Pico de Gallo
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Step 1
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Place tomatoes in a food processor, pulse 2 or 3 times. Transfer to a medium bowl. Add cilantro, white onion, and green onion to food processor, pulse 3 times or until finely chopped. Transfer to bowl with tomatoes, Stir in lime juice and 1/8 teaspoon salt. Cover and refrigerate. |
Masa Pancakes
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Step 2
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Combine masa harina, flour, baking powder, queso fresco and remaining 1/8 teaspoon salt in food processor. Drizzle 1 tablespoon oil and process 1 or 2 times. Gradually add 1 cup of warm water while processor is running until dough forms. Divide dough into 16 balls, flatten to form 2 inch pancakes. |
Step 3
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Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil. Place 8 pancakes in pan and cook for 2 to 3 minutes or until golden brown. Brush tops with oil and flip pancakes to cook and additional 3 minutes or so. Repeat with remaining pancakes and oil. |
Topping
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Step 4
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Top pancakes with Pico de Gallo and crema. Serves 8. Each serving is 2 pancakes, 2 tablespoons Pico de Gallo, 1 tablespoon crema. |