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Tlacoyos with Mexican Mushrooms

35 mins
20 mins
Low
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Try this recipe for tlacoyos stuffed with chickpea and accompanied with mushrooms and pico de gallo. With this step by step you will learn how to make tlacoyos without the dough drying out, plus you will also be able to see how to make a simple pico de gallo and how to cook mushrooms quickly. The tlacoyos are typical of Puebla and Tlaxcala, and can be filled with beans, chicharrón, cottage cheese, hana, among other ingredients.
Learn more about Marielle Henaine

Ingredients

10 portions
  • 1/2 kilos masa dough
  • water
  • 1 tablespoon lard
  • 1 teaspoon salt
  • 1 cup chickpea, cooked for the filling
  • 1/2 cups Cotija cheese, for the filling
  • 1 clove garlic, for the filling
  • 1 tablespoon oil, for the mushrooms
  • 1/2 cups onion, for the mushrooms
  • 1 tablespoon garlic, for the mushrooms
  • 1 cup mushroom
  • 1 twig epazote, for the mushrooms
  • 1 cup tomtato, for the pico de gallo
  • 1/2 cups onion, for the pico de gallo
  • 1/2 cups coriander, 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

Preparation

In a bowl mix the corn dough with the water, butter, salt and knead until completely integrated. Reserve covered.
Grind the chickpea, cotija cheese and garlic in a processor. Reservation.
With the help of your hands, form balls with the corn dough, hollow and fill with a tablespoon of the chickpea paste. Close and shape it into a tlacoyo, cook on a comal over low heat until golden brown.
For the Mexican mushrooms, heat the oil in a pan, cook the onion, garlic, mushrooms and epazote for 10 minutes. Reservation.
For the pico de gallo, in a bowl mix the tomato, onion, coriander, serrano pepper, lemon juice, olive oil, salt and pepper.
Serve the tlacoyo with the mushrooms and the pico de gallo.

PRESENTATION

Serve the tlacoyo with the mushrooms and the pico de gallo.

TIPS

Keep the dough hydrated with butter and water, so it does not dry out. Also cover it with a plate so that the dough does not dry out.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
226.7
kcal
11.34%
Carbohydrate, by difference
37.6
g
12.53%
Protein
7.2
g
14.4%
Total lipid (fat)
6.1
g
9.38%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Imer esparzamonteza
14/05/2020 10:35:06
La preparare, se ve delicioso

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