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Corn Burritos

Burritos de Elote


9 oz. Corn kernels (not too tender), shucked
1 cup Ricotta cheese (approximately 250 grams)
1 ½ tablespoons Baking powder (approximately 16 grams)
1 cup Sugar (approximately 190 grams)
9 tablespoons Butter (approximately 135 grams)


In the metate or hand mill, grind the corn kernels. Add the rest of the ingredients to achieve a homogeneous mixture. Let the dough rest for 20 minutes.

Heat a griddle over medium heat, lightly grease it with butter the first time. Pour a ladleful of the batter and quickly spread it out like a thin crepe. When the base changes color, carefully roll it up with the help of a spatula to form a taco. Pull it to one side of the griddle to finish cooking.