Tlacoyos de Frijol

Ingredients

• 500 g (4 cups)masa harina — mixed with 3 cups warm water into a soft dough
• 2 cupsrefried black beans — thick and cold
• 2 cupsnopales — diced and cooked, to pile on top
• 200 g (7 oz)queso fresco — crumbled
• 1/2white onion — finely chopped
• 1 handfulfresh cilantro — chopped
• 1 cupsalsa verde
• 2 tbspneutral oil — for the comal
• 1 tspfine salt

Method

1. In a large mixing bowl, combine 500 g (4 cups) masa harina with 1 tsp fine salt. Gradually add warm water, a little at a time, kneading the mixture with your hands until the dough is soft and smooth, similar in texture to playdough. This process usually requires about 2 to 2.5 cups of water, but adjust as needed to achieve the right consistency.
2. Divide the dough into 12 equal portions, rolling each into a ball. Flatten each ball between your palms to form an oval shape about 1/4 inch thick. Use your fingers to gently press a slight border or create a shallow pocket in the center of each oval, which will help hold the fillings.
3. Preheat a comal or a large non-stick skillet over medium-high heat. If you prefer to fry, pour 2 tbsp neutral oil into the skillet, ensuring it covers the bottom in a thin layer. Once the comal or oil is hot, place the shaped masa ovals onto the surface. Cook for about 3-4 minutes on each side, or until the surface is speckled with brown spots and the dough is set but still pliable.
4. While the tlacoyos are still hot, spread about 2 tablespoons of refried black beans onto each one, pressing gently so the beans adhere to the masa. Crumble 200 g (7 oz) of queso fresco over the beans, ensuring each tlacoyo gets an even amount.
5. Top each tlacoyo with a spoonful of salsa verde, allowing it to spread slightly over the cheese and beans. This will add a fresh, tangy flavor that complements the richness of the beans and cheese.
6. Prepare the nopales by slicing them into thin strips if not already done. In a separate pan, heat a little oil over medium heat and sauté the nopales until they are tender and their color changes to a darker green, about 5-7 minutes. Add these atop the tlacoyos for a slight tang and texture contrast.
7. Finish each tlacoyo with thinly sliced 1/2 white onion and a handful of fresh cilantro leaves. Serve immediately while the tlacoyos are warm, allowing the flavors to meld and the cheese to soften slightly.