Ingredients with Measurements:
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1 tsp of salt
- 1/2 cup of crumbled queso fresco
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped scallions
- 1/4 cup of vegetable oil
- 1 lb of tomatillos
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1/4 cup of chopped cilantro
- 1 tbsp of lime juice
- Salt and pepper to taste
Special equipment needed:
- Comal or griddle
- Blender or food processor
Step-by-step instructions:
1. Preheat the comal or griddle over medium heat.
2. In a mixing bowl, combine the masa harina, warm water, and salt. Mix until a dough forms.
3. Divide the dough into 8 equal portions and roll each one into a ball.
4. Flatten each ball into a disc, about 1/4 inch thick.
5. Place the discs on the preheated comal or griddle and cook for 2-3 minutes on each side, until lightly browned and cooked through.
6. In a skillet, heat the vegetable oil over medium-high heat.
7. Add the tomatillos, onion, garlic, and jalapeño pepper. Cook for 5-7 minutes, until the tomatillos are soft and lightly browned.
8. Transfer the tomatillo mixture to a blender or food processor. Add the cilantro, lime juice, salt, and pepper. Blend until smooth.
9. To assemble the ka'i ladrillo, place a cooked disc on a plate. Top with a spoonful of the roasted tomatillo salsa, crumbled queso fresco, chopped cilantro, and scallions.
10. Repeat with the remaining discs and toppings.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
5. Temperature:
- Comal or griddle: medium heat
- Skillet: medium-high heat
Serving size:
- Makes 8 ka'i ladrillos
Nutritional information:
- Calories: 223
- Fat: 11g
- Carbohydrates: 26g
- Protein: 6g
- Fiber: 4g
Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or cotija cheese.
- Jalapeño pepper can be substituted with serrano pepper or poblano pepper.
Variations:
- Add cooked and shredded chicken or beef to the roasted tomatillo salsa for a heartier meal.
- Top with sliced avocado or guacamole for extra creaminess.
Tips and tricks:
- Make sure the comal or griddle is well heated before cooking the ka'i ladrillos.
- If the dough is too dry, add more warm water, one tablespoon at a time.
- To prevent the ka'i ladrillos from sticking to the comal or griddle, lightly grease it with vegetable oil before cooking.
Storage instructions:
- Store the leftover ka'i ladrillos and roasted tomatillo salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ka'i ladrillos in the microwave or oven until warmed through.
- Reheat the roasted tomatillo salsa in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the ka'i ladrillos on a colorful plate or platter.
- Drizzle the roasted tomatillo salsa over the ka'i ladrillos in a decorative pattern.
Garnishes:
- Chopped cilantro
- Sliced scallions
- Sliced radishes
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Jicama salad
- Cabbage slaw
- Grilled corn on the cob
Troubleshooting advice:
- If the ka'i ladrillos are too dry, add a little bit of water to the dough.
- If the ka'i ladrillos are too sticky, add a little bit of masa harina to the dough.
Food safety advice:
- Make sure to cook the ka'i ladrillos and roasted tomatillo salsa to the appropriate temperature to avoid foodborne illness.
Food history:
- Ka'i ladrillo is a Paraguayan dish made with masa harina, a type of corn flour commonly used in Latin American cuisine.
Flavor profiles:
- The ka'i ladrillo has a slightly sweet and nutty flavor from the masa harina, which is balanced by the tangy and spicy roasted tomatillo salsa.
Serving suggestions:
- Serve the ka'i ladrillos as an appetizer or main dish for a casual dinner party or family gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican