Tlacoyo
Encyclopedia
Tlacoyos are oval shaped fried or toasted cakes made of masa
. They are similar to fresh corn tortilla
s, but are somewhat torpedo-shaped and fatter. Tlacoyos are stuffed with refried beans
, cheese, fava beans, chicharron or other ingredients. Tlacoyos are often served as an accompaniment to soups and stews. Most traditional tlacoyos do not have lard
or salt in the masa, and if not eaten immediately after they are cooked, they become very tough and dry, even if reheated. This dish is similar to the Salvadoran pupusa
.
The name tlacoyo is a variation of the Nahuatl
word tlatlaoyo, a name given to an antojito
typical of central Mexico.
The tlacoyo is a completely different traditional Mexican dish which must not be confused with a sope
or a huarache
, but in some regions has started to be used in a similar way, as a base for the same ingredients used for sopes.
Since is similar in shape to a huarache (but smaller), and is made of the same corn as the sope and is even thicker (so it has more resistance to humid foods), Mexican street vendors sometimes sell it adding toppings on it, as an alternative to the sopes and huaraches. However, note the traditional tlacoyo is supposed to be consumed without any toppings on it, but fresh salsa
, and is on this form in which is mostly found on the streets.
Tlacoyos often came in three different colors, but no artificial colors are added to its preparation. The color comes from the cornmeal used to prepare the masa used to make the tlacoyo. The most common is blue, made with blue corn meal
.
Masa
Masa is Spanish for dough. In the Americas it is often short for masa de maíz, a maize dough made from freshly prepared hominy. It is used for making corn tortillas, tamales, pupusas, arepas and many other Latin American dishes. The dried and powdered form is called masa harina, masa de harina,...
. They are similar to fresh corn tortilla
Tortilla
In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize...
s, but are somewhat torpedo-shaped and fatter. Tlacoyos are stuffed with refried beans
Refried beans
Refried beans is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a somewhat different approach when making the dish.-Ingredients and preparation:...
, cheese, fava beans, chicharron or other ingredients. Tlacoyos are often served as an accompaniment to soups and stews. Most traditional tlacoyos do not have lard
Lard
Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative...
or salt in the masa, and if not eaten immediately after they are cooked, they become very tough and dry, even if reheated. This dish is similar to the Salvadoran pupusa
Pupusa
A pupusa is a traditional Salvadoran dish made of thick, hand-made corn tortilla that is usually filled with a blend of the following: cheese , cooked pork meat ground to a paste consistency...
.
The name tlacoyo is a variation of the Nahuatl
Nahuatl
Nahuatl is thought to mean "a good, clear sound" This language name has several spellings, among them náhuatl , Naoatl, Nauatl, Nahuatl, Nawatl. In a back formation from the name of the language, the ethnic group of Nahuatl speakers are called Nahua...
word tlatlaoyo, a name given to an antojito
Antojito
An antojito is a Mexican street snack designed to satisfy a craving . Many antojitos have become regional icons of Mexican cuisine and can be found in almost every region of Mexico, although there are a few local variants that are exclusive to a specific place.It is widely accepted that an antojito...
typical of central Mexico.
The tlacoyo is a completely different traditional Mexican dish which must not be confused with a sope
Sope
A sope is a traditional Mexican dish originating in the city of Culiacán. Originally called gordita or pelliscadas in Culiacán. It is an antojito which at first sight looks like an unusually thick tortilla with vegetables and meat toppings...
or a huarache
Huarache (food)
thumb|right|Preparing huaraches.Huarache is a popular Mexican dish consisting of an oblong, fried masa base, with a variety of toppings. The name "Huarache" is derived from the shape of the masa, similar to the popular sandals of the same name. The word Huarache is originally form Purepecha or ...
, but in some regions has started to be used in a similar way, as a base for the same ingredients used for sopes.
Since is similar in shape to a huarache (but smaller), and is made of the same corn as the sope and is even thicker (so it has more resistance to humid foods), Mexican street vendors sometimes sell it adding toppings on it, as an alternative to the sopes and huaraches. However, note the traditional tlacoyo is supposed to be consumed without any toppings on it, but fresh salsa
Salsa (sauce)
Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Mexican and Central American cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda, which is common in Mexican ,...
, and is on this form in which is mostly found on the streets.
Tlacoyos often came in three different colors, but no artificial colors are added to its preparation. The color comes from the cornmeal used to prepare the masa used to make the tlacoyo. The most common is blue, made with blue corn meal
Cornmeal
Cornmeal is flour ground from dried maize or American corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies. In the United States, the finely ground cornmeal is also referred to as cornflour. However, the word cornflour denotes cornstarch in recipes from the...
.