Pues amigos! Today we’re going to share a favorito back in the streets of Mexico City.
These delicioso snacks are basico y clasico in Mexico. Tlacoyo’s are thick corn dough tortillas in an oval or rhomboid shape, usually filled with beans or fava beans, meat and topped with some queso! A very common dish in the central America, and often sold for breakfast.
Here’s a simple vegetarian recipe to make at home.
Tlacoyos are thick corn dough tortillas in an oval or rhomboid shape, usually filled with beans, pork cracklings, or fava/broad beans. They are served topped with salsa and nopales, cheese, and cilantro.
- 1kg of premium white corn dough (masa)
- 1 piece of plastic to form the tlacoyos
- 1 cup of mashed black beans
- 3 tablespoons of vegetable oil or lard
- 1 cup of green or red salsa.
- 1 cup Cotija Cheese
- ½ cup white onion finely chopped
- ½ cup of nopales
- 1 bunch of cilantro
- Knead the 1kg of premium white corn dough (masa) until soft.
- Divide into 8 pieces and cover with a wet cloth. Head a comal over medium heat.
- Grab one of the dough pieces and roll between your hands.
- Place the dough on a sheet of plastic and pat with your hands to form a thick circle.
- Spread 1 ½ tablespoons of mash beans into the center of the circle.
- Fold the circle to seal edges – forming a half moon/empanada shape.
- Hold the Tlacoyo and gently press the ends to form the pointy tips on each side.
- Plae bac on the plastic and pat with down to flatten the Tlacoyo.
- Place the Tlacoyo in the hot comal and cook each side for 2-3 minutes.
- Add oil and shallow fry for 1-2 minutes on each side.
- Top with nopales salad, salsa of your choice, cotija cheese, chopped onion and cilantro.