Description
Tlacoyos Stuffed Masa Cakes are oval-shaped masa cakes filled with various ingredients, offering a taste of traditional Mexican street food. They are versatile, naturally vegetarian and gluten-free, and easy to prepare.
Ingredients
- For the Masa: 2 cups nixtamalized masa
- For the Filling: 1 cup mashed beans, 1 cup fava beans, 1 cup spicy chorizo, 1 cup sautéed vegetables
- For the Cheese: 1 cup requesón or queso fresco
- For the Toppings: 1 cup nopales, 1 cup salsa, 1/4 cup cilantro
- For Cooking: 2 tablespoons oil
Instructions
- Prepare the Masa: Mix nixtamalized masa with a pinch of salt, knead until smooth and pliable, then divide into equal portions.
- Create the Fillings: Choose your desired filling, mash the beans, season, or sauté vegetables until tender. Set aside to cool.
- Shape the Tlacoyos: Flatten each masa portion into a disk, create an indent, spoon in your filling, fold and shape into an oval.
- Cook the Tlacoyos: Heat a comal or skillet over medium heat, cook at 3-5 minutes on each side until crispy and golden brown.
- Garnish and Serve: Top cooked tlacoyos with nopales, salsa, cheese, and cilantro before serving warm.
Notes
- Store cooked tlacoyos in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze them for up to 3 months.
- Reheat on a comal or skillet to maintain crispness; avoid the microwave.
- If masa breaks during cooking, moisten fingers with water to patch it up. Cooking on lower heat can help.
- Tlacoyos are naturally vegetarian and gluten-free; use dairy-free cheese alternatives for dairy allergies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cake
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 10 mg