Mexican Tlacoyos with Chicharrón on the Arteflame Grill

Introduction

Tlacoyos are a classic Mexican street food that delivers a crispy, golden exterior packed with delicious flavor. Cooking them on the Arteflame grill enhances their texture, creating a lightly charred masa stuffed with rich chicharrón prensado. The even heat distribution of the Arteflame’s flat cooktop ensures they cook to perfection, while the open flame brings out their authentic taste. Topped with fresh cream and cheese, these grilled tlacoyos are irresistible!

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 fresh cilantro, chopped
• 1/4 cup pickled red onions
• 1/2 teaspoon ground cumin
• 2 tablespoons butter

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in your Arteflame grill.
2. Stack firewood over the oil-soaked napkins and light the paper.
3. Allow the fire to build up for about 20 minutes until the flat cooktop is hot and ready for grilling.

Step 2: Prepare the masa dough

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

Step 3: Stuff and shape the tlacoyos

1. Divide the dough into equal portions and roll each into a ball.
2. Flatten each ball into a small disk.
3. Place a spoonful of chopped chicharrón prensado in the center.
4. Fold the edges over the filling and shape into an oval.

Step 4: Grill the tlacoyos

1. Spread butter on the flat cooktop griddle near the center.
2. Place the tlacoyos on the hot cooktop.
3. Grill for 5-7 minutes per side until golden brown and crispy.

Step 5: Top and serve

1. Remove the tlacoyos from the grill and place on a serving platter.
2. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.
3. Garnish with chopped cilantro and pickled red onions.

Tips

• Keep the heat consistent by adjusting the tlacoyos' position on the griddle based on desired doneness.
• Use butter instead of oil for a richer flavor.
• If the dough cracks while shaping, rub a few drops of water on the edges.

Variations

1. Black Bean Tlacoyos: Substitute chicharrón prensado with mashed black beans for a vegetarian version.
2. Cheese-Stuffed Tlacoyos: Add Oaxaca cheese to the filling for a deliciously melted surprise.
3. Spicy Tlacoyos: Mix chopped jalapeños into the masa for extra heat.
4. Chicken Tinga Tlacoyos: Replace chicharrón prensado with shredded chicken tinga for a smoky flavor.
5. Poblano and Corn Tlacoyos: Add roasted poblanos and sweet corn kernels for a balanced bite.

Conclusion

These grilled Mexican tlacoyos with chicharrón prensado capture bold flavors and textures straight from the Arteflame grill. Try different toppings and fillings for a personalized twist!

Best pairings

• Mexican street corn (Elote)
• Fresh guacamole and tortilla chips
• Grilled nopales (cactus)
• A cold margarita or agua fresca