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

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.