Potato Tlacoyos with Ricotta

Name: Potato Tlacoyos with Ricotta
Prep time: 55 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

Bionda Requesón

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.

Reviewed by Editorial Team of Kiwilimón

Published: 31-08-2022

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.