Mexican Pellizcadas with Salsa Roja on the Grill

Introduction

Pellizcadas with Salsa Roja are thick, handmade corn tortilla cakes with pinched edges, grilled to perfection on the Arteflame. Topped with rich red salsa and crumbled cheese, they boast an irresistible smoky flavor. The flat cooktop griddle ensures even searing without burning, giving you perfectly grilled Mexican street food straight from your backyard.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 teaspoon salt
• 1/2 cup red salsa (salsa roja)
• 1/2 cup crumbled queso fresco
• 2 tablespoons butter
• Fresh cilantro for garnish
• 1/2 cup refried beans (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins and light the paper.
3. Wait about 20 minutes until the grill is at optimal cooking temperature.

Step 2: Prepare the masa

1. In a bowl, mix masa harina, warm water, and salt until a dough forms.
2. Knead the dough for a few minutes until smooth.
3. Divide the dough into palm-sized balls and flatten them into thick discs, about 1/4 inch thick.

Step 3: Grill the pellizcadas

1. Grease the flat cooktop with butter for extra flavor.
2. Place the masa discs on the Arteflame griddle near the hotter center zone.
3. Grill for about 1-2 minutes on each side until lightly golden.
4. Remove from the grill and immediately pinch the edges to form a raised border.

Step 4: Add toppings and finish grilling

1. Spread a thin layer of refried beans on each pellizcada (if using).
2. Spoon salsa roja over the top.
3. Place back on the flat cooktop for another minute to heat up.
4. Top with crumbled queso fresco and fresh cilantro.

Step 5: Serve and enjoy

1. Transfer to a serving plate.
2. Enjoy the smoky, grilled flavors straight from the Arteflame!

Tips

• Use freshly made masa for the best texture and flavor.
• Press the edges while the pellizcadas are still warm to shape them easily.
• If making a large batch, keep them warm on an outer, lower-heat zone of the Arteflame.

Variations

1. Spicy Chorizo: Add grilled crumbled chorizo for extra heat and savoriness.
2. Avocado Delight: Top with sliced avocado and a drizzle of lime crema for a creamy finish.
3. Smoky Chicken: Shred and grill a chicken breast on the flat cooktop, then add on top.
4. Black Bean & Corn: Mix black beans and grilled corn together for a hearty veggie option.
5. Pepper Jack Fusion: Substitute queso fresco with melted pepper jack cheese for a spicy kick.

Conclusion

Cooking Pellizcadas with Salsa Roja on the Arteflame grill gives an unmatched smoky flavor and perfect texture. The even heat distribution of the flat griddle ensures crisp edges and evenly warmed toppings, making this Mexican street food a backyard favorite.

Best pairings

• Grilled carne asada
• Fresh guacamole and tortilla chips
• Horchata or a cold Mexican lager