Tlacoyos filled with goat cheese and cilantro
Rick Bayless · ♥ 195 likes · 4.7K views · 23 min video
Timestamp
Ingredients
Method
Techniques
- masa harina
- hot tap water
- fresh rendered pork lard
- salt
Rehydrate masa harina with hot tap water, adding just enough for the consistency of soft cookie dough; work in a little fresh rendered pork lard and salt.
Making tlacoyo masa from masa harina
- goat cheese
- cilantro
Mix goat cheese with a little cilantro for the filling.
Line a tortilla press with two sheets of plastic cut to fit; put a walnut-size ball of masa in the middle, cover and press very gently so it stays fairly thick.
Uncover, put a little filling in the middle - less than expected - and bring the sides up around it so they meet.
Use the plastic to form a football-like shape; press down a little in the middle, round off the ends and flip it over.
Cook on a griddle over about medium heat for about four or five minutes.
- hot oil
Right before serving, slip into hot oil to crisp the outside, then drain on paper towels and collect on a platter.
- guacamole
- chopped white onion
- queso anejo
- chopped cilantro
- radishes
Top with tomatillo guacamole or salsa down the center, a little chopped white onion, queso anejo, chopped cilantro and radishes.