Directions: |
Directions:1. First, mix the cornflour with the water and salt in a medium bowl. Mix well to form a smooth dough. Knead it for a few minutes until it feels soft. Divide the dough into 6 pieces and cover with a wet cloth/napkin. Heat a griddle/comal over medium heat.
2. Grab one of the dough pieces and roll between your hands. Place on the sheet of plastic and pat with your hands to form a thick circle.
3. Spoon about 1-1/2 tablespoons of the bean paste in the center of the circle. Do not add more beans than needed, as they might leak if you add too much.
4. Fold the circle to seal the edges, forming a half moon/empanada shape. Then, with your two hands, hold the Tlacoyo and gently press the ends to form the pointy tips on each side. Place back on the plastic and pat with your fingers to flatten the Tlacoyo.
5. Place the Tlacoyo in the already hot griddle/comal and cook each side for about 2-3 minutes, depending on the thickness. You can add the oil or lard at this time, or warm the oil/lard in a separate skillet and then slightly fry the Tlacoyos afterward. It will take about 1-2 minutes to fry each side of the Tlacoyos. Some people deep fry them, but in this case, we’re just giving them a slight pan frying.
2. To serve, top with nopales salad, salsa, crumbled cheese, and chopped onion. |
Personal
Notes: |
Personal
Notes: 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. As a common dish in the central states of the country, Tlacoyos are often sold for breakfast. I put Tinga, poached eggs, Avocado and sour cream.
|
This recipe for Tlacoyos is from