Tlacoyos de Frijol

Tlacoyos are a Prehispanic Mexican dish that consists of a corn thick tortilla filled with mashed black beans, cooked on a comal, and served with different toppings.

📝 Ingredients

• 3 1/2 cup masa harina
• lukewarm water (as needed)
• salt
• lettuce (chopped)
• queso fresco (or your favorite cheese)
• 1 1/2 cup cooked black beans
• 1 Tbsp lard (or oil)
• 2 large tomatoes
• 3-4 arbol chilies
• 2 small guajillo chilies
• 1/2 medium onion
• 1 garlic clove
• salt
• 3 small tomatoes (diced)
• 1 medium onion (chopped)
• 2 serrano chilies (chopped)
• cilantro (chopped)
• 1 lime (juice)
• salt

👨‍🍳 Instructions

1. 1--- Make pico de gallo: ---
2. 2Place all ingredients in a bowl. Add lemon juice and season with salt.
3. 3Mix for 1 minute to combine all ingredients, adjust salt to taste, and cover the bowl. Set aside until needed.
4. 4--- Make the beans: ---
5. 5Heat lard or oil in a small pan over medium heat, add the beans and mash until pureed.
6. 6Cook stirring for 2-3. Cover and set aside until needed.
7. 7--- Make the dough: ---
8. 8Place masa harina and salt in a mixing bowl. Add water while combining everything together until you will have a smooth dough.
9. 9Knead until you will have a moist and easy-to-handle dough that doesn’t crumble in your hands and has a smooth texture.
10. 10Divide the dough into 10 portions.
11. 11--- Make the tlacoyos: ---
12. 12Take a portion of the dough and make a ball. Roll it into a thick disc with your hands working it back and forth (check the video).
13. 13Carefully, spread some mashed black beans in the center.
14. 14Close by folding the sides towards the the middle to make some sort of empanada. Then pinch the edges to form the pointed tips.
15. 15Give it the elongated shape typical of the tlacoyos while flattening with your hand carefully.
16. 16Repeat the steps with all the dough portions and place the raw tlacoyos on a plate lined with cling film to prevent them from sticking.
17. 17--- Cook ---
18. 18Heat a griddle or comal over medium-high heat. Place 2 or 3 tlacoyos and cook for two minutes. Flip and cook the other side for about 3 minutes.
19. 19Once fully cooked, wrap the tlacoyos between a clean kitchen towel to keep them warm.
20. 20--- Serve ---
21. 21Place the tlacoyos on a serving platter, top with lettuce and pico de gallo.
22. 22Drizzle with the spicy salsa and finish with cheese on top.