4 Serves
98 Mins
5 g
43 g
5 g
In a large bowl, combine masa harina with warm water to form a soft, pliable dough. Knead gently until smooth.
Ingredients, vitamins, and health benefits
Masa Harina
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MexicanVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
91 µg / 400 µgCalcium
80 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
131 mg / 1,250 mgPotassium
155 mg / 4,700 mgSodium
576 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Divide the dough into small balls and flatten each into an oval shape. Place a spoonful of filling ingredients in the center and fold the edges over to seal, shaping it back into an oval.
Heat a comal or heavy-bottomed skillet over medium heat and lightly brush with cooking oil.
Cook the Tlacoyos on the hot surface for about 5 to 7 minutes per side until golden brown and cooked through.
Season the finished Tlacoyos with salt and pepper to taste before serving hot.
Cooking Oil
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
91 µg / 400 µgCalcium
80 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
131 mg / 1,250 mgPotassium
155 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g5
g25
g
Italian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g