Tlacoyos
 
 
Author:
Serves: 2 servings
Ingredients
  • 1½ cups masa harina (Bob's Red Mill recommended)
  • ½ teaspoon salt
  • 1¼ cups warm water
  • Filling of your choice such as refried black beans, potatoes and cheese. I have made these with beef barbacoa and they were delicious. Just be sure the filling is not too wet or it will leak out when frying.
  • Canola oil for frying
Preparation
  1. In a medium bowl, mix together masa, salt, and water. Add additional water by the teaspoon if dough seems dry. You want the dough to be quite moist for this recipe so that it doesn't crack when shaping and frying. Divide dough into 6 equal portions (8 for mini tlacoyos) and shape into balls.
  2. Using your hands or a tortilla press, flatten each ball into a fairly thick circle. Spread 1 tablespoon and up to 1½ tablespoons refried beans (if making 6) down the center of the dough making sure to leave a 1-inch border. Bring both edges of the dough towards the center and pinch together to form a tight seal. Slightly flatten the tlacoyo into an oval shape making sure not to press too hard so the beans won't leak out. Cover with plastic wrap while you continue with the rest of the dough.
  3. Heat a cast iron skillet (nonstick will work if you don't have a cast iron skillet) over medium heat. Place half of the tlacoyos in the pan and fry until they begin to char. Drizzle in a few teaspoons of oil and continue to fry until both sides are nicely charred. Continue with the remaining tlacoyos. You may serve the tlacoyos with any of these toppings: Salsa verde, shredded lettuce, pickled red onions, queso fresco, sour cream, nopalitos, cilantro, and avocado slices.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/08/15/tlacoyos/