Tlacoyos with Mushrooms à la Mexicana

Marielle Henaine
Try this recipe for tlacoyos filled with chickpeas and accompanied by mushrooms and pico de gallo. With this step-by-step guide, you will learn how to make tlacoyos without the dough drying out, and you will also see how to make a simple pico de gallo and how to quickly sauté some mushrooms. Tlacoyos are typical of Puebla and Tlaxcala, and can be filled with beans, chicharrón, ricotta, or other ingredients.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1/2 kilos masa dough
  • water
  • 1 tablespoon lard
  • 1 teaspoon salt
  • 1 cup chickpeas, cooked for the filling
  • 1/2 cups Cotija cheese, for the filling
  • 1 clove garlic, for the filling
  • 1 tablespoon vegetable oil, for the mushrooms
  • 1/2 cups onion, for the mushrooms
  • 1 tablespoon garlic, for the mushrooms
  • 1 cup button mushrooms
  • 1 sprig epazote, for the mushrooms
  • 1 cup tomato, for the pico de gallo
  • 1/2 cups onion, for the pico de gallo
  • 1/2 cups cilantro, for the pico de gallo
  • 2 serrano chiles, for the pico de gallo
  • 1/4 cups lime juice, for the pico de gallo
  • 1 tablespoon olive oil, for the pico de gallo
  • salt, for the pico de gallo
  • pepper, for the pico de gallo
Preparation
35 mins
20 mins
Low
  • In a bowl, mix the corn dough with water, lard, salt and knead until fully combined. Set aside covered.
  • Crush the chickpeas, cotija cheese, and garlic in a food processor. Set aside.
  • Using your hands, form small balls with the corn dough, hollow them out and fill with a tablespoon of the chickpea paste. Close and shape into a tlacoyo, cook on a griddle over low heat until golden brown.
  • For the Mexican-style mushrooms, in a skillet heat the oil, cook the onion, garlic, mushrooms, and epazote for 10 minutes. Set aside.
  • For the pico de gallo, in a bowl mix the tomato, onion, cilantro, serrano chili, lime juice, olive oil, salt, and pepper.
  • Serve the tlacoyo with the mushrooms and pico de gallo.

Nutritional Information

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