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WHAT TO EAT IN ACAXOCHITLÁN
Acaxochitlán is located in the Eastern Sierra of Hidalgo and is one of the seven "Pueblos con Sabor" (Towns with Flavor) due to its culinary tradition.
Among its most representative typical dishes are molotes, a fried corn dough snack with guajillo chili filled with potato seasoned with chili, parsley, and onion, served with lettuce, cilantro, onion, cheese, and salsa.
You can also savor tlacoyos, meminques, pipián, and metate chocolate, as well as traditional bread baked in a wood-fired oven and exquisite barbacoa.
Gastronomy and typical cuisine in Acaxochitlán
Tlacoyos Recipe
Ingredients:
- 500 grams of corn flour for tortillas
- 1½ cups of hot water
- ½ teaspoon of salt
- plastic for forming the tlacoyos
- black bean puree
- vegetable oil or lard
- 1 fried garlic clove
- 2 fried dried arbol chilies
- 1 chicken bouillon cube
- green or red salsa
- Cotija or panela cheese, grated
- ¼ finely chopped onion
- 3 sprigs of fresh cilantro, disinfected and finely chopped
- cream
Directions:
Heat 1 tablespoon of oil in a skillet.
Fry ¼ piece of chopped onion until translucent.
Add the beans with ¼ teaspoon of salt and cook for 15 to 20 minutes, stirring constantly until the beans are slightly dehydrated. Set aside to cool slightly.
Mix the corn flour with water and salt in a medium bowl.
Incorporate the ingredients well to form a smooth dough, knead for a few minutes until it feels soft.
Divide the dough into 6 pieces and cover with a damp cloth or napkin.
Heat the griddle/comal over medium heat.
Take one of the pieces of dough, make a ball, place it on the plastic sheet, and flatten it with your hands to form a thick circle.
Add about 1-½ tablespoons of the bean paste to the center of the circle.
Add some oil to the griddle and cook them on both sides over medium heat.
Grind the garlic and onion in a mortar, add the arbol chilies, tomatoes, chicken bouillon cube, cilantro, and continue grinding until integrated.
Serve the tlacoyos with the salsa.
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