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A Tlacoyo [tɬaˈkoʝo] is an oval-shaped pre-Hispanic Mexican dish made of masa. Somewhat torpedo-shaped, they are fatter than fresh corn tortillas and stuffed with cooked ground beans, cheese, fava beans, chicharron or other ingredients and fried or toasted. Tlacoyos can be 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 soon after they are cooked, they become very tough and dry, even if reheated. In Mexican markets, vendors keep their tlacoyos warm by putting them in a covered basket, with the additional effect that the steam keeps them moist for a longer time. This dish is similar to the Salvadoran pupusa.
The tlacoyo is should not be confused with a sope or a huarache, but according to modern recipes, in some regions tlacoyos have started to be used in a similar way, as a base for the same ingredients used for sopes.
Since it 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 wet toppings), Mexican street vendors, especially in Mexico City, sometimes sell it with toppings on it, as an alternative to the sopes and huaraches. However, note that the traditional tlacoyo is supposed to be consumed without any toppings on it except for fresh salsa. This is the form in which they are typically found in the streets.
Tlacoyos come in three different colors, although no artificial colors are added to its preparation. The color comes from the cornmeal used to prepare the masa that which the tlacoyo is made with. The most common is blue masa, made from blue corn kernels.
blue corn meal tlacoyo