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.
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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