Tlacoyos are usually eaten for breakfast or during the day as a light meal. This dish is made with corn masa, stuffed with fava beans and cheese. Griddle them up and eat them with cactus salad, sauce, and cheese.
Tlacoyos are usually eaten for breakfast or during the day as a light meal. This dish is made with corn masa, stuffed with fava beans and cheese. Griddle them up and eat them with cactus salad, sauce, and cheese.
Ingredients
9 OZ / 250 G corn flour (nixtamalized)
11.5 OZ / 320 ML water
1 OZ / 30 G lard
1 TSP salt
7 OZ / 200 G fava beans (soaked)
35.5 OZ / 1 L hot water
1 TSP salt
3 EA garlic cloves
2 OZ / 50 G aged salty cheese
7 OZ / 200 G Mexican green salsa
1 EA avocado slices
3.5 OZ / 100 G fresh cheese (optional)
Directions
Add the fava beans, hot water and salt into the mixing bowl. Cook for 30 minutes / 230°F|110°C / speed 1.
Strain the fava beans using the simmering basket and reserve one cup of the cooking water for later. Add back the fava beans and water into the mixing bowl, adding garlic cloves and cheese. Chop up the mix with the measuring cup inserted for 1 minute / speed 5. Remove the puree from the bowl and set it aside for later. Clean out the mixing bowl well.
Attach the butterfly whisk to the mixing bowl then add corn flour, water, salt and lard. Mix the masa dough for 1 minute 30 seconds / speed 3.
Divide the masa into 6 balls, then flatten them slightly. Make a hole in the middle. Fill the hole with a spoonful of fava puree, and close it before rolling it out into an American football shape.
Cook tlacoyos on a skillet at high heat for a couple of minutes on either side.
Serve tlacoyos with any Mexican salsa, avocado, cheese, and enjoy!
Recipe Note
TIP:
Try to find a cactus salad, it would make a perfect pair with our Tlacoyos.
