Photograph of the finished Tlacoyos

Mexico · Bánh bột ngô nhân đậu tlacoyo

Tlacoyos

50 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 12.7 oz
  • Photograph of Broad beans Broad beans 5.6 oz
  • Photograph of Nopal cactus leaves Nopal cactus leaves 5.6 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 2.8 oz
  • Photograph of Sour cream Sour cream 2.1 oz
  • Photograph of Onion Onion 2.1 oz
  • Photograph of Tomatillos Tomatillos 5.6 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Soak broad beans overnight, then simmer for 40 minutes until soft, mash them thoroughly, and season with salt.
  2. 2 Knead the masa cornstarch with warm water and salt for 5 minutes, then let it rest for 10 minutes until the dough is pliable.
  3. 3 Place the bean filling in the center of the dough ball, wrap it tightly, and flatten it into a rhombus shape 1 cm thick.
  4. 4 Pan-fry for 5 minutes on each side until golden brown and speckled.
  5. 5 Sauté shredded nopal cactus leaves with onion for 8 minutes until the slime is removed.
  6. 6 Arrange nopals on top of the pie, drizzle with tomatillo sauce, sour cream, and sprinkle with fresh cheese.

With an appliance

  • Oven 47 min

    Replace step 4: place the tlacoyo on the middle rack of the oven at 225 degrees for 11 minutes, flip and rotate the tray after 6 minutes; the cake will be evenly cooked, requiring less monitoring, but without noticeable burnt spots on the surface.

Start cooking