Everyday meals
Guajolota
A split bolillo roll stuffed with tamal, a street snack typical of Mexico City and Oaxaca. It's very popular, usually topped with hot sauce, and eaten warm in the morning or evening.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
Instructions
- Reheat the tamales by steaming for 10 minutes, or in the microwave covered for 2 minutes.
- Split the bolillo rolls lengthwise without cutting them all the way through.
- Spread a layer of black beans inside each roll.
- Open a tamal, remove the corn husk and place the dough in the roll, pressing it down lightly.
- Add the hot sauce, sliced tomato and onion, crème fraîche and coriander.
- Close the roll and serve right away, while it's still warm and soft.
Variations and tips
With what you can find here. Swap the bolillo for a baguette or a small milk bun, and the tamales for polenta cooked in stock and topped with shredded meat.
More ideas
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Original Ecomely recipe.