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     Re: Re: Right Up Your Street   
     By: Dave Drum to Ben Collver on Fri Apr 04 2025 05:11:32   
      
   DD> I'd never run across it under that name,   
   DD> So, that makes this a good day - I've learned somethig new.   
      
   I share your definition of a good day.   
      
   Out of curiosity, what other names have you seen it called by?   
      
   DD>       Title: Miner's Lettuce Backyard Salad   
      
   I'd eat that!  Looks like it has a lot of the same ingredients as pesto,   
   but you use your chompers instead of a blender.   
      
   On a tangent, here's a name i have never heard before: tlacoyos.   
      
   https://en.wikipedia.org/wiki/Tlacoyo   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Tlacoyos   
    Categories: Mexican, Vegetarian   
         Yield: 12 Servings   
      
         2 c  Blue corn masa harina   
              - (250 g)   
         2 c  Hot water (475 ml)   
       1/2 ts Salt (2.5 g)   
        16 oz Can black beans (2 c)   
              - (400 g)   
       1/2 c  Bean's cooking liquid or   
              - water (120 ml)   
       1/4 sm Onion   
         3    Dried chiles de arbol;   
              - up to 4   
              Salt; to taste   
         2 tb Vegetable oil (30 ml)   
              Vegan sour cream   
              Salsa   
              Vegan cheese; shredded   
              Onion; diced   
              Tomato; diced   
              Avocado; sliced   
      
     Preparation time: 15 minutes   
     Cooking time: 25 minutes   
      
     Tlacoyos use blue corn masa to make a soft dough that is filled with a   
     delicious bean filling and cooked to tender perfection. Top this   
     homemade, vegan spin on Mexican street food with all your favorite   
     toppings!   
      
     Masa:   
      
     Whisk the blue corn masa-harina and salt. Add the water and mix until   
     a loose dough forms.   
      
     Use your hands to knead the dough until it's nice and smooth. If it's   
     too dry, add 1 ts of water at a time until it becomes manageable.   
     Divide the dough into 12 equal pieces. Roll them into balls.   
      
     Cover the pieces of dough with a damp kitchen towel. Giving them a   
     light spray of cooking oil can also help prevent them from drying   
     out. Set them aside until your filling is ready.   
      
     Filling:   
      
     Cook the beans. Add the oil to a pan over medium heat. Add the onion   
     and dried chile de arbol. Stir for 2 minutes. Add the beans and   
     their cooking liquid into the pan. Mix well and cook for 2 to 3   
     minutes.   
      
     Remove the chiles and onion from the pan. Lower the heat and use a   
     potato masher to mash the beans until they're creamy. If they dry out   
     too much, add a bit more cooking liquid. Cook for another 2 to 3   
     minutes or until thickened. Season with salt to taste.   
      
     Remove from heat and set aside to cool.   
      
     Tlacoyos:   
      
     Use your hands to carefully flatten the dough into a medium-sized   
     oval, about the size of your hand or a little bit bigger. Repeat this   
     for every piece of dough.   
      
     Scoop 1 to 3 tb of refried beans into the center. Fold the sides of   
     the dough in (enclosing the beans) and pinch the seams. Repeat for   
     all the tlacoyos.   
      
     Use your hands to shape the filled tlacoyos into a flattened diamond   
     or oval with pointy tips. They should be about 1/4" thick. Set them   
     aside and cover with a damp kitchen towel.   
      
     Grease a large pan or griddle with a little bit of cooking spray over   
     medium-low heat. Cook for 3 minutes on each side. Cooking time will   
     depend on their actual thickness, so cut a piece off one and taste   
     it. If the masa is still raw, let them cook for another 1 to 2   
     minutes.   
      
     Remove them from the heat and set them aside to cool.   
      
     To Serve:   
      
     Place the cooked tlacoyos on a plate and top them with vegan sour   
     cream, salsa, vegan shredded cheese, onion, tomato and avocado to   
     taste. Enjoy!   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:    
      
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