Tlacoyos with Nopal Salad "a la enojona"

Name: Tlacoyos with Nopal Salad "a la enojona"
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs masa harina (about 1 kg); 1 teaspoon baking powder; Cooked, dry refried beans; 1/4 cup tomatoes; 10 serrano peppers; 8 cactus paddles (nopales); 2 Roma tomatoes; 1/2 onion; Salt; 1 bunch cilantro; Oil; Double cream cheese (or queso fresco)

Zoyla Enojona 😎🍴 @ZoyLaEnojona

Alguna Parte Del Mundo

A dish made my way, always delicious!

Zoyla Enojona 😎🍴 @ZoyLaEnojona

Alguna Parte Del Mundo

A dish made my way, always delicious!

Saved

Ingredients

30 minutes

Serves 4 servings

2.2 lbsmasa harina (about 1 kg)
1 teaspoonbaking powder
Cooked, dry refried beans
1/4 cuptomatoes
10serrano peppers
8cactus paddles (nopales)
2Roma tomatoes
1/2onion
Salt
1 bunchcilantro
Oil
Double cream cheese (or queso fresco)

Saved

Steps

30 minutes

1

FOR THE NOPAL SALAD: Cut the cactus paddles into thin strips and place them in water with salt and a tomato peel (this helps remove the slime). Drain and transfer to a bowl. Wash the onion, Roma tomatoes, and cilantro; slice the onion and Roma tomatoes into half-moons and finely chop the cilantro. Add to the nopales with a little salt and mix well.
2

FOR THE SALSA: Wash the serrano peppers and tomatoes and cook them in water. Blend them well with a little salt and set aside.
3

Knead the masa harina with the baking powder. Take a portion of dough, make a well in the center, and add a little of the refried beans.
4

Shape into an oval and flatten.
5

Heat a griddle or skillet and brush both sides with oil.
6

Remove from the griddle, top with some nopal salad, salsa, and cheese.