Starters
Fava Bean Tlacoyos
Oval blue-corn masa cakes filled with fava bean paste, nopales and cheese.
VegetarianGluten-free
Ingredients
- 350 g nixtamalized blue corn masa
- 200 ml warm water
- 150 g dried, peeled fava beans
- 1 garlic clove
- 1/4 onion
- 2 sprigs epazote
- 200 g cooked cactus paddles (nopales), sliced
- 100 g queso fresco
- Green salsa to taste
- Salt to taste
Step-by-step
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- Soak the fava beans 4 hours and drain. Put them in the mixing bowl with 500 ml water, garlic, onion, epazote and salt; cook 30 min/100°C/spoon speed.
- Blend 40 sec/speed 6 into a thick paste and let cool.
- Mix the blue masa with the warm water and salt until you get an even texture.
- Shape into balls, flatten, place a spoonful of fava paste in the center and close into an oval shape.
- Cook the tlacoyos on a hot griddle 3 min per side until dry and golden.
- Serve with cactus paddles, crumbled queso fresco and green salsa on top.
Tips
- If the fava paste is too runny, sauté it a few minutes in a pan to thicken it.
- The cactus paddles turn out best grilled on the griddle to reduce their sliminess.
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