It was in the 16th century that the Spanish conquered the Aztec Empire. The basis of Mexican cuisine is the same food staples that Mesoamericans have historically consumed, such as corn, beans, squash, chili peppers, but Europeans introduced numerous other foods, most notably meat from domesticated animals, dairy products (particularly cheese), and various herbs and spices.
However, key ingredients in Mexican cuisine are native to Mesoamerica, such as chili peppers of a variety of colors and varieties. Now we are exploring Mexican foods that start with M.
List Of Mexican Foods That Start With M
Makaca traditionally consists of spice-rubbed, pounded, dried, and shredded beef or pork that is marinated. My grandma used to do this when I was a child (before my time). She would hang beef with nets to prevent flies and bugs from harming it.
Rehydrating the masaca allows it to be made into tacos, flautas, and burritos. In addition, my favorite way to prepare machaca is with scrambled eggs, tomatoes, and onions as a tasty skillet breakfast or machaca topped with scrambled eggs in burritos.
Additionally, you can add finely diced jalapeo or homemade salsa if you want to add some heat. So, I made this recipe using leftover shredded brisket since I have no beef hanging out to dry.
Homemade Machaca Recipe
- 1 tablespoon olive oil
- ½ cup red onion, chopped
- 2 roma tomatoes, chopped
- 1 jalapeño, diced (optional)
- 2 cups shredded brisket or 1 cup carne seca, dried beef
- 8 eggs
- salsa of your choice
- flour tortillas
- For 2 minutes, saute onions in olive oil in a large skillet. In addition to the onions, add the tomato, jalapeo (if using), and brisket or dried meat and cook for 2 to 3 more minutes.
- In the meantime, whisk eggs in a medium bowl, add to skillet, and cook for 2 to 3 minutes or until completely cooked.
- You can serve this dish with your favorite salsa and flour tortillas.
|Nutritional Value of Machaca|
2. Maguey Worm
Rather than a worm, maguey worms are caterpillars. These caterpillars live on agave plants, or maguey plants (pronounced “mah-GAY”), which are also native to tequila. Among the most prized insects eaten in Mexico are the red and white maguey worms. They were once a vital source of protein for the Aztecs. Their taco fillings are succulent and crispy.
There are two different kinds of red and white worms, each of which begins life as a larva in an agave plant. A white Tequila Giant-Skipper butterfly can be produced by the white worm, while a red Comadia redtenbacheri moth can be produced by the red variety.
Larvae in Mexico’s central states are cut short from their journey by harvesters who drive the countryside, searching for signs of worm activity on plants. After obtaining their larvae loot, the insects sell them on the local market, where strings of dried maguey worms hang from stalls like necklaces and overflow from baskets.
There are even restaurants in Mexico City offering worms for as much as $30, a high-end interpretation of the humble dish.
In addition to adding flavor to moles and soups, maguey worms are often used to decorate tacos served in warm tortillas with guacamole, and to add a nutty flavor to rice soups. Sal de gusano (burnt worms, salt, and red chile) is a smoky powder that pairs well with lime and mezcal slices for those who might not feel like eating the whole animal.
Do you want to know what that worm is doing at the bottom of your Tequila? The red maguey worm usually lives in the bottle because its presence in mid-20th-century marketing was intended to entice customers to buy mediocre liquor.
Maguey Worm Salad Recipe
- 5 c. Vegetable oil
- 4 c. Maguey worms, cleaned
- 8 x Tortillas
- 8 x Balls fresh masa, 1 inch in diameter
- 8 x Limes, sliced
- 2 x Fresh cactus flowers (optional
- In the packet from the other board, I forgot to include this. The following recipe was sent to me by Karin Brewer. Her house is surrounded by a large, semi-permanent black hole, and she doesn’t seem to be able to escape it. Where has she been?
- A popular Mexican specialty is maguey worms, which grow abundantly in Hidalgo state. Until a few years ago, people sold worms in cocoons on the street. The dish has become popular today.
- Heat 1 c. vegetable oil in a thick skillet and cook worms until crispy. Remove from oil, pat dry with paper towels.
- Heat 4 c. canola oil or oil for deep frying in a deep saucepan. Tortillas should be pressed into a mesh strainer and fried until crisp and shaped like the strainer. They should be drained well on paper towels.
- Each of the eight plates should have a little ball of masa and a tortilla on it.
- Fix the “baskets” in place by pressing them firmly on top. Place worms in each tortilla.
- Sprinkle flower petals and lime slices on top. Add guacamole and green sauce on the side.
- With tequila or pulque, this appetizer is delicious.
- It is also possible to stuff tacos with worms.
- This recipe serves eight people.
The traditional Mexican dish called manchamanteles is made with a variety of meats, vegetables, fruits, and chili peppers. The dish’s name means ‘tablecloth stainer’, perhaps due to its deliciousness, which means people will consume it quickly and stain the tablecloth.
There are several ingredients that are usually included in manchamanteles recipes, including tomatoes, pineapple, apples, pears, almonds, onions, pork or turkey, and chorizo. To get the most out of this exotic stew, serve it with white rice and warm tortillas.
A spicy tomato sauce and broad chili are combined in this recipe typical of Oaxaca. Try making it for your loved ones. Slices of banana or pineapple can also be added.
- Select all ingredients
- 5 ancho chiles, washed and deveined
- 2 liters water
- 4 tomatoes, washes
- oils, the necessary
- 1-kilo beef steak, ball
- salt, to taste
- 1 onion
- 1/2 garlic, without the heart
- 1 pinch cinnamon powder
- 7 cloves
- 1 pinch ground pepper
- chicken consommé, to taste
- 2 teaspoons sugar
- The wide peppers should be boiled in half a liter of water since the peppers are soft, and the tomato should also be boiled. At the end of cooking, the vegetables must be soft. Cook the steaks in the pressure cooker in a bed of oil, adding a pinch of salt between each steak, then cook for 5 minutes.
- In the same pot you used to boil the chiles, grind them with the onion and garlic. Combine until the mixture is uniform.
- In a mortar and pestle, grind salt, cinnamon, cloves, and pepper until they are fine. Reserve now!
- Pour the sauce you made into a saucepan and heat it. Then add the chicken consomme and salt and pepper mixture to it and let it boil for about 15 minutes. Slowly add steaks to the saucepan. The water can be added to make it thinner if it is a bit thick.
- Taste the mixture and add sugar if it seems too spicy to you.
- Extinguish the flame after one last boil.
In the Mexican state of Oaxaca, memelas are fried or toasted cakes made of masa topped with a variety of fresh ingredients and served as antojitos. Memelas originated back in prehistoric times.
The shape of these tortillas is usually oval or oblong, which makes them similar to fresh corn tortillas. In other parts of Mexico, the almost identical sope and huarache are called memela and are topped differently.
A tortilla press is used to flatten the corn masa. It is then indented and placed over a hot comal or griddle. Toppings include black beans, salsa, shredded cabbage, mole negro, guacamole, and cheese. The tortilla-like base is cooked until it becomes crisp and charred on the grill and chewy like a medium-well steak.
Memalas traditionally only includes cheese and bread, but now they are topped with a variety of ingredients. Besides the traditional vegetables, modern versions include potatoes and sausage or tinga (shredded chicken with tomatoes, onions, and chiles).
Restaurants serving Oaxacan / Mexican cuisine in the United States have been serving memelas since the 1990s.
Weekends weren’t filled with fluffy pancakes when I was a kid. I grew up eating memelas. This is a griddled mass disk that is slightly crisp around the edges but stays soft inside. The syrup I normally eat was replaced by bean paste.
As an alternative to fresh fruit compote, I served salsa topped with queso fresco. Memelas were an important part of my childhood. To this day, we still have them when returning to Oaxaca, since we’ve been eating them since before I can remember. There’s a woman named Flavia who serves my favorite foods in the Mitla market.
Makes 16 memelas
- 2 pounds (910 g) fresh masa (store bought or homemade)
- 1⁄4 cup (50 g) Aciento
- 1⁄2 cup (120 ml) Black Bean Paste
- 10 ounces (280 g) queso fresco, crumbled
- Any salsa you have on hand
- Create balls 3 inches wide (7.5 cm) and 55 grams in weight (set them aside). Use a tortilla press with a plastic liner to press each one separately. Pressed balls should have a diameter of about 12 cm (5 inches).
- On medium heat, heat a nonstick griddle or cast-iron skillet. Ensure that each mema is transferred to the comal carefully. Continue doing this until the tortilla is fully cooked on each side.
- The memelas will start to look like little boats if you fold up the edges while the memelas are still really hot. Slit the middle of the paper with a knife. Then layer on 112 teaspoons of beans and 12 teaspoons of seat.
- Cook the memelas until the bottoms get a bit crisp by returning them to the hot comal, bean side up.
Crumbled queso fresco can be added as a finishing touch. Top the tortilla with salsa after the cheese gets warm. Once the cheese gets warm, remove the tortilla from the heat.
|Nutrition Facts About Memela|
It’s hard for me to last a month without consuming a menudo, so it’s on the top of my comfort food list. The term “obsession” is often used to describe my addiction to this food, but I just consider it a necessity, a basic necessity I cannot live without.
Menudo is known in Mexican cuisine as pancita, which means “little stomach” or “little gut” or “stomach sauce” that is made from cow’s stomach (tripe) simmered in red pepper broth. As part of the seasoning, hominy, onions, limes, and oregano are used. Tripe and chili sauce is not included in the Filipino version of the same dish.
Authentic Mexican Menudo Recipe
We present you with an authentic Mexican Menudo Recipe that will surprise you with its taste!
- 2 Pounds of Rumba Meats Honeycomb Tripe
- 1 Liter of Water
- ½ White Onion
- 1 head of garlic about 4-5 cloves
- 1 Branch of Fresh Oregano
- 1 Branch of Fresh Rosemary
- Guajillo Sauce 2 pasilla peppers, 2 guajillo peppers, salt, pepper, cumin, clove of garlic
- 1 Can of Beef Stock
- 1 Can of Hominy
- 2 Potatoes cut into medium-sized cubes
- Use water and vinegar to clean the tripe, and then rinse it thoroughly.
- The outer edges of the tripe should be trimmed with fat.
- Cook the tripe in boiling water for about 25 minutes after chopping it into small chunks.
- Rinse the Tripe again after draining the water. Set aside.
- Pour a liter of water into a large pot along with garlic, onion, salt, fresh herbs, beef stock, potatoes, and tripe.
- Cook for 20 minutes after bringing to a boil.
- The guajillo sauce is made by boiling the pasilla and guajillo peppers in water for 15 minutes after removing the seeds and stem. Once the peppers are softened, drain the water and blend them with one clove of garlic, salt, pepper, onion, and cumin. The mixture should be strained.
- To the pot with the rest of the ingredients, add the guajillo sauce and hominy and let simmer for an additional 10 minutes.
- Lime, onion, and cilantro should be served with this dish.
|Nutrition Facts of Menudo|
Mexico’s central region, particularly the Basin of Mexico, is famous for its mixiote; a traditional pot-barbecued meat dish. An oven version is also available. This dish is usually made with lamb or mutton, but it can also be made with chicken, pork, or lamb.
Besides spiced pasilla and guajillo peppers, cumin, marjoram, bay leaves, cloves, and thyme, the meat is cubed with the bone and is seasoned. Maguey or century plants are wrapped in small packages made of the tough, semi-transparent outer skin of their leaves, which give them their distinctive flavor. Meat is often packaged with diced nopales before it is wrapped.
Chicken Mixiotes Recipe
Among the thousands of Mexican dishes that are popular, mixiote is one of the most popular. There are many kinds of fillings available, including beef, chicken, fish, mutton, pork, and shrimp. It’s a bit tricky to prepare and requires some patience, but it’s worth a shot.
- 1 kilogram chicken
- 1 ancho peppers
- 10 guajillo peppers
- 1 morita pepper
- 1 pinch oregano
- 1 pinch Thyme
- 1⁄2 teaspoon cumin
- 3 Peppercorns
- 2 Bay Leaves
- 3 clove
- 2 cloves of garlic
- 1 pinch Salt
- 500 gr cactus paddles
- 1 cup Onion
How to Make Chicken Mixiotes:
- Mixiotes are prepared by boiling 3 cups of water with the seeds and stems of the chilies and letting them soften for about a minute. For the marinade to not strain, make sure the chilies are seedless.
- Several cloves of garlic, oregano, thyme, cumin, cloves, fat peppers and bay leaves should be added to the chilies after they are already soft and warm.
- Two cups of cooking water from the chilies should also be added.
- Allow the pieces of chicken to sit in the marinade for at least an hour. To reinforce the flavor of the marinade, allow the chicken to marinate for a night.
- Once the cactus paddles and onions have marinated, spread an aluminum leaf, add chopped onions and salt to taste. For chicken mixiotes made with mixiote leaves, moisten the leaves for at least 10 minutes before you begin assembling them.
- Place a piece of chicken on top of the marinade and drizzle with more. Sprinkle it with salt to taste.
- Fold the ends inwards, starting with the two longer sides and then the two shorter sides. Cook the steamed chicken mixiotes over low heat for one hour with the fold-up to prevent spills. Make a sachet out of the mixiote sheet and secure it with cotton thread if you are using the sheet.
- Serve the mixiote carefully on a deep plate and on a deep plate. You are going to love this delicious chicken mixiotes recipe with cactus paddles!
Nutrition Facts of Mixiotes
Per serving per 100 g
7. Mole De Olla
Mexican traditional soup mole de olla. As part of the dish, xoconostle, squash, zucchini, green beans, corn, potato, needle meat, and chile guajillo sauce are infused with chili pasilla and garlic. With slices of chopped serrano pepper and lemon, the broth is seasoned with onion, garlic, and epazote. Mole is slang for a sauce or assortment of ingredients.
I envision a large cazuela (pot) filled with bubbling chili colorado and chocolate sauce when I think of a traditional Mexican mole. The ingredients in some mole recipes can number up to 25. When I was a kid, my mom used to make a big pot of caldo de res, a beef soup with chunky vegetables.
Almost every day, we ate corn, potatoes, carrots, cabbage, and pumpkin (zucchini) as vegetables. Poached meat produced a simple broth made from beef stock rendered down. The Nahuatl Aztecs used the word mole.
Essentially, mole means sauces, stews, or concoctions. Could you explain this to me? Is it a soup (broth) or a mole? Over time, I believe the recipe evolved from the combination of Mexican ingredients found in traditional kitchens. I believe that the most delicious recipes are developed by mixing and matching the flavors you love. This is one of my favorites!
Mole De Olla Recipe
It is delicious and healthy to prepare a mole de olla.
Servings: 10 bowls of soup
- 1 pound beef short ribs
- 1 pound beef, cut into chunks
- Marrow Bones optional
- 3 liters water
- 1 head garlic
- 1 white onion small
- 3 bay leaves
- 4 tbsp salt
- 2 corn cobs cut into four pieces
- 1 chayote chopped into bite-size pieces
- 2 Carrots chopped into small pieces
- 3 red potatoes chopped into small pieces
- 1 squash chopped into small pieces
- green beans
- 1/2 cabbage head cut into small pieces
- 2 mint leaves
- 1/2 cup tomato sauce
- Boil the water, ribs, chunks of beef, garlic, onion, salt, and bay leaves for 30 minutes with the beef ribs. A wooden spoon can be used to remove some foam.
- Remove the onion and garlic after 30 minutes, then add the corn, carrots, green beans, and chayote and cook for an additional 30 minutes over medium heat.
- Continue cooking until the beef is tender for another 20 minutes, adding the potatoes, squash, mint leaves, and cabbage.
- Lime and tortillas should be served with this dish.
Nutrition Facts of Mole De Olla
Serving: 1 Bowl of Soup
8. Mole Poblano
The history of the region we now call Central America can be traced back to the Poblano Mole, a traditional dish of Mexico. Usually served with turkey or chicken, Mole Poblano is a dark reddish-brown sauce.
The Mole Poblano can be prepared in virtually unlimited ways despite the fact that it contains approximately 25 ingredients. Chili peppers, chocolate, bananas, almonds, pumpkin seeds, cinnamon sticks, anise, and cloves are some of the main ingredients found in the dish.
Mole Poblano contains eight ingredients that are very interesting not just because they are essential ingredients, but also because their histories date back thousands of years to the ancient, pre-Columbian empires of Mesoamerica.
Mole Poblano Recipe
“Mole Poblano” at home means a birthday party, a big celebration, or an especially significant occasion. Mole Poblano is a dish that I learned how to make from an aunt who resides in Puerto de Veracruz, in Veracruz.
For the chicken:
- 1 Large chicken cut up in pieces
- About 8 cups of water
- 1 Small onion cut up in pieces
- 3 Garlic cloves
- Salt to taste
For the Sauce:
- 6 Mulato peppers
- 4 Ancho peppers
- 6 Pasilla peppers
- 1 Tablespoon of reserved pepper seeds
- 6 Whole cloves
- ½ Teaspoon black peppercorn
- ¼ Teaspoon coriander seeds
- ¼ Teaspoon Anise seeds
- ¾ Cup sesame seeds
- ¾ Inch of Mexican cinnamon stick
- ½ Cup of raisins
- ⅓ Cup unskinned almonds
- ⅓ Cup peanuts
- 1 Corn tortilla
- 3 Small slices of french bread
- ⅓ Cup of raw pumpkin seeds
- ½ Small white onion sliced
- 2 Medium roasted tomatoes
- 3 Garlic cloves roasted
- ½ Large ripe dark-skinned plantain peeled, thickly sliced
- 1 Tablet of Mexican drinking Chocolate* About 3.1 ounces.
- The reserved broth from the cooked chicken.
- ½ Cup of oil or lard to fry the ingredients
- Salt to taste
- Cook a small amount of lard over medium heat in a large saucepan. Once the onions are halved and the garlic cloves are soft, add them to the pan and cook until softened. The onions can now be discarded. Remove and reserve the garlic. Fry the onion, garlic, tomatoes and tomatillos in the lard infused with the herbs. Set aside.
- Sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise, and cinnamon should all be toasted until aromatic in another large skillet. Remove from heat and reserve.
- Combine the reserving garlic with the onion mixture, the nut mixture, croissant pieces, tortilla pieces, and 1 1/2 quarts of chicken stock in a blender. Puree until a smooth mole forms. Stir into a large stockpot until well blended.
- Prepare the mulatto, ancho, pasillas, and chipotles by seeding and deveining them. Heat lard in a skillet. Add the chiles and saute until soft. Chilies are blended in a blender, then strained into the mole pot. Stir constantly while adding the chocolate and sugar to the pot over low heat. The remainder of the chicken stock can be added little by little, stirring until the mole reaches the desired thickness.
Nutrition Facts of Mole Poblano
Spanish and Mexican cuisines use the term mollete to describe certain types of bread. Mollete is a bread roll in Spanish, while bolillos is the name of the Mexican dish. Spanish andalusians make this dish with bread rolls, known as ‘molletes’. They are sliced, toasted and sometimes covered with lard, which is a paste made of red paprika that has been seasoned with herbs and spices.
Traditional mollete recipes from Antequera, Malaga, are a popular breakfast choice there. The recipe for Mollete has been influenced by other cultures.
Variations of Molletes Recipe
Alternatively, bolillo can be made sweet by spreading butter over it and topping it with honey or sugar. Afterward, the bread is baked until crisp. Many people also enjoy adding bacon, ham, chorizo, and mushrooms to molletes.
Muffins can be made differently by adding refried beans, shredded queso blanco cheese, salsa, or even chili sauce as a topping. A hot and crispy bolilo is served by grilling it until it melts the cheese.
Traditional Mexican Molletes Recipe
Mexican open sandwiches served with salsa and refried beans. A delicious option for breakfast, lunch, or supper.
- 4 bolillo rolls, sliced in half lengthwise
- 3 tablespoons butter, room temperature
- 1 (16 ounces) can refried beans, heated
- 1 (7 ounces) package Borden® Southwestern Cheddar & Monterey Jack Shredded Cheese
- Mexican salsa or pico de gallo, for serving
- A temperature of 400 degrees F (200 degrees C) should be reached in the oven. A parchment-lined baking sheet should be used.
- The middle of the bread halves should be removed so that more toppings can be added. Each half should be spread with about 1 teaspoon butter.
- 2 to 3 tablespoons of warmed refried beans should be spread on bread. The shredded cheese on the beans can be a combination of Cheddar and Monterey Jack. Prepare a baking sheet by placing bread halves on it.
- During the cooking process, bake the bread until it becomes crispy and the cheese has melted.
- Molletes can be topped with Mexican salsa or pico de gallo.
|Nutrition Facts of Traditional Mexican Molletes|
It is a type of filled pastry made from corn, which is usually eaten as an appetizer or snack in Mexican cuisine. It consists of lard or oil-fried dough filled with various ingredients, made from masa, sometimes blended with mashed potatoes.
Among certain areas, molotes are rolled into cigar-shaped or oval shapes, while in other regions, they are formed into half moon shapes similar to empanadas.
In addition to using two kinds of flour – corn and all-purpose, molote is often filled with quesillo (a cheese similar to Oaxaca), chicken tinga, potatoes, and mushrooms before being deep fried to golden perfection.
Molotes stuffed with pineapple and ham can even be found at some sellers, but quesillo and epazote have always been favorites. During my final exams in college, molotes were a great low-cost option and a great post-party dinner.
An antojito made with masa and wheat flour, molotes are crisp and crunchy. Serve them with delicious fillings such as cheese and poblano peppers to complete your snack.
Guide to making molotes. These crunchy snacks are made from cornmeal. Make your own molotes with this recipe.
Molotes Ingredients List
- 4 large plantains
- Salt to season just a pinch
- 1 cup of queso fresco cut into 1½ inches sticks
- ½ cup refried black beans
- 1½ cup vegetable oil for frying
- ½ cup crumbled queso fresco
- ¼ cup Mexican cream
- Spicy salsa
Molotes Recipe Step by Step
The following is a recipe for one of the most hearty molotes you will ever taste. It is very simple to make, and you can get it ready in no time at all. If you’re interested in a step-by-step preparation, you can watch the video that follows. Using this video, you can prepare a delicious meal.
- Prepare a huge pot with plantains (whole and unpeeled). The bananas should be cooked for 12-15 minutes after adding one cup of water to the saucepan and steaming over medium heat for the bananas to burst and the peels to open.
- Allow the bananas to drain after removing them from the water. Mix the banana peels in a large bowl.
- Mashing the plantains with a potato masher is easy. Before handling the plantain mixture, let them cool for no less than one hour. Store the mashed plantains in the fridge until they have cooled.
- The oil should be heated to a medium-low temperature. Due to the plantain’s high sugar content, molotes will burn quickly if the oil is too hot.
- Roll out a third of a cup of the plantain mixture like a tortilla using a piece of plastic wrap. Top with a stick of cheese and about 12 tablespoons of beans.
- Holding the corners of the plastic, fold the mixture in half as if you were making an empanada. Using your hands, gently form the molotes into an oblong shape.
- Keeping an eye on them so they don’t burn, gently place each molote into the warm oil and fry. Flip the molote as needed until the golden brown color is achieved. Set the pan on paper towels to absorb the remaining oil after removing it from the oven.
|Nutrition Facts of Molotes|
|Vitamin C||23 mg|
Blood sausages include moronga, rellena, and blood sausages. Argentinean, Cuban, Colombian, Puerto Rican, Central American, and Mexican cuisines are known to use it. The casing of the pig’s large intestine in which the spices, herbs, onions, and chili peppers are added is boiled for several hours in herbs, spices, and herbs (such as ruta, oregano, and mint).
“Red chili ” or “green chili” sauce is served with it. Served pan-fried with fresh onions and jalapeo peppers, it is served in central Mexico as a filling for gorditas and tacos. The Yucatan Peninsula calls this sausage morcilla and it is typically served with other sausages (buche) and a mixture of pickled onions, cilantro, and spices.
Moronga, rellena, or blood sausage is a sausage that has been wrapped in a pig’s intestine and cooked with a variety of spices (such as oregano and mint). There is nothing like it – it’s considered a delicacy in Mexico.
- 1 lb pork post
- ½ lb of rice
- 3 onions
- 8 cloves of garlic
- Coriander to taste
- Peppermint to taste
- Salt pepper to taste
- Chili to taste
A hearty moronga recipe can be found below. It’s a quick and easy dish to make. If you would like a step-by-step preparation, you can also watch the video below. This video will guide you through the preparation process.
- The animal guts should be cleaned and soaked in lemon and sour orange for about 30 minutes.
- Par-boiling the rice is followed by cutting the meat on a board, adding the rice and adding small pieces of potato.
- Blood preparation is a process. Once the blood has been well-beaten, the onion, chiltoma, chile, coriander, mint, and garlic are minced in extremely small pieces and added to the blood, along with the rice and cooked meat, before being beaten well and tasted for salt and pepper.
- When the guts are filled, the dough is tied in and cooked over hot water for some time in a pan.