Tlacoyos with Mushrooms à la Mexicana

Name: Tlacoyos with Mushrooms à la Mexicana
Prep time: 55 min
Cook time: 20 min
Yield: 10
Cuisine: Mexicana
Ingredients: 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

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

Published: 12-02-2020

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.