Tlacoyos

Ingredients

• 250g Masa Harina
• 250ml Warm Water
• 0.5 TL Salt
• 200g Cooked Black Beans
• 1 EL Vegetable Oil
• 0.5 Small Onion, minced
• 1 Garlic Clove, minced
• 100g Cooked and Diced Nopales (Cactus)
• 50g Queso Fresco, crumbled
• Optional Salsa Roja for serving

Instructions

1. In a large bowl, combine the Masa Harina with salt. Gradually add warm water and knead to form a smooth dough. Let the dough rest for 15 minutes.
2. For the filling, heat vegetable oil in a pan over medium heat. Sauté the minced onion and garlic until fragrant. Add the cooked black beans and lightly mash them. Stir in the diced nopales and set aside.
3. Divide the masa dough into 8 equal portions. Form each portion into a ball and flatten it with your hands into a thick disc. Place a tablespoon of the bean and nopales filling in the center of each disc.
4. Carefully fold the dough around the filling and press to form an oval shape, ensuring the filling is completely enclosed.
5. Preheat a comal or cast-iron skillet over medium heat. Cook the tlacoyos for 4-6 minutes per side, until golden brown and slightly puffed. The heat should not be too high to allow the tlacoyos to cook through evenly.
6. Serve the cooked tlacoyos immediately, sprinkled with crumbled Queso Fresco and optionally with Salsa Roja.

Nutrition