Ingredients with Measurements:
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1/2 teaspoon of salt
- 1 cup of cooked chicken, shredded
- 1/2 cup of tomato sauce
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of vegetable oil
- 1/4 teaspoon of cumin
- 1/4 teaspoon of smoked paprika
- 1/4 teaspoon of dried oregano
- Salt and pepper to taste
- 1/2 cup of crema or sour cream
- 1/4 cup of crumbled queso fresco
Special equipment needed:
- Comal or griddle
- Tongs
Step-by-step instructions:
1. In a large bowl, mix the masa harina, warm water, and salt until a smooth dough forms. Cover and let rest for 10 minutes.
2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3 minutes.
3. Add the shredded chicken, tomato sauce, cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the chicken is coated in the sauce.
4. Preheat a comal or griddle over medium-high heat. Divide the masa dough into 8 equal portions and shape them into oval discs.
5. Place the masa discs on the hot comal and cook for 2-3 minutes on each side until lightly browned and cooked through.
6. Using tongs, shape the edges of the masa discs to form a boat-like shape. Spoon the chicken tinga onto each tlacoyo.
7. Drizzle the crema or sour cream over the top of the chicken tinga and sprinkle with crumbled queso fresco.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for the comal or griddle
Medium heat for the skillet
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 435
Fat: 22g
Carbohydrates: 41g
Protein: 19g
Sodium: 500mg
Sugar: 2g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal or corn flour.
- Chicken can be substituted with beef or pork.
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.
Variations:
- Add diced avocado or sliced radishes as a topping.
- Use black beans instead of chicken for a vegetarian version.
- Make the tinga spicier by adding chopped chipotle peppers in adobo sauce.
Tips and tricks:
- Make sure the masa dough is not too dry or too wet. Adjust the water or masa harina accordingly.
- To prevent the masa from sticking to the comal or griddle, lightly grease it with vegetable oil.
- If the chicken tinga is too thick, add a splash of chicken broth or water to thin it out.
Storage instructions:
Store any leftover tlacoyos with tinga and crema in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tlacoyos in the microwave or oven until warmed through.
Presentation ideas:
Arrange the tlacoyos on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
- Diced avocado
- Sliced radishes
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Cucumber salad
- Jicama slaw
- Roasted sweet potatoes
Troubleshooting advice:
- If the masa dough is too dry, add more water. If it's too wet, add more masa harina.
- If the tlacoyos are cracking or falling apart, the masa dough may be too dry or the heat may be too high. Adjust accordingly.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store any leftover tlacoyos in the refrigerator within 2 hours of cooking.
Food history:
Tlacoyos are a traditional Mexican dish made with masa dough and stuffed with various fillings. They are believed to have originated in the pre-Hispanic era and were a staple food for the Aztecs.
Flavor profiles:
The tlacoyos have a slightly nutty and earthy flavor from the masa dough, which is complemented by the savory and slightly smoky flavor of the chicken tinga. The crema adds a tangy and creamy element, while the queso fresco provides a salty and crumbly texture.
Serving suggestions:
Serve the tlacoyos with tinga and crema as a main dish for lunch or dinner. They also make a great appetizer or snack for parties or gatherings.
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Region: Mexican