Tlacoyos with Chorizo and Nopales Recipe

Ingredients with Measurements:
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1/2 teaspoon of salt
- 1/2 pound of chorizo, removed from casing
- 1 cup of cooked nopales, diced
- 1/2 cup of crumbled queso fresco
- 1/4 cup of chopped cilantro
- 1/4 cup of diced onion
- 2 tablespoons of vegetable oil

Special equipment needed:
- Comal or griddle
- Tongs

Step-by-step instructions:

1. In a mixing bowl, combine masa harina, warm water, and salt. Mix until it forms a smooth dough.
2. Divide the dough into 8 equal portions and roll each portion into a ball.
3. Flatten each ball into an oval shape, about 1/4 inch thick.
4. On a comal or griddle over medium heat, cook the tlacoyos for 2-3 minutes on each side until they are lightly browned and cooked through.
5. In a skillet over medium heat, cook the chorizo until it is browned and cooked through, about 5-7 minutes.
6. Add the diced nopales to the skillet with the chorizo and cook for an additional 2-3 minutes until heated through.
7. To assemble, place a spoonful of the chorizo and nopales mixture onto each tlacoyo.
8. Top with crumbled queso fresco, chopped cilantro, and diced onion.
9. Drizzle with vegetable oil.


- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Comal or griddle: medium heat
- Skillet: medium heat
Serving size:
- Makes 8 tlacoyos

Nutritional information:
- Calories per serving: 250
- Total fat: 14g
- Saturated fat: 5g
- Cholesterol: 30mg
- Sodium: 570mg
- Total carbohydrates: 22g
- Dietary fiber: 3g
- Sugars: 1g
- Protein: 10g

Substitutions for ingredients:
- Instead of chorizo, you can use ground beef or shredded chicken.
- Instead of nopales, you can use diced zucchini or bell peppers.

Variations:
- Add a spoonful of refried beans to each tlacoyo before adding the chorizo and nopales mixture.
- Top with a fried egg for a breakfast version.
- Use different types of cheese, such as cotija or cheddar.

Tips and tricks:
- Make sure the masa harina dough is not too dry or too wet. Adjust the water accordingly.
- Use a non-stick skillet to prevent the tlacoyos from sticking.
- If the tlacoyos are too thick, they will take longer to cook and may be doughy in the middle.

Storage instructions:
- Store leftover tlacoyos in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the tlacoyos on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes until heated through.

Presentation ideas:
- Serve the tlacoyos on a platter with a side of salsa and guacamole.

Garnishes:
- Top with sliced avocado or jalapeño peppers.

Pairings:
- Serve with a side of Mexican rice or a simple salad.

Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables

Troubleshooting advice:
- If the tlacoyos are too dry, add a little more water to the masa harina dough.
- If the tlacoyos are too wet, add a little more masa harina to the dough.

Food safety advice:
- Make sure the chorizo is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
- Tlacoyos are a traditional Mexican dish that originated in the pre-Hispanic era. They are made with masa harina and stuffed with various fillings, such as beans, cheese, or meat.

Flavor profiles:
- The tlacoyos have a slightly nutty flavor from the masa harina, which is complemented by the spicy and savory chorizo and the tangy nopales.

Serving suggestions:
- Serve the tlacoyos as a main dish or as an appetizer.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Umami, Earthy