The codzito is a traditional snack native to the Yucatan Peninsula. It is common to eat them at any time, either at breakfast, accompanied with a little egg (scrambled or cooked) or at lunch and dinner as a snack.
It is a rolled taco that is filled (or not). Its name comes from the Mayan kots ́, which means rolled taco. It is a fried taco stuffed with pork mince, topped with tomato sauce and sopero cheese.
Although the traditional one is stuffed with pork, the codzitos can be filled with different stews and have different presentations. They are also consumed in Campeche where they are filled with roasted or fried dogfish and served with chiltomate sauce.
In Yucatan, it is also known as kots ́ito and in the traditional recipe, it is customary to add a little of the epazote plant, which according to The great book of Mexican cuisine by the teacher and gastronome Alicia Gironella, the epazote, is a plant of Mexican origin with a strong smell and numerous healing virtues.
To prepare these codzitos, you will have to make a traditional sauce from the Yucatan Peninsula called recaudo colorado, of which we share the recipe if you click here.
Below we teach you how to prepare the traditional and delicious codzitos, a traditional recipe from the state of Yucatan.
The utensils you will need to make this recipe are: a pot to cook the filling of the codzitos and the sauce, a pan to which the tacos do not stick when frying them, and a strainer.
Ingredients
For 24 units
- Minced pork 300
- Oregano 1 teaspoon
- Ground bread 2 tablespoons
- Lard 2 tablespoons
- Seedless tomato, chopped 2
- Epazote 3 chopped leaves
- Recaudo colorado 2 tablespoons dissolved in 1 cup of broth, strain
- Salt To Taste
- Vegetable oil 1 cup
- Thin Corn Tortillas 24
How to make Codzitos of the state of Yucatan
Difficulty: Easy
- Total time 1 h 45 m
- Elaboration 45 m
- Cooking 1 h
- In the butter you put to fry the meat, tomato, oregano, ground bread. 1/2 teaspoon salt and left on the fire until it starts to dry.
- It is removed from the heat, the broth is incorporated with caution, then it is covered and left over low heat until the meat is cooked.
- Strain and reserve the broth.
- With the tortillas and the meat, the taquitos are made thin like “flautas” (a rolled taco typical of Mexico, elongated that looks like that musical instrument).
- They are tied and fried in oil until golden brown. They finally slip away.
- At the time of serving, they are put on a plate, the thread is removed and bathed with the broth well seasoned and very hot.
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