Instructions: Cook the peas and mash them up. Mix the corn dough and lard together. Form thick tortillas (1/4 inch thick) and, stretch them into an ovoid shape.

Fill them with peas, heat them on a comal (a dry iron frying pan may be substituted) and then fry them, forming tlacoyos. Peel the tomatoes and liquify them with a little serrano chili, water and salt. Fry the mixture until the flavor peaks. Pour the sauce on top of the tlacoyos

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