Tortitas de Calabazas

For the tortitas

4 large Mexican zucchini, thinly sliced

1 pound of Mexican chorizo, chopped

3 egg whites, whisked and fluffy

½ cup of flour

½ cup of cooking oil

For the salsa

5 plum tomatoes

5 tomatillos

2 or 3 serrano peppers

1 garlic clove

½ onion

½ tablespoon salt

1 cup water

1 teaspoon cooking oil

Place chorizo pieces between two zucchini slices, roll them in flour then into egg whites and into hot oil, about two minutes per side. Put them on a paper towel and set aside.

Place plum tomatoes, tomatillos and, serrano peppers on hot griddle and cook about 20 minutes constantly turning them. Once cooked, put tomatoes, tomatillos and peppers into a blender and blend until made into a salsa.

Pour oil in pan, heat oil, pour in salsa and simmer for about two minutes.

Place sandwiched zucchinis over salsa, cover and simmer for another 5 minutes.

Serve with rice.

Serves about 6

Norma Lara