makes
10
prep
20 minutes
cook
45 minutes
difficulty
Easy
makes
10
serves
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 500 g (2½ cups) fresh corn kernels
- 300 g (10½ oz) yellow or white masa flour
- 120 g (4½ oz) butter, softened
- 100 g (3½ oz) piloncillo or brown sugar
- 1 tsp ground cinnamon
- vegetable oil, for pan-frying
Instructions
- Whiz the corn kernels in a blender until they form a smooth corn paste. Transfer to a large bowl. Add the masa flour, butter, sugar and cinnamon and mix with your hands until combined. Knead into a firm dough that you can easily shape with your hands.
- Divide the dough into 10 equal portions and shape each portion into a triangle about 1 cm (½ in) thick.
- Heat a little vegetable oil in a comal or heavy-based frying pan over low heat. Working in batches, cook the tlaxcales for 5 minutes on each side, until golden brown all over.
- Leave to cool slightly before serving.
- The tlaxcales will keep in an airtight container in the fridge for 4 days.
Note
Tlaxcales come from the eastern Mexican state of Tlaxcala. The state takes its name from the Nahuatl word ‘Tlaxcallan’, which means ‘The place of the tortilla or corn bread’. Despite their rich cultural significance, tlaxcales risk fading into obscurity, so I’m celebrating them here! You can enjoy this versatile snack in lots of ways. If you’re after something savoury, try them topped with spicy salsa, sour cream and cheese. For a sweet treat, slice them open, spread with butter, then add a sprinkling of sugar or your favourite jam and serve with Mexican hot chocolate!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
