Tlacoyos
Ingredients
- 1½ cups corn masa
- ½ cup warm water
- ¼ cup refried beans
- 2 large avocados
- ½ cup cotija cheese
- ½ cup sour cream
Method
Combine corn masa and water in a large mixing bowl. Knead until smooth, then shape the dough into 12 smooth balls. Gently push refried beans into the centre of each ball, filling evenly, and seal them. Place the filled balls on a clean surface and gently flatten with a rolling pin (taking care not to, ahem, spill the beans...) to half an inch thick. Place tlacoyos in a pan over medium heat. Cook for five minutes on each side, or until both sides are lightly browned. Remove from heat and top each tlacoyo with salsa verde, salsa roja, a dollop of sour cream, a sprinkle of cojita cheese, and a slice of avocado. Season to taste with salt and pepper. Pro tip: serve each tlacoyo with a poached egg for extra protein, just like Fonda Lola.
Salsa verde
Ingredients
- 1 large avocado, peeled and deseeded
- 2 jalapenos, deseeded and cut into quarters
- 1 clove garlic, peeled and chopped
- 1 tsp salt
- Freshly ground black pepper, to taste
- 1 cup water
Method
Add avocado, jalapenos, garlic, salt, pepper and water to a blender. Blend until smooth, then season to taste.
Salsa roja
Ingredients
- 4 large Roma tomatoes, quartered
- 1 dried chipotle pepper
- 2 cloves of garlic, peeled and coarsely chopped
- 2 cups water
- 1 tsp salt
Method
Bring water to a boil in a small pot, then add tomatoes, dried chipotle, garlic and salt. Leave to boil for five minutes. Remove the mixture from the heat and leave to cool. Once cooled, pour the mixture into a food processor and blend until smooth.
