Fava bean and mushroom stuffed blue corn cakes (Tlacoyos de habas y setas) from Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes (page 123) by Dora Ramírez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Almond queso fresco (Queso fresco de almendras); Molcajete salsa (Salsa molcajeteada); Chile de árbol salsa (Salsa de chile de árbol); Cactus salad (Ensalada de nopales); Porcini mushroom chicharrones (Chicharrones de hongo porcini)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegan feta cheese for vegan queso fresco, and salsa of your choice for chile salsa. Fava beans need to be soaked overnight. You may use the Almond queso fresco recipe on page 31, and the Chile de árbol salsa recipe on page 43. See recipe for an oil-free variation.

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