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Flor de palma/ Chochas
Instructions
1. Rinse and boil the chochas in salted water for 15-20 minutes to reduce bitterness. Drain and set aside.
2. In a bowl mix the masa with cold water until smooth (no lumps). It should feel like a thin, light sauce.
3. Heat oil in a pan and cook onion, garlic and peppers until soft. Stir in the diced tomato and cook until it softens.
4. Add in the boiled chochas and cook all together for about 6-8 minutes.
5. Pour in the masa and water mixture, stir constantly until it thickens.
6. Crack in the eggs and scramble everything together until fully cooked and,
Enjoy!
A dish made from palm flower buds, often cooked with eggs with a slightly bitter taste.
Fun fact: It's considered a delicacy of the northern region of Mexico but very rare to find sold at restaurants.
-Ingredients-
- 2 cups chochas (flor de palma), cleaned and chopped
- 4 eggs
- 2 tablespoons masa (corn dough)
- 1 cup water
- 1-2 tablespoons oil
- 1 small onion, chopped
- 1-2 garlic cloves, minced
- 1 tomato, chopped
- 1-2 serrano peppers, chopped
- salt, to taste
