Tlacoyos

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Prep Time

50mins

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Time to Table

1hr

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Serves

8

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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

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

  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, mix the sour cream and milk, stirring constantly for 1 or 2 minutes. Set aside.
  5. 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.
  6. 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.
  • Calories:342
  • Cholesterol:38
  • Dietary Fiber:3
  • Protein:10
  • Sodium:644
  • Total Carbohydrate:26
  • Total Fat:22

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