Tlacoyos de frijol y queso: an oval-shaped Mexican dish of pre- Hispanic origin made of masa, like a long football. They are thicker than fresh corn tortillas. Tlacoyos de frojol are stuffed with cheese and beans before being fried or toasted. They are served as an appetizers for celebrations or main meal. Topped with salsa verde and cotija cheese.
Today, as we kick off Hispanic Heritage Month from Sept. 15th to October 15th I can’t help but to think of all the delicious food Latino Americans make to celebrate our culture and preserve these traditions for our children. Latino food contributions are prevalent everywhere you look here in the United States! The delicious flavors of Real California Hispanic-style cheeses and cremas help elevate meals with quality, authentic ingredients. Let’s face it, we can’t have any type of celebration without QUESO Y CREMA! I always look for the Real California Milk seal, to reassure I’m getting authentic products made with sustainably sourced milk from family farms.
I like to think of food as a social connection, one where we can all agree. Studies show Mexican food as the most beloved cuisine in the country and it makes me happy to connect with people on that level by sharing my Mexican recipes. Recipes my grandparents shared with me that their grandparents shared wth them. Many generations of food knowledge passed down here to the United States to be enjoyed by you and me.
I hope you will jump in the kitchen over the next 30 days in celebration of Hispanic Heritage Month. Whip up these delicious Tlacoyos de frijol y queso. They are absolutely delicious and tie us both to our roots in Mexico and our feet in America.
Ingredients for Tlacoyos De Frijol Y Queso:
- 2 cups masa harina corn flour
- 1/2 teaspoon salt
- 2 cups warm to hot water
- 1/2 cup refried pinto beans
- 1 cup Oaxaca cheese, grated
- green salsa
- 1/2 cup crumbled cotija cheese
- 1/2 cup crema con sal
Mix masa harina corn flour, salt and warm water in a bowl until fully combined. Knead for a few minutes until it feels soft and a bit springy. Should not be sticky or dry.
Cover masa with a damp towel and allow to rest for an hour.
Divide masa equally into 8 parts. Roll each piece of masa into a ball. Keep masa balls covered with damp towel while you work.
Preheat comal or griddle over a medium high flame.
Flatten a ball of masa between two pieces on plastic in a tortilla press or between two heavy books to form a circle.
Spread 1 tablespoon of beans on the inside center of the masa then sprinkle 1 tablespoon of grated Oaxaca cheese on top of beans. Fold masa in half to enclose the beans and cheese. Press the outer rim of the masa firmly with your fingers to completely seal. It should look like a folded taco.
Place Tlacoyo back on plastic in the tortilla press and shape each end into a pointy tip. Then slightly press again in tortilla press to flatten a bit, leaving the tlacoyo still a bit thick.
Place the Tlacoyo on the comal and toast for about 3 minutes, then flip it to the other side. Sprinkle 1 tablespoon Oaxaca cheese on the already toasted side and allow it to melt while the other side toasts. Once the cheese is melted flip the melted cheese side directly onto the comal and let it cook until it crisps. I’d say around 3 minutes.
Remove from comal and top with green salsa, 1 tablespoon cotija, and drizzle 1 tablespoon crema con sal.
Repeat until all are made.
Visit the RCM website for more amazing recipes using Real California Milk Hispanic Dairy!