Talo with Chistorra
Originally the talo was used as bread in the Basque farmhouses called caseríos. Currently, it is a tradition to eat the talo with chistorra along with a glass of cider or txakolí at different events and popular festivities.
Equipment
- Saucepan
- Bowl
- Grill pan
- Knife
Ingredients
- 250 grams cornflour for talos
- Water mild
- 200 grams chistorra
- Salt
Instructions
- Heat water in a saucepan or directly in the microwave.
- Put the cornmeal in a large bowl or directly on the counter. Make a hole in the center and add a pinch of salt.
- When the water is warm add it little by little to the flour in the hole that has been made before. Knead and continue adding water little by little until a compact and homogeneous dough is achieved. If too much water is added, add a few extra grams of cornflour to compensate.
- Make 4 balls of the same size and flatten them by hand until you get round and very thin talos.
- The talos are heated on both sides on a grill pan over high heat for a few minutes on both sides. When the talo is cooked on both sides and some parts begin to acquire a darker tone, we reserve them on a plate.
- Next, we cut the chistorra into 4 pieces and fry them to taste.
- Finally, we place each piece of chistorra inside each talo and serve at the moment.