Blue Corn Tlacoyos
The blue corn tlacoyos or corn cakes are part of the vast culinary culture of Mexico. The dish has corn masa, black refried beans, cheese, cream, and salsa.
Prep Time20 mins
Cook Time10 mins
Servings: 8 servings
Iron skillet or comal
- 3 cups blue cornflour
- 2 cups lukewarm water
- 1 cup refried beans
- 1 cup crumbled queso fresco
- 1 cup salsa verde
- 1 cup salsa roja
- 1 cup Mexican cream
Prepare the blue corn masa in a mixing bowl. Start adding the lukewarm water slowly and integrate the flour with the water using your hands.
Add as much water as necessary. We ended up using two cups of water. Just be careful in not adding too much water as the consistency of the masa has to be like playdough.
Have a small bowl with water to damp your fingers, this will allow to keep the moisture and have a workable masa. Form eight balls of masa and set aside.
Take a ball of masa and press with your hands forming a small tortilla. Stuff it with refried beans and close forming the tlacoyo. It to look like a diamond shape. Keep moistening your fingers with the water to achieve the correct tlacoyo form.
Make eight tlacoyos and place the skillet in the stove. Add some oil to the skillet to prevent the tlacoyos to stick.
Cook on both sides and when toasty they are ready to eat. Garnish with your favorite salsa, cream, and crumbled queso fresco.
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Serving: 8servings | Calories: 326kcal | Carbohydrates: 54g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 265mg | Potassium: 77mg | Fiber: 2g | Sugar: 6g | Vitamin A: 657IU | Vitamin C: 2mg | Calcium: 145mg | Iron: 1mg