Everyday meals
Montucas
Small thick corn tortillas filled with cabbage and egg, then fried until golden. They are crispy on the outside and soft inside, and eaten as a snack or breakfast.
Ingredients
Ingredients
Pâte
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Mix the masa, warm water and salt until you get a soft dough that doesn't stick to your fingers; cover and let rest for 10 minutes.
- Finely slice the cabbage, onion and tomato. Sauté them in the cooking oil for 8 minutes, then add the beaten eggs and scramble them for 2 minutes; set aside.
- Shape 8 balls of dough and flatten them between two sheets of plastic into discs about 1 cm thick.
- Spoon the filling onto half of the discs, cover with the remaining discs and press the edges to seal.
- Fry the montucas in oil at 170 °C, about 4 minutes per side, until nicely golden, then drain and serve.
Variations and tips
Cheese version. Add 50 g of grated cheese to the filling for a meltier center.
More ideas
Tamalito de maíz con frijoles (corn tamalito with beans)1 h 10 · 4 serv. · budget-friendlyCaldo de frijoles con cerdo (red bean and pork broth)2 h 20 · 4 serv.Dulce de leche cuajada (cuajada)40 min · 4 serv. · budget-friendlyHuevos revueltos con frijoles25 min · 4 serv. · budget-friendlyMachuca40 min · 4 serv.Sliced Plantain with Beans (plátano con frijoles)40 min · 4 serv. · budget-friendlyBean pupusas (pupusas de frijol)45 min · 4 serv.Baleadas30 min · 4 serv.
Honduras
Honduras
Honduras
Honduras
Honduras
Honduras
Honduras
Honduras
Original Ecomely recipe.