Tlacoyos with Chorizo and Queso Fresco
WHAT YOU NEED
- 1 package Cacique® Pork Chorizo
- 2 cups of corn masa, prepared
- 1 Tbsp salt
- Water to knead
- 2 cups of refried black beans, cooked
- Cacique® Crema Mexicana Agria, for garnishing
- Cacique® Hatch Chile Salsa Verde, for garnishing
- Cacique® Queso Fresco, crumbled for garnishing
- Fresh Jalapenos, thinly sliced for garnishing
HOW TO MAKE IT
- Over a large clean surface, add the corn masa, salt, some water and knead with your hands until the masa softens.
- Divide masa and beans into 8 parts. Pat the masa dough pieces into thick circles, spoon the beans into the center, and then fold the circles to seal the edges. Gently form and press each into a flat football shape.
- Cook the tlacoyos on a comal on medium heat for 15 min or until cooked, flipping over halfway through.
- Meanwhile, cook the chorizo in a nonstick skillet over medium heat, breaking apart with a wooden spoon, until fully cooked, about 8 minutes. Drain excess fat.
- Serve while they are still warm and garnish with the cooked pork chorizo, queso fresco, hatch chile salsa verde and jalapeño slices. Enjoy.
