Ricotta and Corn Tlacoyos with Ancho Chile Sauce, Sautéed Zucchini and Charred Lime

Instructions

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   1. In a bowl, mix the blue corn masa harina with 5 g 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.

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   2. While the dough rests, make the filling: combine the ricotta-style fresh cheese with 80 g (1/2 cup) of the corn kernels, half of the chopped epazote, and a pinch of salt. Set aside.

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   3. For the sauce, heat a skillet or griddle over medium heat. Toast the dried ancho chiles for 10 to 15 seconds per side without burning them. Transfer to a bowl of hot water and soak for 10 minutes.

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   4. On the same griddle, roast the Roma tomatoes, 2 garlic cloves, and 90 g of onion until charred in spots and softened, 8 to 10 minutes. Char 1 halved lime as well for 2 to 3 minutes until lightly caramelized.

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   5. Drain the ancho chiles and blend them with the roasted tomatoes, roasted garlic, roasted onion, vegetable broth, ground cumin, and 1 g salt until smooth.

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   6. Heat 1 tablespoon oil in a saucepan over medium heat. Pour in the blended sauce and cook for 8 minutes, stirring occasionally, until slightly thickened. Adjust salt if needed and keep warm.

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   7. Divide the dough into 8 portions. Shape each into a ball, flatten into a thick oval, place a generous spoonful of filling in the center, then close and pinch the edges. Gently flatten again into an elongated tlacoyo about 1/2 inch thick.

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   8. Heat a large griddle or cast-iron skillet over medium heat. Cook the tlacoyos for 4 to 5 minutes per side until firm, cooked through, and golden in spots. Lightly brush them with 1 tablespoon oil during cooking to help browning.

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   9. If you want them extra hot for serving, place the cooked tlacoyos on a tray and keep them for 5 minutes in an oven preheated to 180 °C / 350 °F.

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    10. For the vegetable topping, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add the zucchini, the remaining 40 g (1/4 cup) corn kernels, 90 g (about 3/4 cup) sliced onion, and the remaining 2 minced garlic cloves. Sauté for 5 to 6 minutes until the zucchini is tender but still slightly firm. Add the remaining epazote and a pinch of salt.

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    11. Squeeze the charred lime lightly over the zucchini and toss. Cut the remaining lime into wedges for serving.

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    12. To plate, arrange the tlacoyos on plates, spoon the ancho chile sauce partially over them, add the sautéed zucchini on the side, and finish with crumbled fresh cheese, chopped cilantro, and wedges of fresh lime.