- 5 cups of water
- 4 cups of shelled corn
- 1 tablespoon of epazote
- ¼ of onion
- 1 teaspoon garlic
- Salt and pepper to taste
- La Vaquita® Crema Mexicana
- Chile piquín to taste
- La Vaquita® Queso Fresco or La Vaquita® Queso
Cotija en Polvo
- 5 lemons
- Cook the corn in the water, with the onion, epazote, garlic, salt and pepper together for 40 minutes.
- When the corn is soft, strain and simmer for another 20 minutes.
- Serve in glasses and fill them halfway first. Add La Vaquita® Crema Mexicana, chile piquín and lemon to taste and fill.
- Re-add La Vaquita® Crema Mexicana, chile piquín, lemon and sprinkle La Vaquita® Queso Fresco or La Vaquita® Queso Cotija en Polvo–whichever you like!
FLAUTAS TOSTADAS DE TINGA
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