Tlacoyos are a popular Mexican street food for breakfast. I recently got a chance to taste it while passing through a predominantly Hispanic town. It tasted so good that I had to ask for the recipe and it came out exactly how they made it in the restaurant.
|Preparation Time||40 minutes|
|Masa flour||1.5 cup|
|Vegetable oil||1 tsp|
|Black beans can||10 oz|
|Onion||1/2 cup chopped|
|Queso cheese or paneer||1/2 cup|
|Salsa verde||14 oz|
|Vegetable oil||3 tbsp|
- Mix the masa flour, the salt, 1 tsp of oil and rub the oil in the flour thoroughly.
- Use warm water to knead the dough from the flour mixture. Use the ball of your palm to rub the dough for a few minutes to make the dough more cohesive for better pliability. Let it rest covered for 15 minutes.
- Chop the onions and the cilantro finely. Crumble the queso cheese or paneer.
- Strain the black beans for about 15 minutes so that they are almost dry and then mash them finely using a fork.
- Divide the dough in about 8 equal parts and roll them into balls.
- Flatten a ball on your palms to about 3 inches in diameter.
- Place about 2 tsp of mashed beans on the flattened dough and seal it back into a ball.
- Flatten the ball again on a rolling board using some dry masa flour into a thick 3 inch diameter tlacoyo. Be gentle so that the filling does not come out.
- Heat a griddle and place the stuffed tlacoyo on the griddle. Flip it when you see bubbles forming at the bottom.
- Lower the heat to medium and cook the other side for about 30 seconds.
- Oil each side a bit, turn up the heat and cook till you start to see some brown spots. You don’t need to brown it too much, just enough to get it cooked from both sides.
- Remove it from the griddle and repeat with other dough balls.
- To serve, place the tlacoyos in a plate and cover it generously with salsa verde at room temperature. Sprinkle chopped onions, cheese and cilantro and Tlacoyos are ready to eat.