Learn how to make tlacoyos step by step with this easy recipe. These delicious tlacoyos are filled with ricotta cheese, onion, serrano pepper, and cilantro, and you can accompany them with a fresh Mexican nopal salad. You will love them!
1 cup nopal, cut into strips and cooked, for the salad
1/2 cups red onion, finely chopped, for the salad
1/2 cups tomato, diced, for the salad
2 tablespoons serrano chile, finely chopped, for the salad
1/4 cups cilantro, chopped, for the salad
3 tablespoons lime juice, seedless, for the salad
salt, for the salad
pepper, for the salad
queso fresco, for accompaniment
Preparation
20 mins
20 mins
Low
In a skillet over medium heat, heat a little oil and sauté the onion until it becomes transparent. Add the ricotta, serrano pepper, and cilantro; season with salt and pepper, cook for 5 minutes, and set aside.
In a bowl, mix the blue corn dough with lard and salt, knead until fully integrated, its consistency should be slightly moist. Keep the dough covered with a cotton cloth to prevent it from drying out.
With the help of your hands, form small balls with the corn dough, hollow them out and fill with a tablespoon of ricotta. Close and using your hands start to shape them into a rhomboid, flattening until they are the size of your palm, this way you will form the tlacoyos. Cook on a griddle over medium heat for 15 minutes, or until golden brown. Keep warm.
For the nopal salad, in a bowl mix the cooked nopales with red onion, tomato, serrano pepper, cilantro, lime juice, salt, and pepper, mixing until integrated.
Serve the tlacoyos with the nopal salad, fresh cheese, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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