Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1/2 pound chorizo, casing removed
- 1 medium potato, peeled and diced
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped cilantro
Special equipment needed:
- Comal or griddle
- Tortilla press or heavy skillet
Step-by-step instructions:
1. In a large bowl, mix masa harina, warm water, and salt until a smooth dough forms. Cover and let rest for 10 minutes.
2. In a skillet over medium heat, cook chorizo until browned and cooked through, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, add potato, onion, garlic, and vegetable oil. Cook until potato is tender, about 10 minutes. Remove from skillet and set aside.
4. Preheat comal or griddle over medium-high heat.
5. Divide masa dough into 8 equal pieces. Roll each piece into a ball and flatten with a tortilla press or heavy skillet.
6. Place flattened masa on the hot comal or griddle and cook for 2-3 minutes on each side, until lightly browned and cooked through.
7. To assemble, place a spoonful of chorizo and potato mixture on each tlacoyo. Top with crumbled queso fresco and chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Comal or griddle over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 19g
Carbohydrates: 39g
Protein: 14g
Sodium: 790mg
Sugar: 1g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal or corn flour.
- Queso fresco can be substituted with feta cheese or cotija cheese.
Variations:
- Tlacoyos can be filled with refried beans, shredded chicken, or any other desired filling.
- Tlacoyos can be topped with salsa, guacamole, or sour cream.
Tips and tricks:
- To prevent the masa dough from sticking to the tortilla press, place a piece of plastic wrap on both sides of the dough before pressing.
- If the masa dough is too dry, add a little more warm water. If it's too wet, add a little more masa harina.
Storage instructions:
- Tlacoyos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Tlacoyos can be reheated in the microwave or on a comal or griddle over medium heat until heated through.
Presentation ideas:
- Serve tlacoyos on a platter with a side of salsa and guacamole.
Garnishes:
- Chopped cilantro and crumbled queso fresco.
Pairings:
- Tlacoyos can be paired with a cold beer or a refreshing agua fresca.
Suggested side dishes:
- Mexican rice and refried beans.
Troubleshooting advice:
- If the tlacoyos are too thick, press them thinner next time.
- If the tlacoyos are sticking to the comal or griddle, lightly grease the surface with vegetable oil.
Food safety advice:
- Make sure to cook the chorizo and potato mixture until fully cooked to prevent foodborne illness.
Food history:
- Tlacoyos are a traditional Mexican dish that originated in the pre-Hispanic era. They are made with masa dough and filled with various ingredients.
Flavor profiles:
- Tlacoyos with chorizo and potato have a savory and slightly spicy flavor.
Serving suggestions:
- Serve tlacoyos hot and fresh off the comal or griddle.
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Region: Mexican