Mini Elote Tlayudas
WHAT YOU NEED
- 12 corn tortillas, cut with a 2 ½ inch round cutter
- 2 cups of refried black beans
- 4 ears of corn, grilled and removed from cob
- 1 tablespoon olive oil
- 1/2 cup chicken or vegetable stock
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1 cup Cacique® Crema Mexicana Agria
- 1 cup crumbled Cacique® Ranchero® Queso Fresco
- 1/4 cup fresh cilantro, washed
HOW TO MAKE IT
- For Mini Tlayuda shells: Preheat oven to 400 degrees. Place rounds on baking sheet and spray with nonstick baking spray. Bake until crisp, about 10 minutes.
- Place refried beans in a saucepan over medium heat. Stir occasionally to prevent sticking and to warm through, about 5 minutes.
- For Elote sauce: Heat oil over medium high heat in a large sauté pan. Add the roasted corn and sauté until warmed through. Season with salt, pepper and cumin, reduce heat to low. Add stock and crema, stir and simmer for 3 to 4 minutes until sauce thickens. Remove heat, stir in crumbled queso and cilantro.
- To Assemble: Spread refried beans over each mini Tlayuda shell and top with warm elote sauce.
