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Tlacoyo [t͡ɬaˈkoʝo] is an oval shaped fried or toasted cake made of masa. Somewhat torpedo-shaped, they are fatter than fresh corn tortillas and stuffed with refried beans, cheese, fava beans, chicharron or other ingredients. Tlacoyos are often served as an accompaniment to soups and stews or as appetizers for celebrations. 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 tlacoyo is a completely different traditional Mexican dish which must not be confused with a sope or a huarache, but according to modern recipes, 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 kernels.
blue corn meal tlacoyo