When we talk about corn in Mexico, I have already mentioned that our culture really owes many to corn. Our ancestors were not only responsible for its domestication, but also for the discovery of nixtamalization and learning to prepare it in an innumerable way, like the one we will discuss in this article.
Now, even if I have no concrete evidence to support this, I like to imagine that it happened like this: a Meso -American mother, a long time ago, considered how to feed her family – she wanted something delicious, easy to transport and eat, not too heavy and that it would not take all day to prepare.
Suddenly, she exclaimed: “Eureka! I’m going to do tlacoyos!”
Although we may never know the exact origins of Tlacoyos, we understand that they have emerged from the need for effective food – and they are like a perfect example of prehispanic cuisine.
What is a tlacoyo?
Corn must have been prepared in a practical and portable way, leading to the creation of Tlacoyo – or tlaoyo In Nahuatl, which means “Empanada of corn from Deshellé”. This revolutionary dish survives not only to this day, but is also the origin of several other meals that we will explore in future articles.
A tlacoyo is an oval -fit Empanada which is cooked on a comed and filled with various ingredients. You can describe it as an archaeological recipe – a culinary temporal capsule which presents the techniques and flavors of prehispanic cultures, which have prospered thanks to corn.
According to the Mexico Culinary School Historn Edmundo Escamilla SolisThe Tlacoyos were mentioned in the writings of the Conquistadors of Mexico in the 16th century, suggesting that they existed before the arrival of the Spanish settlers. There is also evidence that Tlacoyos emerged between 200 and 900 BC, according to scientific journalist Charles C. Mann, author of “1491: new revelations from the Americas before Columbus”.
The nixtamalization process – Cook corn with lime and water – has transformed corn into a very nutritious ingredient. When combined with other milpa crops, such as beans or FAVA beans, Tlacoyos have become a lasting meal for people working or traveling over long distances.
Tlacoyos gave the indigenous peoples the energy for long days of walking and agriculture, which is quite impressive if you think about it.
From Tlacoyo Prehispánico to Tlacoyo Mestizo
Initially, tlacoyos were filled with puree legumes such as peas, fava beans or black beans. However, the arrival of the Spaniards has made changes to the garnishes. With the introduction of cattle, ingredients such as cheese, cream and meat began to be used in Tlacoyos. The Spaniards have developed a particular penchant for Tlacoyos, and a creative individual had the brilliant idea of filling them with Ricotta style cheese, known as Recesón. This combination has proven to be a success and has become one of the most popular and popular versions of Tlacoyos since.
Modern Tlacoyo
Today, Tlacoyos are not served alone; They are garnished with a refreshing nopal cactus salad in tomatoes, coriander and onion. Some people add cream and a pinch of fresh cheese. This already nutritious tlacoyo obtains a delicious upgrade of the fresh and tart nopal salad.
Taking the first bite of a Tlacoyo is an unbeatable experience. The flavors of blue or white corn are combined with the requirements, the fava beans, the black beans, the alverjón (a type of pea) – and, in some regions, even pork frizzy – is an experience that you cannot miss. When stocked with nopales and cheese, it is pure happiness. This humble dish without frills is comforting and a must for everyone.
Children of Tlacoyo
Who you ask, sopes, gorditas and huaraches are considered to be descendants of Tlacoyos. Some argue that the Gorditas have their own independent history, that Sopes is just as old as the Tlacoyos and that the Huaraches were a more recent happy culinary accident. In the next articles, we will explore the stories of these three dishes.
Make your own tlacoyos
Here is a recipe for when the desire strikes, but there is no tlacoyo nearby.
Ingredients
• 2 cups of nixtamalized corn flour (Masa Harina)
• About 1¼ cup of hot water
• ¼ teaspoon of salt
• ¾ Cup of fried beans, requirements or fava fried beans
• ½ Finely chopped white onion cup
• ½ cup of crumbled fresh cheese
• Green or red salsa, to taste
• A plastic sheet to shape Tlacoyos (optional)
Instructions
- Mix the corn flour with salt, then gradually add hot water until you reach a soft and flexible paste. Cover the dough with a damp cloth and let stand for 5 minutes to make sure it hydrates properly.
- Divide the dough into six equal portions and each run into a ball. If you wish, place each ball between two plastic sheets to avoid sticking.
- Using your hands, flatten each ball in a disc about 1 cm thick, leaving the center slightly thinner. If you have a press in tortilla, you can use it to flatten the dough.
- Place 1 to 1½ tablespoon of filling (such as beans or sharksón) in the center of each disc. Visualize the Tlacoyo divided into three sections, then fold the external thirds on the garnish. Seal the tips and press to shape the Tlacoyo in an oval.
- Heat a Comal or a heating plate over medium heat and cook the Tlacoyos for 2 to 3 minutes on each side. They are made when the Masa changes color and seems firm and cooked.
- Serve hot, garnished with chopped onion, crumbled cheese and taste salsa.
Amigos, have you tried the Tlacoyos, friends? Don’t you think they wear an old, delicious and humble flavor with each bite? What is your favorite filling? I will be there, will look forward to your comments.
María Meléndez is a food blogger from Mexico City and an influencer.
