Trolelotes Mexican Cooked Corn Snack Recipes

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TROLELOTES-- (MEXICAN COOKED CORN SNACK)



Trolelotes-- (Mexican cooked corn snack) image

This is a very popular street vendor steamy snack much in demand in Mexico, specially during winter. It's really a filling and tasty comfort food snack. Easy to prepare.

Provided by Mexi-Rosie

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

1 cup cooked corn
1 1/2 teaspoons butter
1 tablespoon crumbled mexican queso fresco or 1 tablespoon feta cheese
1 tablespoon mayonnaise
1/4 teaspoon red chili powder (or more according to taste)
salt, to taste
1/4 key lime, its juice (optional)

Steps:

  • Heat corn with its liquid if canned, if frozen, thaw and heat, with a little bit of water.
  • Season with salt to taste.
  • Drain liquids.
  • While hot-- add the butter, mayonnaise, powdered chili, and cheese in this order.
  • Taste and rectify salt if needed.
  • Add a few drops of lime juice if you like it tart.
  • Eat it hot.
  • You can use more or less of each ingredient to suit your palate.

Nutrition Facts : Calories 286.9, Fat 12.8, SaturatedFat 4.7, Cholesterol 18.9, Sodium 179.4, Carbohydrate 45, Fiber 4.8, Sugar 6.2, Protein 5.7

HOMEMADE CORN TORTILLA CHIPS, EASY CHEAP MEXICAN SNACK FOOD



Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food image

Corn tortillas (used in making Oaxaca-style quesadillas) are available at international and Latin grocery stores, and if you live in a large Latin-American community like I do then you can find corn tortillas in bags of 20-30 for like $2 or less at major grocery stores. Flour tortillas probably won't work as well for this and definitely won't have the corn flavor and base. Never spend money on premade again! You can also control how large or small you want to make them (and keep them seasoned or not) not to mention salt content if you're watching sodium intake. 32 chips is all I could fit on my convection oven's cookie sheet so feel free to use more tortillas; the methodology is all the same. You won't believe how easy it is to get restaurant-style tortilla chips without any icky unnatural ingredients!

Provided by the80srule

Categories     Lunch/Snacks

Time 20m

Yield 32 chips, 4 serving(s)

Number Of Ingredients 3

8 corn tortillas (assuming they're the small ones that have about a 6-inch diameter)
1/4 cup olive oil (Corn oil works great, so does canola oil. This is an estimate, I think I had a little left over last)
1 teaspoon kosher salt, for sprinkling (table salt works too but coarse kosher works far better. Sea salt is fab as well)

Steps:

  • Cover a cookie sheet in foil, and with a pastry or BBQ brush, brush with olive or corn oil and a small sprinkling of kosher salt. (You have to do this or else it won't come out right.).
  • Preheat the oven to 400 degrees-- make sure the oven rack is in the center.
  • Cut each tortilla into 4 equal wedge pieces.
  • Brush the pieces with olive/corn oil and lightly sprinkle with the kosher salt.
  • Bake for 6-10 minutes until the edges curl, depending on oven strength. Higher altitudes may need to cook for 15 minutes or longer.
  • Let cool for 5-10 minutes prior to eating.
  • Voila, you have natural yummy corn chips without unhealthy preservatives, hydrogenated oils, and whatnot. Serve with your favorite Mexican meal or snack food, a good salsa, or just eat plain. For some variation ideas: Soak in guacamole to make guac chips, brush tomatillo sauce or salsa on to have baked-on salsa, make spicy chips with my all-purpose Mexican seasoning, the possibilities are endless.

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