mexican snack

These vegan tlacoyos are bursting with rich, earthy, and zesty flavors. They&rsquo;re made from blue masa stuffed with mashed beans and garnished with cactus salad, dairy-free queso, and a drizzle of homemade salsa.

Easy Vegan Tlacoyos Recipe

guajillo chiles

arbol chiles

tomatillos

½ white onion,

garlic

Salt

vegetable oil

blue masa harina

- 1 ½ cups very warm water

salt

mashed beans, black, bayo, or pinto

Onion slice

Cactus salad

Vegan cotija cheese

Vegan queso fresco

Stem and seed the guajillo and arbol chiles. Toast them in a skillet over medium-low for 30-60 seconds, turning frequently so they don&#39;t burn.

Once the chiles are toasted, add them to a pot of water with the tomatillos and onions. Bring everything to a simmer for 10-15 minutes, or until the tomatillos darken in color.

Drain the water and add the chiles, tomatillos, onions, garlic, and salt to a blender. Mix on high until smooth.

Heat about a &frac12; tablespoon of olive oil in a saucepan over medium. Add the salsa in and season it for 15 minutes, stirring frequently.

Salsa

Add the masa harina and salt to a mixing bowl and whisk. Pour in the water and combine using a spatula. When it&#39;s cool enough to handle, knead the dough with your hands until it&#39;s sticky enough to stay together, but not coming off on your hands too much.

If the dough appears crumbly, add a tablespoon of water at a time until you reach the right consistency (somewhat like play dough). If it becomes too sticky, add a little more masa harina. Cover the bowl with a towel.

Dough

Heat a cast-iron skillet or comal over medium, then break off pieces of dough about 100-120 grams. Roll each one into a ball and flatten it using the palms of your hands, working it back and forth.

Add a small spoonful of beans to the center, then fold the dough in half to close the edges (it will look a little like an empanada).

Pinch the ends carefully to form pointed tips, creating the classic tlacoyo shape. Flatten the tlacoyo on a piece of plastic or wax paper with your hands.

Rub your skillet or comal with the flat side of an onion slice before adding each batch of tlacoyos (optional for extra flavor). Cook each one for 3 minutes per side, or until firm and slightly charred.

Serve while warm topped with cactus salad, crumbled queso fresco or cotija, and salsa roja or verde. Happy eating!

Cooking

This pepinos locos recipe embodies the flavors of Mexico like nothing else you&#39;ve ever tried before! Fresh cucumber cups are filled with juicy fruit, crunchy peanuts, tangy tamarind candies, and hot sauce.

Easy Pepinos Locos (Ready in 5 Minutes)

cucumbers

Pulaprindo tamarind candies

mango

peanuts

tomato

chamoy

Tajin

Valentina hot sauce

lime

Fuego Takis

Fuego potato chips

Peel the cucumber, cut it into four pieces, and core each one with the end of a spoon (make sure the bottom of each piece is flat). Peel and cube the mango very small.

Rim the cucumber cups with chamoy, then with Tajin. Fill the cucumber cups with mango cubes, peanuts, and Pulparindo candies.

Garnish them with more chamoy, Valentina hot sauce, and Tajin. Lastly, pour in tomato or vegan Clamato juice and a squeeze of lime. Optionally, serve your cups with spicy potato chips and Takis. Happy eating!

Tostilocos are a popular antojito with layers of tortilla chips, jicama, cucumber, peanuts, and tamarind candies topped with hot sauce, chamoy, and lime juice. This is one unforgettable combo!

Best Tostilocos Recipe

tortilla chips (plain, lime, salsa verde)

½ cucumber, peeled & cubed

½ jicama, peeled & cubed

mango, peeled & cubed

tamarind candies

chamoy sauce

Peel and cube the cucumber, jicama, and mango. Prepare the rest of the toppings you&#39;ll be using. Set aside.

Preparation

Cut the bag of chips open lengthwise, then layer in the toppings one at a time. Serve immediately.

In the bag

Spread the chips out in an even layer on a plate, platter, or casserole dish. Layer on the diced cucumber, jicama, mango, tamarind candies, and peanuts.

Top with chile-lime seasoning, chamoy, and hot sauce. Serve with lime wedges on the side. Happy eating!

Serving platter

Mueganos are a Mexican dessert you won&#039;t be able to get enough of. Crispy squares of dough are stuck together with an ooey-gooey caramel sauce made from piloncillo.

Mueganos

all-purpose flour (0.11)

baking powder (0.01)

salt (0.01)

vegetable shortening

sugar

water

cone piloncillo (0.35)

water (0.01)

lemon juice

neutral vegetable oil (0.32)

In a mixing bowl, whisk the flour, baking powder, and salt together. In a separate bowl, beat the vegetable shortening and cane sugar together.

Add the dry ingredients to the wet ingredients, then pour in warm water and knead together until a uniform ball is formed, about 8-10 minutes. Cover the dough and let it rest for 15-30 minutes.

In the meantime, add the piloncillo, water, and lemon juice to a small saucepan. Simmer over medium-low until it reaches a syrup consistency, about 10-12 minutes.

Syrup

Roll the dough out on a lightly floured surface until ~&#8539;-inch thick, then cut it into &frac12;-inch squares.

Heat the oil in a large stockpot until it reaches 350&deg;F. Fry the squares of dough in small batches until puffy and golden-brown, about 2-3 minutes per batch. Transfer them to a large strainer over a bowl or plate to drain excess oil while you cook the rest.

Frying

Mix the fried dough and syrup together in a large bowl, then use your hands to shape the pieces into balls, pushing them together so they stick. Transfer each one to a tray, and allow them to dry before serving. Happy eating!

Assembly

https://www.youtube.com/watch?v=qh0sV0pI_gc

&#128203; FULL RECIPE &#128203;
https://brokebankvegan.com/mueganos/

Mueganos are a Mexican dessert you won't be able to get enough of. Crispy squares of dough are stuck together with an ooey-gooey caramel sauce made from piloncillo. 

Ingredientes en Espa&ntilde;ol:
Masa
1 &frac12; tazas de harina de trigo
1 cucharadita de levadura en polvo
&frac12; cucharadita de sal
1 &frac12; cucharadas de manteca vegetal o mantequilla vegana
&frac12; cucharada de az&uacute;car de ca&ntilde;a
&frac12; taza de agua
Jarabe
7 onzas de piloncillo
&frac34; taza de agua
1 cucharadita de jugo de lim&oacute;n
Freir
1-2 tazas de aceite vegetal

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Mueganos (Mexican Street Candy)

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Top 4 mexican snack recipes from across the web

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The most viewed mexican snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine