Salvadoran Riguas Recipe
Pipil culture and cuisine were greatly influenced by the Mayans, particularly in the use of corn. Even after the Spanish conquest, elements of Pipil culture and food can still be found throughout the country, especially in dishes like riguas.
Ingredients
- Corn masa harina - 2 cups
- Mozzarella cheese (shredded) - 1 cup
- Feta cheese (crumbled) - 1/2 cup
- Water - 1 1/2 cups
- Salt - 1 tsp
- Butter (for greasing the griddle) - 2 tbsp
Instructions
- In a mixing bowl, combine the corn masa harina, shredded mozzarella cheese, crumbled feta cheese, and salt.
- Gradually add water to the mixture, kneading it until it forms a smooth dough. The dough should be moist and pliable.
- Divide the dough into 6 equal portions and shape them into thick patties or cakes.
- Preheat a griddle or non-stick skillet over medium heat. Grease the surface with butter.
- Place the Riguas onto the griddle and cook for approximately 5-7 minutes on each side, or until they develop a golden-brown crust and the cheese melts inside.
- Serve the Riguas warm.
Nutrition
Calories: 208kcalCarbohydrates: 19gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 36mgSodium: 653mgFiber: 2gSugar: 2g
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