‘Codzitos’, the name of this dish comes from the Mayan ‘kots’ which translates into “rolled up”.
The funny thing about these tacos is that they are empty inside, so they are ‘tacos de nada’ or empty tacos.🤯
‘Codzitos’ are made from tightly rolled corn tortillas which are fried to a golden consistency. And when combined with the tomato salsa and cheese, it brings out the best of all the ingredients. 😋👌
More than a dish, it is a snack that can be eaten at any time of the day or to accompany a main dish.
- 16 corn tortillas
- 250 gr vegan feta cheese substitute with any crumble cheese
- Vegetable oil
- Cotton thread any colour
For the salsa
- 4 tomatoes
- 1 habanero chilli
- 1 garlic clove
- ½ white or brown onion
- ½ cup veggie stock
- Salt and pepper to taste
- In a hot pan, reheat the tortillas on both sides until soft, then roll them as tightly as you can, tie each roll with a cotton thread, and reserve.
- Cut the stem off the habanero chilli and remove the seeds. In the same pan used for the tortillas, char the tomatoes, garlic, onion and the habanero, stirring constantly so that they are evenly blackened.
- Once charred, blend together with the veggie stock. Heat a little oil and sauté the salsa adding salt and pepper to taste. Cook over low heat for about 10 minutes.
- Heat enough oil to fry the tortilla rolls. Let them fry for a couple of minutes and turn them. Let them sit in a bowl with a napkin to absorb the excess oil.
- Remove the thread from the tortillas and serve in a large plate, cover with the salsa, crumble the cheese and add on top
- ¡Buen provecho!