cheese(queso fresco, mozzarella, feta or any cheese you prefer)
Make pico de gallo:
Cut the tomato into cubes, chop the onion, cut the green chilies into small pieces. Put everything in a bowl and add the finely chopped cilantro.
Add the lemon juice and a little salt. Mix the ingredients very well and add salt. Set aside.
Make the beans:
Heat lard or oil in a small pan over medium heat, add the beans and mash until pure. Cook stirring for 2-3 minutes or until most of the liquid has evaporated. Set aside.
Make the masa dough:
Place corn flour in a medium bowl. Add a little salt (optional) and slowly pour the water little by little while mixing with your hands. Knead little by little until you obtain a moist and easy-to-handle dough that doesn’t crumble in your hands and has a smooth consistency without lumps.
Make the tlacoyos:
Divide the dough into 5 portions, this recipe is for 5 large tlacoyos but if you want them to be smaller you can divide it into 8-9 portions.
Take a portion of dough and make a ball, roll it into a thick disc as shown in the video.
In the center of the masa disc, add some mashed beans and distribute them a little. Close by joining four sides, as if they were the corners of a painting, in the end you will have a sort of rhombus shaped tortilla.
Give it the elongated shape typical of the tlacoyos while flattening with your hand carefully, so that the beans do not come out.
Repeat the steps with all the dough portions and place the raw tlacoyo on a plate lined with cling film to avoid them from sticking.
Cook the tlacoyos on a hot comal or a non-stick frying pan, first over medium heat then lowering a little so that they cook little by little without burning (about 5 minutes per side).
As tlacoyos are fully cooked, transfer them between a clean kitchen towel to keep them warm.
Place the tlacoyos on a platter, add some chopped lettuce on top, then add pico de gallo. Drizzle with the red salsa and finish with a good sprinkle of fresh cheese.
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