Try this Hidalgan Tlacoyos (Tlacoyos Hidalguenses) recipe, or contribute your own.
Suggest a better descriptionCook the peas and mash them up. Mix the corn dough and lard together. Form thick tortillas (1/4 inch thick) and, stretch them into an ovoid shape. Fill them with peas, heat them on a comal (a dry iron frying pan may be substituted) and then fry them, forming tlacoyos. Peel the tomatoes and liquify them with a little serrano chili, water and salt. Fry the mixture until the flavor peaks. Pour the sauce on top of the tlacoyos Busted by Christopher E. Eaves
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Serving Size: 1 Serving (3036g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2603 | ||
Calories from Fat: 1888 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 209.8g | 280 % | |
Saturated Fat 81.1g | 406 % | |
Monounsaturated Fat 93g | ||
Polyunsanturated Fat 25g | ||
Cholesterol 194.8mg | 60 % | |
Sodium 189.1mg | 7 % | |
Potassium 3929.4mg | 103 % | |
Total Carbohydrate 146.8g | 43 % | |
Dietary Fiber 43.2g | 173 % | |
Sugars, other 103.6g | ||
Protein 46.2g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2603
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