No Way Jose Cuisine

This dish is made with beef tallow as the main ingredient. I saved the beef fat trimmings from a big chuck and made the tallow, also used the fat chicharrones in the masa for the pellizcadas. Although seems or some people think is unhealthy, in many places is consumed because does it help you absorb more nutrients from your food, but beef tallow is also rich in vitamins A, D, E, K, and B1. Beef tallow is considered one of the most heart-healthy fats in our diets. This is made mostly in the rural areas in Mexico or in low income households.

Beef Tallow Pellizcadas (Pinched Gorditas)

Add the beef fat trimmings in a medium to low heat pan, stir often to avoid burning it, and to allow all the fat reaching the heat to release all the liquid fat.

When the solid fat gets brown and crispy, remove it from the heat and pour everything into a bowl using a strainer; place the crispy fat (chicharrones) in a  bowl to cool it down, and the liquid fat in a  serving bowl, then in the fridge to help it get solid, faster. 

To make the salsa molcajeteada, burn the peppers in straight flame or broil them, just want to burn the skin; season with salt and crush it. 

To make the masa, add the corn masa mix into a bowl with the salt and mix, then add the water per parts because you may not need all of it, you want a firm and slightly sticky consistency. 

Crush the chicharrones and add to the masa, mix well. Divide in 6 parts and make balls, flat them with your hands rounding the edges and should be thick like 3 corn tortillas together.

Cook in a griddle or comal on medium heat for about 2 minutes on one side and flip, carefully pinch the cooked side all around the edge like building a border, same as all the center randomly. Cook for 2 minutes while you pinching. Alternate both hands to avoid burning your fingers. You can also use plastic tongs. 

Spread some beef tallow over the pellizcada season with salt and top it with salsa.