Tlacoyos

Calories | 342 cals |
Total Fat | 22 g |
Cholesterol | 38 mg |
Dietary Fiber | 3 g |
Sodium | 644 mg |
Protein | 10 g |
Total Carbohydrate | 26 g |
Prep Time: 50 Minutes
Time to Table: 1 Hour
Serves: 8
Ingredients
- 5 large tomatillos, cleaned and halved
- 1/4 cup chopped onion
- 1 garlic clove, finely chopped
- 1 Serrano pepper, cleaned
- 2 tablespoons chopped cilantro
- 1 teaspoon chicken bouillon granules
- 2 tablespoons water
- 1/8 teaspoon sugar
- 1 1/8 teaspoons salt, divided
- 4 tablespoons canola oil, divided
- 1/2 cup Daisy Sour Cream
- 3 tablespoons whole milk
- 1/2 pound chorizo, chopped
- 1/2 cup crumbled Cotija cheese
- 2 cups instant tortilla masa flour
- 1 1/2 cups water
- 1/4 cup refried black beans
Directions
In blender, place the tomatillos, onion, garlic, Serrano pepper, cilantro, chicken bouillon granules, 2 tablespoons water, sugar, and ½ teaspoon salt. Blend for about 2 minutes or until smooth. In a 1-quart non-stick saucepan, heat 1 tablespoon oil over medium-high heat until hot. Pour in the tomatillo mixture and cook, stirring occasionally, for 3 to 5 minutes or until the salsa turns to a deeper green. Set aside. Place the chorizo in a small non-stick skillet and cook for about 3 to 5 minutes, stirring constantly, until it is well cooked and crumby. Set aside. In a small bowl, mix the sour cream and milk, stirring constantly for 1 or 2 minutes. Set aside. Combine the masa flour, 1 ½ cup water and 1 teaspoon salt in a large bowl and mix by hand for about 1 to 3 minutes, or until the dough is moist throughout. Using wet hands, form the masa mixture into 8 equal flat disks of about 4 inches in diameter. Spoon 2 teaspoons of refried beans on the center, then fold both sides to enclose refried beans. Form 1/2 inch thick elongated tortilla patties or “tlacoyos” of about 4 inches in length. In a 12-inch nonstick skillet, cook the tlacoyos over medium heat for 8 to 12 minutes, or until black spots appear on both sides, turning once. Brush the tlacoyos on both sides with the remaining canola oil and cook over medium-high heat for an additional 2 to 4 minutes until slightly fried. Place the tlacoyos on a platter. Top with chorizo, tomatillo salsa, and Cotija cheese. Drizzle with sour cream sauce. Serve immediately.
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