Rellenos de guisquil - 😱😋 - A TODOS les gusta esta comida!

Welcome to the channel, today I will show you how to prepare rellenitos de guisquil.

I bought some guisquil, and the more I peel, the bigger the slices will be.

Put on a glove to avoid the milky substance from the guisquil sticking to my hands.

Make a careful cut to peel the guisquil, then repeat this for all pieces.

Place the peeled guisquil in a pot with water.

Add a little salt to the water before it boils.

Once the water is boiling, add the guisquil slices carefully to avoid breaking them.

Let the guisquil cook without overcooking to prevent them from breaking apart.

While the guisquil is cooking, prepare the cheese filling by microwaving the cheese for a few seconds to soften it.

Mash the cheese well, adding a little milk if it feels too dry.

After about 15 minutes, check the guisquil to ensure they are not overcooked.

Once cooked, remove the guisquil from the water and place them on a paper towel to drain excess water.

Let the guisquil cool completely before adding the cheese filling.

Prepare the tomato sauce by boiling 15 tomatoes, a small onion, a piece of chili, a jalapeño, and 3 cloves of garlic together for about 10-15 minutes.

After boiling, remove the skins from the tomatoes.

Once the guisquil is cool, flatten them to form a type of tortilla.

Place the cheese filling in the center and cover with another guisquil slice.

Prepare the egg mixture by beating the eggs until fluffy, about 5-6 minutes.

Coat each guisquil with all-purpose flour on both sides to help the egg stick.

Heat oil in a wide pot until hot, then carefully place the guisquil in the oil to fry.

Fry until golden brown, turning them carefully to cook evenly on both sides.

Equipment Needed

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