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 Tlacoyo with green and chile pasilla sauce | |
| Type | Pancake |
|---|---|
| Main ingredients | Masa |
Atlacoyo[tɬaˈkoʝo] is aMexican dish ofpre-Hispanic origin made ofmasa. Tlacoyos are thicker than fresh corntortillas and are stuffed withcheese,fava beans, cooked ground beans,chicharron, and other ingredients before being fried or toasted. Tlacoyos can be served as an accompaniment to soups and stews or as appetizers for celebrations. They are made in varying shapes, most being oval and some also triangular.
Most traditional tlacoyos do not havelard 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.
The wordtlacoyo derives from theNahuatl wordtlahtlaōyoh[t͡ɬɑʔt͡ɬɑˈoːjoʔ]),[1] a name given to anantojito ('snack' or appetizer) typical of central Mexico. Spelling variations includetlayoyis,clacoyos,tlatloyos,tlayoyos andtlaoyos.
Since it is similar in shape to ahuarache (but smaller), and is made of the same corn as thesope and is even thicker (so it has more resistance to wet toppings), Mexican street vendors, especially in Mexico City,[2] sometimes sell it with toppings on it, as an alternative to the sopes and huaraches. However, the traditional tlacoyo is supposed to be consumed without any toppings on it except for freshsalsa. This is the form in which they are typically found in the streets.[citation needed] In the state ofPuebla, Tlacoyos are smaller and in the shape of triangles.
Tlacoyos come in three different colors, although no artificial colors are added in its preparation. The color comes from the cornmeal used to prepare the masa which the tlacoyo is made with. The most common is blue masa, made fromblue corn kernels.[citation needed]
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