Tlacoyos De Frijol (Black Bean Tlacoyos)
Make these Tlacoyos and enjoy all of the classic Mexican flavors you like! It's like an extra-thick corn tortilla with a filling then topped with salsa or anything you like. So good!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cup masa harina
- 1 ½ cup hot water
- ½ teaspoon table salt
- 15 ounces cooked Nopalitos or 15 oz store bought jar (diced into small cubes)
- ¼ cup diced white or yellow onion.
- 1 large roma tomato (diced into small cubes)
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
- ½ cup refried black beans OR pinto beans
- Cactus Salsa
- Avocado, lettuce, radishes (optional)
- crumbled queso fresco and Mexican crema (optional)
Instructions
- 1
Make the Masa Dough
- 2
In a large bowl, whisk together the masa harina and salt. Stir in water a little bit at the time to thoroughly combine. Knead dough just until it comes together into a smooth ball, about 2 minutes.
- 3
Keep the dough in the bowl and cover with a towel. Let rest for 15 minutes.
- 4
Form The Tlacoyo
- 5
Fill a shallow dish with water to keep handy when working with the masa.
- 6
Make a masa ball (about 60 grams) the size of very large golf ball and with your wet fingertips, press a deep indent into the ball, then work it into a thick tortilla (about ¼ inch-thick).
- 7
Place about 1 to 2 tablespoons of beans into the middle area. Using moist fingers, carefully bring edges of dough together, enclose filling, and press to seal. Roll the ball in your hands until smooth.
- 8
Carefully and very lightly press the Tlacoyo with your hands flipping it side to side, until they form into a football shape. About ¼ inch-thick. If edges crack, smooth them with a wet finger tip. Place Tlacoyo on a plate and set aside.
- 9
Repeat procedure with remaining dough and filling.
- 10
Cook The Tlacoyo
- 11
Heat a comal, large cast-iron skillet or griddle over medium-high heat. Once it becomes very hot, lower the heat to medium.
- 12
Cook the Tlacoyos in batches (how many fit in the comal): Cook for one minute then flip them. Cook for 2.5 minutes. Then flip them again and cook for another 1.5 minutes.
- 13
Place them on a plate lined with a kitchen towel and cover with same towel to keep them warm and not dry out.
- 14
Make the Nopalitos Salsa
- 15
Mix the nopalitos, onions, tomato, cilantro and season with salt & pepper to taste.
- 16
Serve
- 17
Serve the Tlacoyos warm by layering with the nopalitos salsa and the toppings of your choice.