Poblano Tlacoyos Recipe
Tlacoyos are one of the most traditional entrees when it comes to Mexican food. This delicious appetizer consists of a little refried alberjones that are in the center of a thick tortilla style made with corn dough, which is cooked on the griddle or Comal, and when served it is accompanied by cream, cheese, sauce and sometimes nopales.
This time we bring you some delicious Puebla-style tlacoyos, yes as you hear it, some delicious tlacoyos from Puebla, whose recipe is easy, practical, economical, and the whole family will love it.
Ingredients to make Poblano Tlacoyos:
- 1 kilogram of corn dough
- 2 cups of ground alberjones
- ½ piece of Onion
- 1 clove garlic
- ½ cup of plain water
- 1 cup of grated cheese
- 1 cup of sour cream
- 1 cup of sauce of your choice
- 1 tablespoon of oil
How to make Poblano Tlacoyos:
In the following image you can see the ingredients that we will need to prepare this delicious recipe for tlacoyos from Puebla. We are going to start our preparation of the tlacoyos by finely chopping the onion and garlic, and once they are ready, we add them to a pan with previously heated oil and let them fry until the garlic turns golden. Now we take the ground beans or seaweed and add them to the pan along with the onion and garlic. Let them cool for a moment, stirring constantly so they don’t burn. After 5 minutes we remove it from the fire and reserve a moment.
On the other hand, we take the corn dough and add the water to make it soft, then we knead and once all the dough of the tlacoyos feels soft, we take a little and form a kind of tortilla but elongated, in the shape of ellipse. We take a tablespoon and a half of refried seaweeds and place them in the center of the tortilla that we form, then we close it. First we take the right side to the center, then the left and we seal our tlacoyo poblano well. Once all our Puebla-style tlacoyos are formed, we place them to cook on a very hot griddle or Comal. Let them cook until their exterior becomes firm and slightly golden. Once ready, the tradition is to serve the tlacoyos from Puebla with a little sour cream, grated cheese and a sauce on top, such as a red taquera sauce, as in the following image. Serve them warm and enjoy!
