Ingredients with Measurements:
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1/2 teaspoon of salt
- 1/2 pound of raw shrimp, peeled and deveined
- 1 avocado, diced
- 1/2 cup of chopped onion
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon of olive oil
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of smoked paprika
- Salt and pepper to taste
- 1/4 cup of crumbled queso fresco
- Fresh cilantro leaves for garnish
Special equipment needed:
- Griddle or comal
- Mixing bowl
- Plastic wrap
Step-by-step instructions:
1. In a mixing bowl, combine the masa harina, warm water, and salt. Mix well until a smooth dough forms.
2. Divide the dough into 8 equal portions and shape each one into an oval-shaped disk.
3. Place a piece of plastic wrap over a griddle or comal and heat it over medium-high heat.
4. Place the masa disks on the hot griddle and cook for about 3 minutes on each side, until lightly browned and cooked through.
5. In a skillet, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño pepper and cook until the onion is translucent.
6. Add the shrimp to the skillet and cook for 3-4 minutes, until pink and cooked through.
7. Add the cumin, smoked paprika, salt, and pepper to the skillet and stir to combine.
8. To assemble the tlacoyos, place a spoonful of the shrimp mixture on top of each masa disk.
9. Top with diced avocado and crumbled queso fresco.
10. Garnish with fresh cilantro leaves and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Griddle or comal: medium-high heat
Skillet: medium heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 14g
Carbohydrates: 38g
Protein: 12g
Fiber: 6g
Sodium: 420mg
Substitutions for ingredients:
- Instead of shrimp, you can use cooked chicken or beef.
- Instead of avocado, you can use diced tomato or roasted red pepper.
- Instead of queso fresco, you can use feta cheese or shredded cheddar cheese.
Variations:
- You can add black beans or corn to the shrimp mixture for extra flavor and texture.
- You can make the tlacoyos with different fillings, such as refried beans, cheese, or chorizo.
Tips and tricks:
- Make sure the masa dough is not too dry or too wet. It should be easy to shape into disks without cracking or sticking to your hands.
- Use a spatula to flip the tlacoyos on the griddle, being careful not to break them.
- You can make the masa dough ahead of time and store it in the refrigerator for up to 2 days.
Storage instructions:
Store any leftover tlacoyos in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the tlacoyos, place them on a hot griddle or skillet for a few minutes until heated through.
Presentation ideas:
Serve the tlacoyos on a platter with a side of salsa and guacamole for dipping.
Garnishes:
Garnish the tlacoyos with fresh cilantro leaves, sliced jalapeño peppers, or lime wedges.
Pairings:
Serve the tlacoyos with a side of Mexican rice and a salad for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa dough is too dry, add a little more water until it reaches the right consistency.
- If the tlacoyos are sticking to the griddle, add a little more oil or use a non-stick griddle.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Store any leftover tlacoyos in the refrigerator and consume within 2 days.
Food history:
Tlacoyos are a traditional Mexican dish made with masa dough and filled with various ingredients, such as beans, cheese, or meat. They are typically served as street food in Mexico.
Flavor profiles:
The tlacoyos with shrimp and avocado have a savory and slightly spicy flavor, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the tlacoyos with a side of salsa and guacamole for dipping, and a cold beer or margarita to drink.
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Region: Mexican