Toasted Corn Pockets (Tlacoyos) That Will Wow Your Taste Buds

Toasted Corn Pockets, also known as Tlacoyos, offer a delightful fusion of flavors and textures that can transport you straight to the heart of traditional Mexican cuisine. This dish features a rich corn dough filled with savory beans and spices, then toasted to a perfect golden crisp. Serve them hot, topped with queso fresco and delicious salsas, and prepare to wow your taste buds and those of your guests.

Why Make This Toasted Corn Pockets (Tlacoyos) That Will Wow Your Taste Buds

Toasted Corn Pockets are not only mouthwatering but also a wonderful way to explore the culinary traditions of Mexico. They’re versatile, allowing you to serve them as an appetizer, snack, or even a main dish. The combination of mild, fruity guajillo chiles with the spiciness of arbol chiles creates a flavor profile that is both deep and complex, perfect for any palate. Plus, as you bite into the warm, crispy exterior, the creamy beans nestled inside offer a satisfying contrast that elevates the entire experience.

How to Make Toasted Corn Pockets (Tlacoyos) That Will Wow Your Taste Buds

Making Tlacoyos is a fun and rewarding process. You’ll be amazed at how simple it is to whip up this flavorful dish right in your kitchen. The key is selecting quality ingredients and allowing them to shine through in each bite.

Ingredients:

2 pieces Dried guajillo chiles (adds mild, fruity flavor)
2 pieces Dried arbol chiles (for a touch of heat)
2 cups Simple Pot-Cooked Beans (using ayocote morado or dark red/black beans)
1 teaspoon Medium-fine sea salt or kosher salt (enhances flavor)

1 teaspoon Ground cumin (adds earthy note)
1 cup Fresh lard seasoned with herbs, garlic, and orange (brings flavor and richness)
2 cups Fresh corn dough for tortillas or corn flour (masa harina) (main base for pockets)
1 cup Queso fresco (crumbled on top)
1 cup Roasted Tomato and Arbol Chile Salsa (for dipping)

1 cup Fresh Green Chile and Tomatillo Salsa (elevates each bite)

Directions:

Prepare the Chiles: First, remove the stems and seeds from the dried guajillo and arbol chiles. Soak them in hot water for about 15 minutes until they soften. Drain and blend until smooth, adding a tablespoon of the soaking liquid as needed to create a paste.

Cook the Beans: In a pot, combine the cooked beans, medium-fine sea salt, and ground cumin. Stir in a spoonful of the blended chile mixture for extra flavor. Mash the beans slightly, keeping some chunks for texture. Set aside.
Make the Dough: Combine fresh corn dough or masa harina with a pinch of salt, kneading until smooth. Divide the dough into small balls, about the size of a golf ball.
Shape the Pockets: Flatten each ball between your palms or a tortilla press, then place a spoonful of the bean mixture in the center. Fold the sides over to encase the filling and pinch to seal, forming a pocket.

Toast the Tlacoyos: Heat the seasoned lard in a skillet over medium heat. Carefully place the Tlacoyos in the hot lard and cook for about 3-4 minutes on each side, or until they develop a golden brown crust.
Serve Hot: Remove from the skillet, sprinkle with crumbled queso fresco, and serve with the roasted tomato and arbol chile salsa and the fresh green chile and tomatillo salsa on the side.

Nutritional Information

Per serving (2 Tlacoyos):

Calories: 390
Total Fat: 20g
Saturated Fat: 10g
Cholesterol: 45mg
Sodium: 415mg
Total Carbohydrates: 42g
Dietary Fiber: 10g
Sugars: 2g
Protein: 11g

How to Serve Toasted Corn Pockets (Tlacoyos) That Will Wow Your Taste Buds

Serve your toasted corn pockets warm and fresh from the skillet for the best experience. They make a great starter for a festive gathering or a delicious addition to your family dinner. Pair them with an array of vibrant salsas to let your guests customize their flavors. Other good matches include a side of guacamole or a simple salad for a light meal.

How to Store Toasted Corn Pockets (Tlacoyos) That Will Wow Your Taste Buds

Store any leftover Tlacoyos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a skillet over low heat until warmed through and crispy again. You can also freeze them, wrapped tightly, for up to a month. Thaw in the refrigerator before reheating.

Expert Tips for Perfect Toasted Corn Pockets (Tlacoyos) That Will Wow Your Taste Buds

Dough Consistency: Ensure your corn dough is not too sticky. If it is, add a bit more masa harina until it reaches a workable consistency.
Flavor Boost: Experiment by adding spices like smoked paprika or cayenne to the bean mixture for an extra flavor kick.
Cooking Technique: For a healthier option, you can either bake them in the oven at 375°F for about 15-20 minutes or use an air fryer for that crispy exterior without too much oil.

Delicious Variations

Veggie-Filled: For a vegetarian twist, consider adding sautéed mushrooms or spinach to the bean mixture.
Different Proteins: Swap the beans with shredded chicken or ground beef seasoned with your favorite Mexican spices.
Spicy Kick: Mix in some finely chopped jalapeños or serrano peppers for those who love a fiery taste.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes! You can make the corn dough a day in advance and keep it wrapped in plastic wrap in the refrigerator. Just let it come to room temperature before shaping it.
What’s the best way to cook the Tlacoyos if I don’t have lard?
You can cook them in vegetable oil or even a non-stick skillet without any grease. They might not be quite as rich, but they will still be delicious!
Can I use canned beans for this recipe?
Yes! If you’re short on time, canned beans work well. Just make sure to rinse and drain them first before mashing and seasoning.

Conclusion

Making Toasted Corn Pockets (Tlacoyos) is an incredible way to enjoy a taste of traditional Mexican cuisine right at home. Their crispy exterior and flavorful filling create a perfect dish for any occasion. Whether you serve them as an appetizer or a hearty snack, each bite will surely impress. So gather your ingredients, roll up your sleeves, and enjoy the delightful process of making these delicious pockets. Don’t forget to share your experience or ask questions in the comments below; I love hearing from you!