'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
Ingredients for the Masa
Method for the Tlyacos
- 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.
- 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.
- 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.
- 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.
- Garnish with avocado slices and finely chopped white onion, and eat with some hot salsa and an ice-cold beer.