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Tlacoyos

Course antojito, Appetizer
Cuisine Mexican
Keyword Tlacoyos
Servings 6 Servings

Ingredients

Ingredients

  • 1 1/2 cups masa harina
  • 1/2 teaspoon salt
  • 2 teaspoons chile ancho powder optional
  • 1 1/4 cups hot water
  • 1 1/2 tablespoons annatto oil or olive oil optional

You will also need

  • 1 cup refried black beans you want the beans to be thick like a paste
  • oil for frying

For Salsa de Nopalitos

  • 1 large jar of nopalitos drained, rinsed and chopped small
  • 2 large roma tomatoes diced
  • 2 serranos or 1 large jalape├▒o diced
  • 1/2 cup red onion diced
  • 2 cloves garlic minced
  • 1/4 to 1/3 cup cilantro chopped
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Pinch of Mexican oregano
  • Salt and pepper to taste

Instructions

Directions

  1. In a bowl, combine the dry ingredients for the masa. Mix the oil in with the hot water. Gradually mix the water/oil into the dry ingredients until masa dough forms. It should be slightly tacky, but not sticky. Roll masa into a log form and score it with a knife into 12 equal portions. Slice and divide masa dough into 12 equal balls.  Roll and flatten slightly. Place on wax paper lined plate. Cover with plastic and set aside.
  2. For salsa, in a large bowl, combine all of the ingredients. Stir well to combine, taste for salt and set aside.
  3. Preheat a large comal or griddle to medium heat for 5 to 6 minutes. Using the palms of your hands, take one masa ball and flatten into a 2 1/2 inch disk. Add 1 full tablespoon of black beans to the center. Fold together like a taco to seal.
  4. Gently start to roll and flatten in your hands, seam side down. Do not squeeze or push to hard or the beans will come out. You want to shape and flatten to resemble a long, flat football. Place flattened tlacoyos on hot surface. Cook for 2 to 3 minutes per side or until you get some browning. Drizzle a little oil over tlacoyos, they will begin to crisp and fry. Turn as needed. Serve right away. Garnish with salsa. 

Recipe Notes

Tlacoyos can be prepared ahead of time and cooked on the comal as instructed with no oil. When ready to serve, flash fry in some preheated shallow oil.