Potato Tlacoyos with Ricotta

Try these delicious tlacoyos filled with potato and Bionda® Ricotta, they are perfect for any time! Plus, with this recipe, you'll see how easy they are to make, and the filling will delight your whole family.
Ingredients
4
Servings
  • water
  • 2 cups potato, in medium cubes, peeled
  • salt, to cook the potato
  • 2 tablespoons vegetable oil
  • 1/4 cups onion, finely chopped
  • 2 cups Bionda® cottage cheese
  • 1 tablespoon epazote, finely chopped
  • salt
  • pepper
  • 1 kilo masa dough
  • 1 tablespoon lard, for the dough
  • 1 teaspoon baking powder, for the dough
  • salt, for the dough
  • pepper, for the dough
  • nopal salad, to accompany
  • red salsa, to accompany
Preparation
35 mins
20 mins
Low
  • Heat enough water in a pot over medium heat, then add the potatoes, enough salt, and cook for 20 minutes or until they are soft. Remove the potatoes from the water and set aside.
  • Heat the oil in a skillet and cook the onion for 2 minutes, then add the potatoes and mash very well until you form a puree. Finally, add Bionda® Ricotta, epazote, and season with salt and pepper. Cook for 5 more minutes.
  • Mix the dough with the lard, baking powder, salt, and water with your hands until you obtain a homogeneous and hydrated dough. Form an elongated ball the size of your hands, make a hole in the center of the ball, add a tablespoon of Bionda® Ricotta filling, and close with the dough, covering all the filling. Flatten with your hands until you form the tlacoyo.
  • Cook the potato tlacoyos with ricotta on a griddle for 12 minutes or until they are roasted and golden brown.
  • Serve two potato tlacoyos with ricotta on a large plate, add cactus salad, a little Bionda® Ricotta, and cilantro leaves, and accompany with red salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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