Culinary Explorer
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Toqueras Dulces de la Meseta P'urhepecha
Created by Chef Lupita
The Meseta P'urhepecha sweet toquera is maiz nuevo ground with piloncillo and manteca, wrapped in fresh corn leaves, and browned at the comal's edge for cold mornings with atole.
Michoacan, the Meseta P'urhepecha, between Uruapan, Patzcuaro, and the high cold towns where corn still tells the calendar. This is where the toquera belongs. Not in a national folder called tamales, and not under some lazy label that pretends all masa is the same. Cada estado, su propia cocina, and in Michoacan the P'urhepecha kitchen has its own language: corunda, uchepo, jahuacata, tsikanarhikata, kurucha, minguiche, kamata.
Ingredients
fresh young corn
Quantity
8 ears
kernels cut from the cob, cobs reserved
masa nixtamalizada
Quantity
1 cup
fresh from the tortilleria if possible
piloncillo
Quantity
3/4 cup
finely grated
| Ingredient | Quantity |
|---|---|
| fresh young cornkernels cut from the cob, cobs reserved | 8 ears |
| masa nixtamalizadafresh from the tortilleria if possible | 1 cup |
| piloncillofinely grated | 3/4 cup |
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