Directions
- 1Mix the corn flour with salt, then gradually add hot water until you achieve a soft, pliable dough.
- 2Cover the dough with a damp cloth and let it rest for 5 minutes to ensure it hydrates properly.
- 3Divide the dough into six equal portions and roll each into a ball.
- 4If desired, place each ball between two sheets of plastic to prevent sticking.
- 5Using your hands, flatten each ball into a disc about 1 cm thick, leaving the center slightly thinner.
- 6If you have a tortilla press, you can use it to flatten the dough.
- 7Place 1 to 1½ tablespoons of filling (such as beans or requesón) in the center of each disc.
- 8Visualize the tlacoyo divided into three sections, then fold the outer thirds over the filling.
- 9Seal the tips and press to shape the tlacoyo into an oval.
- 10Heat a comal or griddle over medium heat and cook the tlacoyos for 2 to 3 minutes on each side.
- 11They are done when the masa changes color and appears firm and cooked through.
- 12Serve hot, topped with chopped onion, crumbled cheese and salsa to taste.
Ingredients
- 2 cups nixtamalized corn flour (masa harina)
- 1.25 cups hot water
- 0.25 teaspoon salt
- 0.75 cup refried beans, requesón or refried fava beans
- 0.5 cup finely chopped white onion
- 0.5 cup crumbled fresh cheese
- to taste Green or red salsa
Equipment
comal or griddleplastic sheet for shaping tlacoyos (optional)tortilla press (optional)
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