Tlacoyos (Stuffed Masa Pancakes)
Makes 6. Recipe is by Matilde Gayosso, originally form Puebla, Mexico, and now living in New Orleans where she is a chef for Casa Borrega, 1719 Oretha Castle Haley Boulevard, New Orleans.
Similar to tortillas, this torpedo-shaped Mexican street food gets its color from the cornmeal used, either blue, white or yellow. Traditionally, tlacoyos were eaten plain, but it’s now popular to add a variety of toppings. They’re also best eaten right away.
1 ¾ cups blue cornmeal or Maseca brand corn flour
1 ¼ cups water
1 tsp. kosher salt
¾ cup canned refried black beans
Vegetable oil for grilling
Optional toppings: shredded lettuce or cabbage, green tomatillo salsa, queso fresco (unaged white cheese), grilled nopales (prickly pear cactus)
1. In a medium bowl, mix cornmeal, water and salt. Mixture should be the consistency of smooth cookie dough. If too dry, add water by the tablespoonful.
2. Take 1/6 of the dough, shape into a ball and flatten between your hands, forming an oval the size of your hand. Place a tablespoon of beans in the center and carefully fold dough over beans. Pinch seams together and flatten to form a football shape about 5 inches long.
3. Place tlacoyos on a hot, lightly greased griddle or skillet and toast, about 5 minutes each side. Eat plain or with your favorite toppings.