Add lard, onion, chopped garlic, and mashed potatoes in a skillet over medium heat. Cook for 5 minutes, then add the Cotija cheese and turn off to let it cool.
For the sauce: Cook the tomatillos, serrano pepper, garlic, onion, and cilantro in a pot with boiling water for 5 minutes or until they change color.
Add all the ingredients we cooked into the blender and carefully blend everything with salt and black pepper to season.
Sauté the sauce we have in the blender in a pot with oil and cook for 5 minutes until it boils, seasoning if necessary.
Take a portion of the corn dough with your hands and form a small ball, hollow it out and fill it with a tablespoon of the potato filling, close it and shape it like a tlacoyo.
Cook the potato tlacoyos on a hot griddle on both sides until they are slightly golden.
Serve the potato tlacoyos on a plate, drizzle with green sauce, and garnish with cheese, cream, cilantro, and red onion.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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