Can I make the talo dough ahead of time?
Yes, you can prepare the dough up to 1 hour in advance and keep it covered with plastic wrap at room temperature. This can actually help the flour hydrate more fully.
BREAKFAST
Traditional Basque Talos with Idiazabal Cheese and Quince Paste
Experience the rustic charm of the Basque Country with these authentic talos. These warm, corn-based flatbreads, reminiscent of tortillas, are perfectly paired with the rich, nutty flavor of Idiazabal sheep's cheese and the sweet, fruity notes of quince paste. A delightful and simple dish, ideal for a unique breakfast, a satisfying snack, or a light lunch, bringing a taste of the Pyrenees right to your kitchen.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the fine corn flour and salt. Gradually add the warm water, mixing until a soft, pliable dough forms. If the dough is too dry, add a little more water, 1 teaspoon at a time. Knead for 2 minutes until smooth.
02
Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten it between two pieces of parchment paper or plastic wrap using a rolling pin to form a thin, round talo, about 6 inches in diameter.
03
Heat 1 tablespoon of olive oil in a large non-stick skillet or griddle over medium heat. Cook each talo for 2-3 minutes per side, or until golden brown and slightly puffed.
04
While the talos are still warm, slice the sheep's cheese and quince paste into thin pieces.
05
Place a few slices of sheep's cheese and quince paste onto each warm talo. Fold the talo in half and serve immediately.
About This Recipe
Experience the rustic charm of the Basque Country with these authentic talos. These warm, corn-based flatbreads, reminiscent of tortillas, are perfectly paired with the rich, nutty flavor of Idiazabal sheep's cheese and the sweet, fruity notes of quince paste. A delightful and simple dish, ideal for a unique breakfast, a satisfying snack, or a light lunch, bringing a taste of the Pyrenees right to your kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, use fine corn flour (harina de maíz precocida) which is commonly used for arepas, not cornmeal or cornstarch. This creates the characteristic texture of talos.
Easy Substitutions
If sheep's cheese is unavailable, a firm, mild goat cheese or even a sharp cheddar can be used. Apple butter or fig jam can substitute for quince paste in a pinch, though the flavor profile will differ.
Storage & Reheating
Talos are best enjoyed fresh. Leftover talos can be stored in an airtight container at room temperature for up to 1 day, but they will lose their soft texture. Reheat gently in a dry skillet.
Serving Suggestions
Serve these talos with a strong cup of coffee or tea. They also make a wonderful appetizer with a glass of dry cider or a light red wine. For a heartier breakfast, add a side of scrambled eggs.
Common Mistakes
Over-kneading the dough can make the talos tough; knead just until smooth. Not rolling the talos thin enough will result in a dense, chewy texture. Overcooking the talos will make them dry and brittle; cook until just golden and slightly puffed. Using the wrong type of corn flour will yield a different texture.
Frequently Asked Questions
What is quince paste?
Quince paste, or membrillo, is a sweet, firm jelly made from the fruit of the quince tree. It has a floral, slightly tart flavor that pairs wonderfully with cheese.
Can I use a tortilla press for the talos?
Absolutely! A tortilla press will make quick work of flattening the talos evenly. Just be sure to use parchment paper to prevent sticking.
MORE TO KNOW
The key to perfect talos is achieving the right dough consistency. It should be soft and pliable, not sticky or crumbly. If your dough is too dry, it will crack when rolled; too wet, and it will be difficult to handle. Adjust water or flour in small increments until it feels just right. The thinness of the talo also contributes to its quick cooking time and pleasant texture.
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