Blue Corn Itacates
A hidden gem of regional Mexican street food. Thick, triangular blue corn masa cakes grilled on a comal, split open, and stuffed with heavy cream and local crumbly cheese.
40 min
Easy
Mexicana (Morelense)
3 servings
The story behind
Oh man, this recipe is pure gold! It takes me straight back to weekend trips down to Tepoztlán. The very first time I had an itacate was at a bustling market stall; watching the cooks shape the vibrant blue heirloom corn dough into perfect triangles completely blew my mind. The lady running the comal told me that back in the day, these were the hearty packed lunches farmers took to the fields—their 'itacate' for the road. It’s an amazing choice for a hearty mid-morning brunch to switch things up. I highly recommend washing it down with a chilled lime and alfalfa water or a sweet traditional pulque if you're feeling adventurous.
Instructions
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1In a large bowl, knead the blue corn masa with the tablespoon of lard and a pinch of salt. If it feels a bit dry, add a tiny splash of warm water until it's smooth and easily pliable.
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2Divide the dough into balls roughly the size of a large lime.
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3Take a dough ball and, using your hands, gently pat and flatten it into a thick triangle shape (about half an inch thick), pinching the sides with your fingers.
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4Place the itacates onto a hot griddle or comal over medium heat. Let them cook for about 4 to 5 minutes per side until fully cooked through and slightly toasted on the outside.
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5Using a small knife and being careful with the steam, split the itacate open along one of the triangular edges to create a pocket.
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6Stuff it generously with the thick sour cream and a mountain of the crumbled fresh cheese.
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7Serve hot and top it off with your favorite homemade salsa right in the middle.
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