Subj : Re: Right Up Your Street
To   : Dave Drum
From : Ben Collver
Date : Fri Apr 04 2025 11:47:22

 Re: Re: Right Up Your Street
 By: Dave Drum to Ben Collver on Fri Apr 04 2025 05:11:32

DD> I'd never run across it under that name,
DD> So, that makes this a good day - I've learned somethig new.

I share your definition of a good day.

Out of curiosity, what other names have you seen it called by?

DD>       Title: Miner's Lettuce Backyard Salad

I'd eat that!  Looks like it has a lot of the same ingredients as pesto,
but you use your chompers instead of a blender.

On a tangent, here's a name i have never heard before: tlacoyos.

https://en.wikipedia.org/wiki/Tlacoyo

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Tlacoyos
Categories: Mexican, Vegetarian
     Yield: 12 Servings

     2 c  Blue corn masa harina
          - (250 g)
     2 c  Hot water (475 ml)
   1/2 ts Salt (2.5 g)
    16 oz Can black beans (2 c)
          - (400 g)
   1/2 c  Bean's cooking liquid or
          - water (120 ml)
   1/4 sm Onion
     3    Dried chiles de arbol;
          - up to 4
          Salt; to taste
     2 tb Vegetable oil (30 ml)
          Vegan sour cream
          Salsa
          Vegan cheese; shredded
          Onion; diced
          Tomato; diced
          Avocado; sliced

 Preparation time: 15 minutes
 Cooking time: 25 minutes

 Tlacoyos use blue corn masa to make a soft dough that is filled with a
 delicious bean filling and cooked to tender perfection. Top this
 homemade, vegan spin on Mexican street food with all your favorite
 toppings!

 Masa:

 Whisk the blue corn masa-harina and salt. Add the water and mix until
 a loose dough forms.

 Use your hands to knead the dough until it's nice and smooth. If it's
 too dry, add 1 ts of water at a time until it becomes manageable.
 Divide the dough into 12 equal pieces. Roll them into balls.

 Cover the pieces of dough with a damp kitchen towel. Giving them a
 light spray of cooking oil can also help prevent them from drying
 out. Set them aside until your filling is ready.

 Filling:

 Cook the beans. Add the oil to a pan over medium heat. Add the onion
 and dried chile de arbol. Stir for 2 minutes. Add the beans and
 their cooking liquid into the pan. Mix well and cook for 2 to 3
 minutes.

 Remove the chiles and onion from the pan. Lower the heat and use a
 potato masher to mash the beans until they're creamy. If they dry out
 too much, add a bit more cooking liquid. Cook for another 2 to 3
 minutes or until thickened. Season with salt to taste.

 Remove from heat and set aside to cool.

 Tlacoyos:

 Use your hands to carefully flatten the dough into a medium-sized
 oval, about the size of your hand or a little bit bigger. Repeat this
 for every piece of dough.

 Scoop 1 to 3 tb of refried beans into the center. Fold the sides of
 the dough in (enclosing the beans) and pinch the seams. Repeat for
 all the tlacoyos.

 Use your hands to shape the filled tlacoyos into a flattened diamond
 or oval with pointy tips. They should be about 1/4" thick. Set them
 aside and cover with a damp kitchen towel.

 Grease a large pan or griddle with a little bit of cooking spray over
 medium-low heat. Cook for 3 minutes on each side. Cooking time will
 depend on their actual thickness, so cut a piece off one and taste
 it. If the masa is still raw, let them cook for another 1 to 2
 minutes.

 Remove them from the heat and set them aside to cool.

 To Serve:

 Place the cooked tlacoyos on a plate and top them with vegan sour
 cream, salsa, vegan shredded cheese, onion, tomato and avocado to
 taste. Enjoy!

 Recipe by Jessica Hylton

 Recipe FROM: <https://jessicainthekitchen.com/tlacoyos/>

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