Tlacoyos de Frijol

Ingredients

• 2 cups masa harina
• 1/2 tsp salt
• 1 1/2 cups hot water
• 1 1/2 cups cooked black beans, drained
• 1/4 cup bean cooking liquid or water
• 1/4 small onion, chopped
• 1 clove garlic
• 2 tbsp vegetable oil, plus more for the griddle
• 1 cup diced cooked nopales (cactus paddles)
• 1/2 cup crumbled queso fresco
• 1/2 cup salsa verde
• 2 tbsp Mexican crema

Before you cook

• Mix the masa harina and salt with the hot water in a bowl until a soft dough forms.
• Cover the dough and let it rest for 10 minutes.
• Blend the black beans, bean liquid, onion and garlic together until mostly smooth.

Steps

1. Heat the 2 tablespoons of oil in a small pan over medium heat.
2. Pour in the blended bean mixture and cook, stirring, for 6 to 8 minutes until thick enough to hold its shape.
3. Season the bean filling with salt and let it cool slightly.
4. Divide the masa dough into 8 equal balls.
5. Flatten each ball in your palm into an oval disc about 1cm thick.
6. Spoon a tablespoon of the bean filling into the center of each disc.
7. Fold the masa up and over the filling, pinching the edges closed to seal it inside.
8. Shape the sealed dough into a flat oval canoe shape, about 12cm long and tapered at both ends.
9. Heat a dry griddle or heavy skillet over medium heat and lightly oil the surface.
10. Cook each tlacoyo for 4 to 5 minutes per side until lightly charred in spots and firm.
11. Top each hot tlacoyo with diced nopales, crumbled queso fresco, salsa verde and a drizzle of crema.
12. Serve immediately while still warm from the griddle.