Tlacoyos are a traditional Mexican dish that originated in the central part of the country, particularly in the states of Mexico City, Puebla, and Tlaxcala. They are essentially corn dumplings filled with meat, cheese, or vegetables, and they can be served as a main dish or as a snack.
The name "tlacoyo" comes from the Nahuatl language, in which it is written as "tlacuache," meaning "half-moon" or "in the middle." This refers to the shape of the dough, which is typically flattened into a half-moon shape before being filled and cooked.
The dough for tlacoyos is usually made from corn masa (dough made from corn flour) that has been mixed with water and sometimes lard or vegetable shortening. The dough is then filled with a variety of ingredients, such as shredded chicken or beef, cheese, beans, or vegetables.
Tlacoyos can be cooked in a variety of ways, including steaming, boiling, or frying. They can also be served with a variety of toppings, such as salsa, crema, cheese, and cilantro.
Some variations of tlacoyos include:
Overall, tlacoyos are a delicious and versatile dish that can be enjoyed at any time of day, and they are a great example of the rich culinary heritage of Mexico.
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