What You Need to Know
Hydrated maize dough undergoes plastic deformation under shear forces, with amylopectin networks maintaining structural integrity during hand-forming. Protein-starch matrix must balance cohesion (for shaping) and plasticity (to prevent cracking).
Creates thicker masa vessels than tortillas that can support substantial fillings while maintaining structural integrity during cooking.
Key Parameters
Temperature
22°C
20°C - 25°C
Time
1 hour
30 minutes - 2 hours
Equipment
clean surfacerolling pinplastic wrap
Steps
- 1.
Tlacoyos con frijol (Mexico City streets): Creates sealed pocket preventing bean spillage during comal cooking
- 2.
Tlacoyos de requesón (Puebla): Oblong shape provides structural support for soft cheese filling
The Science
Primary Reaction
Starch gelatinization