Guetavia

Step by stepInstructions

1. Toast the chiles on a comal until fragrant, then soak them in hot water for 20 minutes.
2. Toast the pumpkin seeds and the garlic cloves in a dry skillet until aromatic.
3. Blend the drained chiles with the pumpkin seeds, garlic, roasted tomatoes, achiote, ground dried shrimp and salt into a thick salsa, then simmer it for 10 minutes.
4. Mix the coarse masa with the melted lard, epazote and salt, kneading into a soft, slightly rustic dough.
5. Form the dough into 20 oval cakes about 3 inches long and press a small well into each one.
6. Spoon a little salsa into each well, nestle 1 to 2 whole dried shrimp on top, and fold the masa over to encase the filling completely.
7. Bake on a comal or baking sheet in a hot oven, about 375°F (190°C), until golden outside and cooked through, 20 to 25 minutes, turning once. Serve warm as a botana.