Taco Loco

'Tlacoyos are a speciality from Mexico City and can, depending on what kind of corn you use for the masa, be white, yellow or blue. They are often eaten with soup, as a bar snack or simply as a pick-me-up when you feel a bit down. If you can get hold of courgette (zucchini) flowers, use them raw for garnishing your tlacoyos. Very pretty!'

Extract from Taco Loco: Mexican street food from scratch by Jonas Cramby, published by Pavilion Books. Photography by Calle Stoltz.

 


Ingredients for the Tlacoyos

  • 500g/1lb 2oz masa, fresh or made from Maseca
  • 200g/7oz/heaped 3/4 cup frijoles refritos
  • queso Oaxaca or mozzarella
  • 2 avocados
  • 1 white onion
  • corn oil
  • salt

Ingredients for the Masa


Method for the Tlyacos

  1. Put the masa flour in a bowl, gradually add the water and work into a dough, about 5 minutes. Cover and leave to rest for 5 minutes. 
  2. Divide the masa into 8 equal parts and roll into balls. Cover the dough with a piece of damp paper towel when you’re not working it. Flatten the balls with the palm of your hand to about 1cm/.in thick. 
  3. Add 1 tbsp frijoles refritos to each piece of dough and fold the dough over. Roll into a sausage and press; the tlacoyo should be about 1cm/½ in thick.
  4. Heat a frying pan over a low to medium heat and fry your tlacoyos until baked through, about 5 minutes on each side. Add a dash of oil to the pan, increase the heat a tad and fry one side until crisp. Turn over, add cheese and fry until the bottom is crisp too and the cheese has melted.
  5. Garnish with avocado slices and finely chopped white onion, and eat with some hot salsa and an ice-cold beer. 
© Speciality Cooking Supplies Limited 2024


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