Requesón Tlacoyos
Marielle Henaine
A quick and easy recipe that is perfect for your weekly menu, these requesón tlacoyos are a Mexican antojito no one can resist! Prepared with blue masa dough, these delicious tlacoyos are stuffed with a creamy stuffing featuring requesón, serrano chiles, cilantro, and onion and are topped with nopal salad and queso fresco for an unbeatable dish everyone will love from the very first bite.
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Ingredients
8
Portions
  • 1 tablespoon vegetable oil, for the requesón stuffing
  • 1/2 cups onion, finely chopped, for the requesón stuffing
  • 1 1/2 cups requesón, for the requesón stuffing
  • 2 serrano chiles, finely chopped, for the requesón stuffing
  • 1/4 cups cilantro, chopped, for the requesón stuffing
  • salt, for the requesón stuffing
  • pepper, for the requesón stuffing
  • 500 grams masa dough, blue
  • 2 tablespoons lard, for the masa dough
  • 1 teaspoon salt, for the masa dough
  • 1 cup nopal, cut into thin strips and cooked, for the nopal salad
  • 1/2 cups red onion, finely chopped, for the nopal salad
  • 1/2 cups tomato, cut into cubes, for the nopal salad
  • 2 tablespoons serrano chile, finely chopped, for the nopal salad
  • 1/4 cups cilantro, chopped, for the nopal salad
  • 3 tablespoons lime juice, seeded, for the nopal salad
  • salt, for the nopal salad
  • pepper, for the nopal salad
  • some queso fresco, for garnish
Preparation
20 mins
20 mins
Easy
  • For the requesón stuffing: In a skillet over medium heat, heat a dash of oil and fry onion until translucent. Add requesón, serrano chile, and cilantro. Season with salt and pepper. Cook for 5 minutes and set aside.
  • For the tlacoyos: In a bowl, mix blue masa dough, lard, and salt. Knead until completely incorporated; the consistency must be slightly moist. Cover with a cheesecloth and set aside.
  • Using your hands, form masa dough balls, hollow out, and stuff with a tablespoon of requesón. Seal masa dough tightly around the stuffing and shape like a rhomboid, flattening to the size of your hand to form the tlacoyos. On a griddle over medium heat, cook tlacoyos for 15 minutes or until golden brown. Set aside warm.
  • For the nopal salad: In a bowl, mix cooked nopales, red onion, tomatoes, serrano chiles, cilantro, lime juice, salt, and pepper thoroughly.
  • Serve requesón tlacoyos topped with nopal salad and queso fresco.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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