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Holy Smokes

Chicken salpicon bao taco with chilaca crema

A new experience of eating tacos de salpicon, tacos in a bao bun stuffed with salpicon with a chilaca sauce.

Bao Taco
Bao Taco

Chef:

Eric Ponce

 

Team Members:

  1. Daniela Ramos
  2. Sebastian Saavedra
  3. Keyra Mendoza
  4. Glenda Solis
  5. Cristian Anchondo

Serves: 10

Ingredients:

  • 10 oz Bleached Flour (or plain flour, all-purpose flour)
  • 5 oz Cornflour (US: cornstarch)
  • 1 oz Caster Sugar (super-fine sugar)
  • .5 oz Teaspoon Instant Yeast (also called instant dried yeast or fast-action dried yeast, see Kitchen Notes)
  • Baking Powder
  • 180 milliliters Warm Water
  • 60 milliliters Vegetable Oil (plus extra)
  • 6 (4-ounce) skinned, boned chicken breast halves
  • 2 cups chopped seeded tomato
  • ½ cup chopped onion
  • ¼ cup chopped fresh cilantro
  • 6 jalapeño peppers, sliced
  • ⅓ cup white vinegar
  • ¾ cup diced peeled avocado
  • Iceberg lettuce leaves
  • Carrot for decoration
  • 6 fresh chilacas
  • 2 garlic cloves
  • ½ medium onion
  • 1 tsp oregano
  • Salt
  • Pepper
  • Water

Instructions:

Step 1
To make the perfect bao buns, you need both yeast and baking powder to help the buns to rise. Start by measuring all of the dry ingredients in a large mixing bowl.

Then measure the warm water and oil into a measuring jug. The water needs to be a bit more than lukewarm to help activate the yeast, but it shouldn’t be boiling.

Step 2
I prefer to make my bao bun dough using my electric stand mixer, but you can, of course, do everything by hand.

Using a dough hook at medium speed, mix the liquid into the dry ingredients. Depending on the type of flour you have used, you might need more or less liquid than stated in the recipe. You want just enough liquid to bring everything together into a sticky dough.

Then, continuing on medium speed, knead the dough until it becomes soft and smooth to the touch. This should take about 10 minutes using the stand-mixer on medium speed, or about 5 minutes by hand.

Step 3
Once the dough is soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen benchtop.

To test if the dough is ready, press your finger into the dough to make an indent. If the dough bounces back, it is ready. If the indent remains, you need to knead the dough a little bit more.

Place the ball of dough back into the (clean) mixing bowl, and place the bowl somewhere warm for about 60 to 90 minutes for the dough to rise and double in size.

Step 4
Once the dough has doubled in size, punch it back and knead it by hand for about 5 minutes to release any air bubbles in the dough.

Then roll out the dough until it is about 1 cm in height

Use your hands to rub some oil onto the surface of the dough. This will prevent the dough from sticking together later when you shape the buns.

Step 5
Use an 8 cm (3 inch) cookie cutter to cut out rounds from the dough. Re-roll the dough as needed until you have used up all of the dough.

Step 6
Place these rounds onto a small sheet of baking paper – I like to use plain white cupcake wrappers which I flatten with a rolling pin. This saves me from having to cut up a sheet of baking paper into small pieces.

Fold over each round in half and then use a rolling pin to gently flatten the dough to form the bun shape.

Step 7
Place all of the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 minutes for the buns to rise again.

After this time, the bao buns should have risen and puffed up slightly.

Step 8
Meanwhile, prepare the steamer on the stove (see notes below). Steam the buns in batches for 10 to 12 minutes, or until they are puffy and soft, and cooked all the way through.

Step 1
Add water to a large skillet, filling to a depth of 1 inch, and bring to a boil. Add chicken, and simmer for 8 minutes or until done. Cool, and cut into thin strips.

Step 2
Combine chicken, tomato, onion, cilantro, and jalapeño in a large bowl. Combine vinegar, salt, oil, and black pepper. Add vinegar mixture to chicken mixture; toss gently to coat. Add avocado just before serving; toss gently to coat. Serve chicken mixture over lettuce leaves.
decorate with carrot

Place the chilacas, garlic and onion on a baking sheet.

Place under broiler, until charred. 5 to 7 minutes.

Be sure to watch the garlic, it will char quickly.

Remove from broiler cover with dish towel and allow to steam for about 5 minutes.

Remove charred skin, stem and seeds.

Remove skin from garlic and onion.

Place chilacas, garlic, onion and oregano into a molcajete or blender along with a splash of water.

Puree until smooth.

Season to taste with salt and pepper.

Whisk Takers

Corunda michoacana & mixiote chicken in chintextle

Classic Michoacan-style corunda made with criollo corn nixtamalized in-house. Served with chintextle marinated chicken dark meat, pit-barbecued to perfection.

Chintextle<br />
Corunda michoacana
Chintextle<br />
Corunda michoacana

Chef:

Eric Ponce

 

Team Members:

  1. Idaly Anguiano
  2. Luis Jimenez
  3. Jeanette Hernandez
  4. Nathan Lopez

Serves: 12

Ingredients:

  • Masa nixtamalizada 1 #
  • Queso fresco 4 oz
  • Zucchini 4 oz
  • Chicken stock as needed
  • Pork lard 3 oz
  • Salt and pepper,as needed
  • Chile guajillo 7 pods
  • Chile morita 7 pods
  • Chile pasilla 10 pods
  • Chile de arbol 2 pods
  • Dried shrimp ¼ c
  • Tomato 5 ea
  • Onion 1 ea
  • Garlic 1 head
  • Sesame seeds ¼ c
  • Almonds ½ c
  • Pinon ½ c
  • Salt and pepper TT
  • Chicken leg quarters 4 ea.
  • Cream 2 C
  • Corn 2 Whole Corn on Cob
  • Epazote 3 Springs
  • Palo Santo 1 Stick

Instructions:

  • Combine all ingredients and mix thoroughly until a small piece of dough is dropped in a cup of water and it floats to the surface.
  • Place a small amount of the masa on the banana leaf and begin folding by the corners to achieve a triangle shape.
  • Arrange in a double boiler with water at the bottom and steam for 25 minutes or until cooked through but still moist and tender.
  • Reserve warm until ready to serve.
  • Begin by toasting the chiles on indirect heat over mesquite wood, being careful not to burn them. 
  • Followed by giving a nice sear over the coals to the tomatoes, onions, and garlic.
  • Finish by toasting the nuts and seeds with the help of cast iron.
  • Pass everything through the food mill a few times until a smooth paste is achieved. Rectify seasoning and consistency.
  • Marinate the chicken with such paste and place in mixiote sacs to be steamed after. Cook until the internal temperature of the chicken reaches 160 F.
  • Remove bones and skin and reserve the shredded chicken and sauce very hot until ready to use.
  • In a saucepan over medium heat, heat the heavy whipping cream. Don’t let it boil. Reduce heat to low and simmer gently for 15-20 minutes.
  • Steep with corn cobs and epazote for an additional 30 minutes.
  • Finally, light a stick of palo santo and throw it into the pot, cover it with a lid, and allow the cream to steep with the smoke from the palo santo.

Taste Innovators

Smoked pork belly tostada with tamarindo salsa and pineapple pico de gallo

Smoked pork belly tostada topped with sliced avocado, grilled pineapple, fresh jicama, tamarindo salsa, and pineapple mango pico de gallo.

A la Mexicana
A la Mexicana

Chef:

Eric Ponce

 

Team Members:

  1. Michelle Caro
  2. David Pelikan
  3. Brian Soledad
  4. Abraham Jaimes

Serves: 4, 6 or 12

Ingredients:

  • 4 lb Pork Belly
  • 6 oz salt
  • 2 oz sugar
  • 1 lbs fresh pineapple
  • 6 oz  fresh mango
  • 10 oz guajillo chile
  • 8 oz fresh tamarindo
  • 4 oz white onion
  • 3 oz garlic
  • 1 oz cilantro
  • .5 oz avocado, sliced
  • .5 oz jicama, julienned
  • 3 oz fresh lime juice
  • 4 oz tomatoes

Instructions:

  • Smoke pork belly with hickory charcoal and cherry wood chips, chill
  • Slice in 1.5 oz portions, grill on the flattop, chill
  • For the salsa: boil guajillo chiles,1 oz onion, and garlic in a pot with water and salt
  • Once soft, blend in a blender add tamarindo pods, 3 oz pineapple, 2 oz mango, sugar, and 1 oz lime juice, chill
  • Cut remaining pineapple, mango, onion, tomatoes, and cilantro and mix with lime juice salt, and pepper.
  • To plate: place pork belly, and top with sliced avocado, jicama, grilled pineapple triangle, tamarindo salsa, and pineapple mango pico de gallo.

Gourmet Innovators

Red tetela, green pipian, short rib mole, and pickled onion pearls

Red Tetelas and Green Pipian are made with slow braised short ribs in a creamy mole sauce and pickled peal onions.

Tetela
Tetela

Chef:

Eric Ponce

 

Team Members:

  1. Corina Marquez
  2. Eduardo Kong Arroyo
  3. Caitlin Canelo
  4. Luis Esquivel

Serves: 250

Ingredients:

  • 10 lbs of green tomatoes
  • 5 lbs of tomatillos
  • 5 lbs of green chilies (such as poblanos or jalapeños)
  • 5 lbs of fresh spinach
  • 5 lbs of pumpkin seeds (pepitas)
  • 5 lbs of white onion, chopped
  • 2 cups of vegetable oil
  • 10 cloves of garlic, minced
  • 10 cups of vegetable or chicken broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • 10 cups masa harina
  • 6 1/4 cups water
  • 2 1/2 teaspoons salt
  • 2 1/2 teaspoons baking powder
  • 1/2 to 1 cup beet powder (adjust to achieve desired color)
  • 210 lbs beef short ribs, cut into 2-3 inch pieces
  • 22 ½ white onion, diced
  • 36 large carrots, quartered and thinly sliced
  • 9 cloves garlic, minced
  • 1-gallon salsa verde
  • 66 chipotle in adobo, chopped*
  • 5 cups tomato paste
  • 5 cups natural peanut butter
  • 4 quarts all-purpose flour
  • 3 quarts cocoa powder
  • 2 cups cumin
  • 2 cups coriander
  • 1 quart and 1 cup chili powder
  • 1 cup smoked paprika
  • 5 cups ground oregano
  • 4 gallons of beef broth
  • 4 gallons of red wine
  • 66 cinnamon stick
  • 5 quarts extra virgin olive oil
  • Coarse salt, ground black pepper

Instructions:

  • In a large bowl, combine the masa harina, water, salt, baking powder, and beet powder. Mix well to form a smooth, red-colored dough. Let it rest for 10-15 minutes.
  • Divide the dough into 250 equal portions and form them into balls.
  • Flatten each ball into a small disc, about 1/4 inch thick.
  • Fill the tetelas with your favorite protein
  • Fold the masa disc in half to form a triangle, pressing the edges together to seal the filling inside.
  • Heat a skillet or griddle over medium heat and cook the tetelas for about 2-3 minutes on each side, until lightly browned and cooked through.
  • Roast the green tomatoes, tomatillos, and green chilies under a broiler or on a grill until charred and slightly softened. Remove from heat and let cool.
  • In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and translucent.
  • Add the roasted green tomatoes, tomatillos, and green chilies to the pot, along with the fresh spinach and pumpkin seeds. Stir well to combine.
  • Add the vegetable or chicken broth to the pot, making sure all the ingredients are submerged. Bring to a simmer and cook for about 20-30 minutes, until the vegetables are fully cooked and tender.
  • Using an immersion blender or regular blender, puree the mixture until smooth. Season with salt and pepper to taste.
  • Preheat oven to 300°F. Toss ribs in 1-2 teaspoons of coarse salt, a pinch of pepper, and 2 tablespoons of flour until evenly coated.
  • In a large dutch oven or braiser, heat olive oil over medium-high heat and sear ribs, for 1-2 minutes on each side. Remove the ribs from heat to a plate and let rest. Add the onion and carrot to the skillet and cook for 4-5 minutes, stirring frequently, until somewhat softened. Add garlic and saute for 30 seconds to 1 minute, until fragrant. Add tomato paste, cocoa powder, remaining flour, and peanut butter to the pot. Cook for 1-2 minutes, stirring frequently, until fragrant and starting to deepen color. Pour wine into the pot, and cook for 1 minute, until it has somewhat reduced. Scrape up any browned bits on the bottom of the pot. Stir in the remaining ingredients. Cook for 2-3 minutes, stirring frequently. Turn off the heat and add the seared ribs back to the pot. Cover and place on a middle rack in the oven. Cook for 2 to 2 ½ hours, until ribs are tender and falling off the bone. They should slide right off the bone when done! Remove ribs from the sauce. Remove and discard the cinnamon stick. Skim fat from the sauce and using either an immersion blender or in batches in a regular blender, blend until smooth. Add salt to taste.

Cocina del Sol

Tlacoyo of picadillo with black bean and habanero salsa.

A Tlacoyo is a traditional dish with roots tracing back to Mesoamerican times. We affectionately nicknamed “Roca de Volcán” (Volcano Rock) due to its distinct, filled shape and the use of blue masa, which together give it the appearance of a stone. Our version of the Tlacoyo is generously filled with ground beef and lamb, complemented by a slightly spicy sauce and red bell pepper caviar, reminiscent of the lava that erupts from a volcano.

Roca Volcanica
Roca Volcanica

Chef :

Ruby

 

Team Members:

  1. London Butler
  2. Julian Rodriguez
  3. Andrew Quiroz
  4. Paul Washington
  5. Josh Armendariz
  6. Robert Gillespie

Serves: 12

Ingredients:

  • 2 cups of corn masa
  • 1 ½ cup of warm water
  • 1 tablespoon salt
  • 1 cup of black beans
  • 1 tablespoon manteca (lard)
  • 3 cups water
  • ½ onion
  • Salt to taste
  • 1 cup (8oz) of ground lamb
  • 1cup (8oz) of ground beef
  • 1 cup of small chopped onion
  • 1 clove of minced garlic
  • 2 cups small diced tomato
  • 2 cups small diced potato
  • 1 ½ tablespoon salt
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • ¼ cup tomato juice
  • 2 Tablespoons vegetable oil

Optional:

  • 1/2 cup of crumbled fresh cheese

Instructions:

Mix the corn masa with warm water and salt until you have a smooth dough. Divide into 2oz balls.

In a tortilla press, press down the masa ball until a tortilla round is made about 4 inches in diameter.

Fill the tlacoyos with 1 teaspoon of beans and 1 teaspoon picadillo.

Then close the filled tortilla into a half moon (empanada) shape place back into the tortilla press and press very little almost nothing to achieve the tlacoyo shape (leaf shape).

Clean 1 cup of black beans and wash.

Place 4 cups of water in a pot add the beans, 1 onion cut in half 1 bay leaf 1 tablespoon of salt, and cook until a boil or until beans are tender.

When beans are cooked in a pan heat up 2 tablespoons of lard then add 1 cup of beans when hot smash the beans.

In a skillet with oil, cook the onion and garlic until soft. Add the ground beef and cook until browned. Add the tomato, and potato, and cook until tender then add tomato sauce. Season with salt and pepper, cumin, and oregano.

  • Heat a skillet and cook the tlacoyos on both sides until golden brown.
  • Optionally, add fresh cheese and mix

Bepeu Takos

Salmon crudito with mango sauce and avocado sauce.

Como la Flor
Como la Flor

Chef :

Ruby

 

Team Members:

  1. Celeste Carrillo
  2. Isaac Ibarra
  3. Gary Vines
  4. Cristofer Gamez-Favela
  5. Ricardo Estrada
  6. Andy Galvan
  7. Isai De Andra
  8. Eric Diaz

Serves: 10

Ingredients:

Instructions:

Los Gastronautas

Salmon crudito with mango sauce and avocado sauce.

Como la Flor
Como la Flor

Chef :

Ruby

 

Team Members:

  1. Daisy Medina
  2. Erick Alvarez
  3. Alex Rodriguez
  4. Ceci Sierra Saenz
  5. Naomi Briseno
  6. Saede Fernandez
  7. Gerardo Cruz

Serves: 10

Ingredients:

Instructions:

The Notorious Chef

Tlacoyo of picadillo with black bean and habanero salsa.

A Tlacoyo is a traditional dish with roots tracing back to Mesoamerican times. We affectionately nicknamed “Roca de Volcán” (Volcano Rock) due to its distinct, filled shape and the use of blue masa, which together give it the appearance of a stone. Our version of the Tlacoyo is generously filled with ground beef and lamb, complemented by a slightly spicy sauce and red bell pepper caviar, reminiscent of the lava that erupts from a volcano.

Roca Volcanica
Roca Volcanica

Chef :

Ruby

 

Team Members:

  1. Sebastian Solis
  2. Vincent Valle
  3. Israel Mendoza
  4. Ashanti White
  5. Adriel Balderrama
  6. Adam Soto

Serves: 12

Ingredients:

  • 2 cups of corn masa
  • 1 ½ cup of warm water
  • 1 tablespoon salt
  • 1 cup of black beans
  • 1 tablespoon manteca (lard)
  • 3 cups water
  • ½ onion
  • Salt to taste
  • 1 cup (8oz) of ground lamb
  • 1cup (8oz) of ground beef
  • 1 cup of small chopped onion
  • 1 clove of minced garlic
  • 2 cups small diced tomato
  • 2 cups small diced potato
  • 1 ½ tablespoon salt
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • ¼ cup tomato juice
  • 2 Tablespoons vegetable oil

Optional:

  • 1/2 cup of crumbled fresh cheese

Instructions:

Mix the corn masa with warm water and salt until you have a smooth dough. Divide into 2oz balls.

In a tortilla press, press down the masa ball until a tortilla round is made about 4 inches in diameter.

Fill the tlacoyos with 1 teaspoon of beans and 1 teaspoon picadillo.

Then close the filled tortilla into a half moon (empanada) shape place back into the tortilla press and press very little almost nothing to achieve the tlacoyo shape (leaf shape).

Clean 1 cup of black beans and wash.

Place 4 cups of water in a pot add the beans, 1 onion cut in half 1 bay leaf 1 tablespoon of salt, and cook until a boil or until beans are tender.

When beans are cooked in a pan heat up 2 tablespoons of lard then add 1 cup of beans when hot smash the beans.

In a skillet with oil, cook the onion and garlic until soft. Add the ground beef and cook until browned. Add the tomato, and potato, and cook until tender then add tomato sauce. Season with salt and pepper, cumin, and oregano.

  • Heat a skillet and cook the tlacoyos on both sides until golden brown.
  • Optionally, add fresh cheese and mix

Dabarkads

Salmon crudito with mango sauce and avocado sauce.

Como la Flor
Como la Flor

Chef :

Ray

 

Team Members:

  1. Cindy Baker
  2. Edgar Lopez
  3. Markus Stroke
  4. Angel Valles
  5. Kevin Tapia
  6. Sergio Saenz
  7. Claudia Rodriguez
  8. Marylin Mack
  9. Johnny Hernandez
  10. Annalyn Valentin

Serves: 10

Ingredients:

Instructions:

Shrimped Up

Tlacoyo of picadillo with black bean and habanero salsa.

A Tlacoyo is a traditional dish with roots tracing back to Mesoamerican times. We affectionately nicknamed “Roca de Volcán” (Volcano Rock) due to its distinct, filled shape and the use of blue masa, which together give it the appearance of a stone. Our version of the Tlacoyo is generously filled with ground beef and lamb, complemented by a slightly spicy sauce and red bell pepper caviar, reminiscent of the lava that erupts from a volcano.

Roca Volcanica
Roca Volcanica

Chef :

Ray

 

Team Members:

  1. Jarrod Williams
  2. Audrie Aguilar
  3. Erick Ramirez
  4. Joel Arenivar
  5. Julietta Lopez
  6. Juan Vega
  7. Jaqueline Holguin
  8. Dimas Herrera
  9. Alejandra Flores

Serves: 12

Ingredients:

  • 2 cups of corn masa
  • 1 ½ cup of warm water
  • 1 tablespoon salt
  • 1 cup of black beans
  • 1 tablespoon manteca (lard)
  • 3 cups water
  • ½ onion
  • Salt to taste
  • 1 cup (8oz) of ground lamb
  • 1cup (8oz) of ground beef
  • 1 cup of small chopped onion
  • 1 clove of minced garlic
  • 2 cups small diced tomato
  • 2 cups small diced potato
  • 1 ½ tablespoon salt
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • ¼ cup tomato juice
  • 2 Tablespoons vegetable oil

Optional:

  • 1/2 cup of crumbled fresh cheese

Instructions:

Mix the corn masa with warm water and salt until you have a smooth dough. Divide into 2oz balls.

In a tortilla press, press down the masa ball until a tortilla round is made about 4 inches in diameter.

Fill the tlacoyos with 1 teaspoon of beans and 1 teaspoon picadillo.

Then close the filled tortilla into a half moon (empanada) shape place back into the tortilla press and press very little almost nothing to achieve the tlacoyo shape (leaf shape).

Clean 1 cup of black beans and wash.

Place 4 cups of water in a pot add the beans, 1 onion cut in half 1 bay leaf 1 tablespoon of salt, and cook until a boil or until beans are tender.

When beans are cooked in a pan heat up 2 tablespoons of lard then add 1 cup of beans when hot smash the beans.

In a skillet with oil, cook the onion and garlic until soft. Add the ground beef and cook until browned. Add the tomato, and potato, and cook until tender then add tomato sauce. Season with salt and pepper, cumin, and oregano.

  • Heat a skillet and cook the tlacoyos on both sides until golden brown.
  • Optionally, add fresh cheese and mix

Moshi Pan

Salmon crudito with mango sauce and avocado sauce.

Como la Flor
Como la Flor

Chef :

Ray

 

Team Members:

  1. Michelle Moreno
  2. Gris Gutierrez
  3. Jose Luis Arce
  4. Irvyn Trejo
  5. Cindy Salazar
  6. Bruno Gomez
  7. Julie Castro

Serves: 10

Ingredients:

Instructions:

Funki Seoul

Tlacoyo of picadillo with black bean and habanero salsa.

A Tlacoyo is a traditional dish with roots tracing back to Mesoamerican times. We affectionately nicknamed “Roca de Volcán” (Volcano Rock) due to its distinct, filled shape and the use of blue masa, which together give it the appearance of a stone. Our version of the Tlacoyo is generously filled with ground beef and lamb, complemented by a slightly spicy sauce and red bell pepper caviar, reminiscent of the lava that erupts from a volcano.

Roca Volcanica
Roca Volcanica

Chef :

Ray

 

Team Members:

  1. Michael Knowlton
  2. Andrew Amaya
  3. Leticia Ugarte
  4. Valerie Ceniceros
  5. Cynthia Russell
  6. Sarah Duncan
  7. Carlos Reta

Serves: 12

Ingredients:

  • 2 cups of corn masa
  • 1 ½ cup of warm water
  • 1 tablespoon salt
  • 1 cup of black beans
  • 1 tablespoon manteca (lard)
  • 3 cups water
  • ½ onion
  • Salt to taste
  • 1 cup (8oz) of ground lamb
  • 1cup (8oz) of ground beef
  • 1 cup of small chopped onion
  • 1 clove of minced garlic
  • 2 cups small diced tomato
  • 2 cups small diced potato
  • 1 ½ tablespoon salt
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • ¼ cup tomato juice
  • 2 Tablespoons vegetable oil

Optional:

  • 1/2 cup of crumbled fresh cheese

Instructions:

Mix the corn masa with warm water and salt until you have a smooth dough. Divide into 2oz balls.

In a tortilla press, press down the masa ball until a tortilla round is made about 4 inches in diameter.

Fill the tlacoyos with 1 teaspoon of beans and 1 teaspoon picadillo.

Then close the filled tortilla into a half moon (empanada) shape place back into the tortilla press and press very little almost nothing to achieve the tlacoyo shape (leaf shape).

Clean 1 cup of black beans and wash.

Place 4 cups of water in a pot add the beans, 1 onion cut in half 1 bay leaf 1 tablespoon of salt, and cook until a boil or until beans are tender.

When beans are cooked in a pan heat up 2 tablespoons of lard then add 1 cup of beans when hot smash the beans.

In a skillet with oil, cook the onion and garlic until soft. Add the ground beef and cook until browned. Add the tomato, and potato, and cook until tender then add tomato sauce. Season with salt and pepper, cumin, and oregano.

  • Heat a skillet and cook the tlacoyos on both sides until golden brown.
  • Optionally, add fresh cheese and mix

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