Tlacoyo with Black Bean Filling

Ingredients

• 2 cups (240g) masa harina (cornmeal) 2 cups (240g) masa harina (cornmeal)
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking
• Fresh salsa, for topping Fresh salsa, for topping
• Crumbled queso fresco or feta cheese, for topping Crumbled queso fresco or feta cheese, for topping
• Crema or sour cream, for topping Crema or sour cream, for topping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 10g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the masa harina and warm water. Mix until a soft dough forms. Let it rest for 10 minutes.
2. 2.
   In a separate bowl, mash the cooked black beans until smooth. Add the chopped onion, minced garlic, ground cumin, dried oregano, and salt. Mix well to combine.
3. 3.
   Divide the masa dough into 8 equal portions. Take one portion and shape it into a small oval. Place a spoonful of the black bean filling in the center and fold the dough over to enclose the filling. Gently press and shape it into a flat oval.
4. 4.
   Heat a griddle or non-stick skillet over medium heat. Brush the surface with vegetable oil. Cook the tlacoyos for about 3-4 minutes on each side, until golden brown and crispy.
5. 5.
   Serve the tlacoyos hot, topped with fresh salsa, crumbled cheese, and a drizzle of crema.

Treat your ingredients with care...

• Masa harina — Make sure to use masa harina specifically made for tortillas or tlacoyos, as regular cornmeal will not yield the same results.
• Black beans — If using canned black beans, rinse them thoroughly before mashing to remove excess sodium.

Tips & Tricks

• For added flavor, you can sauté the chopped onion and minced garlic before adding them to the black bean filling.
• Experiment with different toppings such as pickled jalapeños, chopped cilantro, or sliced avocado.
• If you prefer a spicier tlacoyo, add a pinch of cayenne pepper or a few dashes of hot sauce to the black bean filling.
• To save time, you can use store-bought salsa instead of making your own.
• Leftover tlacoyos can be refrigerated and reheated in a skillet or oven.

Serving advice

Serve the tlacoyos as a main dish accompanied by a fresh salad or Mexican rice. They can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the tlacoyos on a platter and drizzle the toppings in an artistic manner. Garnish with a sprig of fresh cilantro for an added touch of color.