Taste of Mexico: tlacoyos
When talking about corn in Mexico, I have already mentioned that our culture is truly owed to maize. Our ancestors were responsible for not only its upbringing, but also to find nickstamalization and learn to prepare it in countless ways, as we discuss this article.
Now, though I have no definitive evidence to support this, I would like to imagine that this was something like this: a Meso -American mother, long ago, she was thinking about how to feed her family – she wanted to be tasty, easy to carry, not much heavier, and it would not be prepared all day.
Suddenly, “Eureka! I will create Tlacoyos!”
Although we will never know the right appearance of Tlacoyos, we understand that they have emerged from the need for efficient nutrition-and they are also a perfect example of foods before Hispanic.
What is tlacoyo?
Maize had to be prepared in a practical and small way, which leads to the creation of tlacoyo – or tlaoyo In Nahwad, ie “Teeschelled Corn Embanada”. This revolutionary diet is not only surviving to date, but also the appearance of many foods we are exploring in future articles.
A tlagio is the oval -shaped embanada that is cooked in a komal and filled with various materials. You can describe it as an archaeological recipe-a cooking time capsule that shows the techniques and tastes of the Hisspanic cultures, which thanks to the corn.
According to Mexico’s Recipes Historin Edmundo Escamilla Solis. Scientific journalist Charles C. Deer, editor of “1491: New expressions of the United States before Columbus.”
The process of nickstamalasis – cooking corn with limestone and water – made maize a very nutritious ingredient. If you combine other crops such as beans or fawa beans from Milpa, Dilacoos became a durable food for people who work or travel.
Dilacoos gave the tribes for a long time walking and giving energy to agriculture, and it is very interesting if you think about it.
Tlacoyo prehispánico first tlacoyo mestizo
Initially, dilacoos were filled with mashed lentils such as peas, fawa beans or black beans. However, the attendance of the Spaniards brought changes to the fillings. By introducing livestock, products such as cheese, cream and meat began to be used in Tlacoyos. The Spaniards developed a certain option for Dilacosus, and a creative individual had a brilliant idea of filling with a Ricota style cheese, which is called demands. This combination has proven to be a success and has since become one of the most beloved and popular versions of Dilacos.
Modern tlacoyo
Today, tlacoyos is not provided alone; They are the top number of tomatoes, coriander and onion with a refreshing Nobel aloe salad. Some add Greema and fresh crushed cheese spraying. Already nutritious Dilaco gets a delicious update from the new, stable Nobel Salat.
Taking the first bite of a tlagio is an invincible experience. The flavors of the blue or white corn corn combine with the demands, fawa beans, black beans, alverogen (a type of peas) – and in some regions, even pork – is an experience that you cannot miss. When the number is number one with the Nobals and Cheese, it is pure bliss. This humble, any kind of frishless dish will be comforted and forced to try everyone.
Tlacoyo’s children
Depending on who you are asking, Chops, Cortidas and Huwachas are considered the descendants of Dilacos. Some argue that Cortidas has their own independent history, and that the Chops is the oldest as the oldest, and that the Huarachs are the most recent joy culinary accident. In the upcoming articles, we will examine the stories of these three dishes.
Create your own tlacoyos
There is a recipe here when the longing is successful, but no talaco stands nearby.
Materials
• 2 cups nichstamalis corn flour (Masa Harina)
• Approximately 1¼ cup hot water
• ¼ tbsp of salt
• ¾ cup refined beans, requests or refined Fawa beans
• ½ cup finely chopped white onion
• Crushed fresh cheese cups
• Green or red salsa, taste
• A plastic sheet for designing tlacoyos (optional)
Instructions
- Mix the corn dough with salt and then gradually add hot water until you reach the soft, flexible dough. Cover the dough with a damp cloth and let it rest for 5 minutes.
- Divide the dough into six equal parts and roll each one into a bond. If desired, place each ball between two sheets to prevent sticking.
- Using your hands, tap each ball on a disk with a thickness of 1 cm and let the center slightly thin. If you have a tortilla Press, you can use it to flattened the dough.
- Place 1 to 1½ teaspoon filling (such as beans or requests) at the center of each disk. Divide the tlacoyo into three categories and then fold over a third of the outer one. Seal the tips and press Dilagio to the Own.
- Heat a komal or grid over medium heat and cook the tilagos on each side for 2 to 3 minutes. They are made when the masa color changes and cooks firmly.
- Serve hot, top with chopped onions, and taste the crushed cheese and salsa.
Amigos, did you still try Tlacoyos, friends? Do you not think that in every bite they carry an ancient, delicious and humble flavor? What is your favorite filling? I will be here and eagerly waiting for your comments.
Maria melandez A Mexico City Food blogger and influencer.
