Ricotta cheese tlacoyos
Ingredients
- 2 cups of MASECA® Antojitos corn masa flour
- 1 1/3 cups of warm water
- 1 cup of epazote leaves
- 4 green tomatoes
- ½ onion
- 1 garlic clove
- ¼ cup of chicken broth
- 2 serrano peppers
- 1 cup of double cream brie cheese
- 1 cup of ricotta cheese
- 1 tablespoon of oil
Preparation
-
- Mix MASECA® Antojitos corn masa flour with water. Using your hands, knead for 2 minutes until you form a soft and uniform dough.
- Divide masa in 12 portions and form masa balls. With your hands, flatten the masa balls to form little patties in the shape of “tlacoyos” (oval shape). Cook in a hot griddle at medium heat until completely cooked from both sides.
- In a blender, mix garlic, onion, serrano peppers and epazote leaves. Then, slowly add chicken broth and season with salt and pepper.
- Pour sauce on the tlacoyos and decorate with double cream cheese
Tip: Garnish with cactus salad.
