Tlayoco Masa Pocket
Tlayoco’s are Mexican stuffed pockets. It seems every country has one, Italians = Calzones, Chinese = Steamed Buns, Argentina = Empanadas, etc, etc, etc. When it comes to the ease of making stuffed pockets, I think these might be the easiest ones to make. Partly because masa is so easy to work with and the most basic, street food versions consists of the masa encircling some cheese and black beans before pan frying them. Simple and delicious!
However, for something a bit more filling, I think sautéing some mushrooms, making a little pico and an avocado crema gives you a complete vegetarian meal (without much added work). And if you aren’t vegetarian, think along the lines of the proteins you eat in your tacos. Carnitas would be good over a simple tlayoco recipe or even some grilled shrimp.
Cooking Note: It’s always equal parts masa to water so you can change the serving size at will. Also, make a bunch of them, fry them off and then place in the freezer to pull out for a quick dinner or recovery snack.
Black Bean Tlacoyo with Avocado, Pico and Mushrooms
- 1 1/2 cups of masa
- 1 1/2 cups of water
- 1 15-ounce can of southwest seasoned black beans, drained and mashed
- 8 ounces of baby bella mushrooms
- 1-2 tomatoes
- 1/2 red onion
- 1-2 cloves of garlic
- 1 avocado
- 1/4 cup of sour cream
- 2-3 tablespoons milk
- Juice of 1/2 lime
- 1 bunch of fresh cilantro
- 2 tablespoons olive oil
- Optional: Feta or Cotija cheese
- Start with making the sides. Puree the avocado with some cilantro, a 1/4 of the red onion, 1 clove of garlic, sour cream, milk and the lime juice. Puree until smooth. Taste and add in salt to your liking. Cover with plastic wrap and set aside.
- Next is the pico. Chop up the tomatoes and add in the other minced garlic clove, chopped red onion, cilantro and a touch of salt. Mix and set aside.
- Next up is the mushrooms. Slice and simply sauté them in some olive oil and a dash of salt until cooked. Set aside.
- Now for the tlayoco. Start with combining the masa and water. Mix until you have thick, but pliable dough. Make 6 balls and then spread them out thin. Take the black bean mixture and place some in the center. Fold the dough over and pinch together. It's going to look like a moon shape. Then you will begin to form/mold it into a football type shape.
- Heat the skillet to medium heat with some olive oil. Place the tlacoyo in the skillet. Cook for about 5 minutes on each side. You want to form a nice crust, but don't burn it.
- Serve the tlacoyo with the avocado crema, pico, mushrooms and some cheese (feta/cotija) if you want.