plantains or potatoes.
You can make this a vegan recipe by replacing the cheese and cream with vegan substitutes.