Crispy Tlacoyos with Ricotta-Style Cheese and Nopales, with Pumpkin Seed Salsa Macha

Instructions

1. 1

   1. In a large bowl, mix the blue corn masa harina with 4 g (3/4 tsp) of the salt. Gradually add the warm water and knead for 3 to 4 minutes until you have a soft dough that is moist but not sticky. Cover and let it rest for 10 minutes.

2. 2

   2. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add half of the chopped white onion and cook for 2 minutes. Stir in the cooked nopales, epazote, and 1 g (a pinch) of salt; sauté for 3 minutes until excess moisture evaporates. Remove from the heat and let cool slightly.

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   3. In a bowl, combine the ricotta-style fresh cheese with the sautéed nopales mixture until evenly mixed. Set aside.

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   4. For the salsa macha, place the pumpkin seeds, dried árbol chiles, and garlic in a small skillet with 2 tbsp (30 ml) vegetable oil over low heat. Cook, stirring constantly, for 2 to 3 minutes, until the seeds are just golden and the garlic is fragrant; do not let the chiles burn. Transfer everything to a mortar or small processor.

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   5. Add the apple cider vinegar, grated piloncillo, and 1 g (a pinch) of salt to the mortar or processor. Crush or pulse into a rustic, slightly thick sauce. Set aside.

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   6. Divide the dough into 8 equal portions. Shape each portion into a ball, then flatten into an oval about 4 inches long. Place 1 to 2 tbsp of filling in the center, close the dough around the filling, and gently flatten to form an elongated tlacoyo about 1/2 inch thick.

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   7. Heat a comal or large skillet over medium heat, about 375°F (190°C) surface temperature. Cook the tlacoyos for 3 to 4 minutes per side, until firm with golden brown spots.

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   8. Add the remaining oil to the comal or skillet and crisp the tlacoyos for 1 to 2 more minutes per side, until the exterior is crunchy. If you prefer to finish them in the oven, transfer them to a tray and bake for 5 minutes at 400°F (200°C).

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   9. Serve the tlacoyos hot with the pumpkin seed salsa macha spooned over or on the side. Finish with crumbled queso fresco, the remaining onion, chopped cilantro, radishes, and lime wedges for squeezing over the top.