Estrujadas veracruzanas: A Traditional Mexican Dish from Tuxpan
Estrujadas Veracruzanas are simple yet packed with flavor—perfect for any home cook who loves Mexican cuisine. Whether you enjoy them for breakfast, brunch, or dinner, their rich, comforting texture and bold flavors will transport you straight to Veracruz.
12 porciones
Calories: 95kcal
Ingredients
- 2 cups masa harina nixtamalized corn flour
- 1 ½ cups warm water
- 1/2 teaspoon salt
- Vegetable oil as needed
- 3 tomatoes
- 3 chiles de árbol
- 3 cloves garlic
- ¼ red onion sliced
- ½ cup Mexican crema
Instructions
Make the masa
- In a large bowl, mix the masa harina and salt.
- Add the warm water little by little while mixing with your hands.
- Knead until the dough becomes smooth and manageable, the consistency we are looking for is like playdough.
- If it is too dry, add a little more water; if it is too wet, add a bit of masa harina.
Make the salsa
- Wash the tomatoes, peel the garlic, and cook them in a pot with water and the chiles you want.
- The chile de arbol is very spicy, so if you just want flavor add one.
- When the vegetables are soft, remove them from the water and blend with a good pinch of salt.
Heat the comal
- Heat the griddle or skillet over medium-high heat.
Make the estrujadas
- Take a portion of dough from a large lemon and form a ball with your hands.
- Place the dough ball in the center of the tortilla press between two sheets of plastic wrap.
- Lower the press lever to flatten the dough and form a tortilla about 1/4 inch thick.
- Transfer the tortilla to the hot comal.
- Cook on one side, for about 2-3 minutes or until the surface begins to look dry.
- Turn it over for two, three more minutes.
- When it is fully cooked, add a little vegetable oil and turn it over a third time and let it brown for a minute.
- Once the tortilla is cooked, remove it from the skillet and place it on a flat surface. Use the hand of a molcajete, a spoon, or a fork to crush and partially break the tortilla. Bath in salsa and finish with the red onion slices and Mexican crema.
Notes
- Finish with sliced red onion and crema mexicana.
- You can also top them with beans, avocado slices, cilantro and fresh cheese (vegan).
- For the estrujadas to be smooth, the masa must be well hydrated.
- The corn tortilla should be well-cooked but not dry.
Nutrition
Serving: 4pieces | Calories: 95kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 5mg | Sodium: 142mg | Potassium: 132mg | Fiber: 2g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg