Mexican Tlacoyos with Chicharrón on Arteflame Grill

Introduction

Experience the rich flavors of Mexican street food with these delicious Tlacoyos stuffed with chicharrón prensado. Grilled to perfection on the Arteflame flat cooktop, they develop a crispy exterior with a soft, flavorful interior. Topped with fresh cream and cheese, this traditional dish is packed with authentic taste and texture. Perfect for any gathering, these Tlacoyos will impress your family and friends with their beautiful appearance and mouthwatering flavors.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 teaspoon salt
• 1 cup chicharrón prensado, finely chopped
• 1/2 cup queso fresco, crumbled
• 1/2 cup Mexican crema
• 1/4 cup chopped cilantro
• 1/4 cup finely chopped onion
• 2 tablespoons butter

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the fire to build.
5. Wait about 20 minutes until the flat cooktop reaches grilling temperature.

Step 2: Prepare the masa

1. In a mixing bowl, combine masa harina, warm water, and salt.
2. Knead until a smooth dough forms.
3. Cover the dough with a damp cloth and let it rest for 10 minutes.

Step 3: Shape and fill the Tlacoyos

1. Divide the dough into small balls (about golf ball size).
2. Flatten each ball into an oval-shaped disc.
3. Place a spoonful of chicharrón prensado in the center.
4. Fold the dough over the filling and pinch the edges to seal.
5. Gently press the Tlacoyo to flatten it slightly.

Step 4: Grill the Tlacoyos

1. Melt butter on the Arteflame flat cooktop.
2. Place the Tlacoyos on the hot cooktop, near the center for better heat distribution.
3. Cook until the bottom develops a golden-brown crust (about 3-4 minutes).
4. Flip and cook the other side for another 3-4 minutes.
5. Move them to a slightly cooler area of the griddle to finish cooking inside.

Step 5: Serve and garnish

1. Remove the Tlacoyos from the grill once crispy and evenly cooked.
2. Top with Mexican crema and crumbled queso fresco.
3. Garnish with chopped cilantro and onion.
4. Serve immediately and enjoy!

Tips

• Keep the dough covered with a damp cloth to prevent it from drying out.
• Adjust the cooking area of the flat cooktop to control the heat level for even cooking.
• For extra flavor, add a small amount of butter on top of each Tlacoyo before flipping.

Variations

• Bean Tlacoyos: Replace chicharrón with refried black beans for a vegetarian version.
• Cheese-Stuffed Tlacoyos: Use Oaxaca cheese or queso panela instead of chicharrón for a gooey center.
• Spicy Tlacoyos: Mix diced jalapeños into the masa for some heat.
• Herb-Infused Tlacoyos: Add finely chopped epazote or cilantro to the masa for additional aroma.
• Meat Lover’s Tlacoyos: Combine chicharrón with shredded beef or pork for a heartier bite.

Conclusion

These Mexican Tlacoyos with chicharrón prensado are a fantastic way to enjoy authentic flavors fresh off the grill. The crispy, golden texture of the masa, combined with the rich filling and toppings, makes for an irresistible dish. The Arteflame grill enhances their flavor by giving them a perfect sear while keeping them tender inside. Serve them hot and enjoy the delightful taste of traditional Mexican cuisine.

Best Pairings

• Horchata or a refreshing agua fresca.
• Grilled Mexican-style street corn (Elote).
• Pico de gallo or spicy salsa roja for an extra burst of flavor.
• Cold cerveza or a smoky mezcal cocktail.