Recipe submitted by Jon Hinojosa
Tlacoyos is a Mexican dish of pre-Hispanic origin made of masa. Tlacoyos are thicker than fresh corn tortillas and are stuffed with chicken, cheese, fava beans, cooked ground beans, chicharron, and other ingredients before being fried or toasted.
Ingredients
2 cups of masa harina corn flour for tortillas
1-½ cups of very warm water*
1/2 teaspoon of salt
3 tbsp lard or vegetable shortening
1 tsp baking powder
2 cups shredded chicken
1 cup Oaxaca cheese
2 cups vegetable oil
1 cup of green or red salsa
½ cup Cotija Cheese or Mexican crumbled cheese
½ cup white onion finely chopped
½ cup chopped cilantro
Cubed avocado
Mexican crema or sour cream
Instructions
First, mix the cornflour, salt and baking powder, blend lard or shortening and add the water to a medium bowl. Mix well to form a smooth dough. Knead it for a few minutes until it feels soft. Divide the dough into 6-8 pieces and cover with a wet cloth/napkin. Heat vegetable oil in a sautee pan over medium heat.
Grab one of the dough pieces and roll between your hands. Place on the sheet of plastic and pat with your hands or press to form a thick circle.
Spoon about 1-½ tablespoons of the chicken and cheese in the center of the circle.
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.
Place the Tlacoyo in the already hot oil and cook each side for about 2-3 minutes, depending on the thickness. Drain on paper towels. It will take about 1-2 minutes to fry each side of the Tlacoyos.
To serve, top with garnishes.
Recipe submitted by Jon Hinojosa
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