1cuprefried black beansyou want the beans to be thick like a paste
oil for frying
For Salsa de Nopalitos
1large jar of nopalitosdrained, rinsed and chopped small
2large roma tomatoesdiced
2serranos or 1 large jalapeñodiced
1/2cupred oniondiced
2clovesgarlicminced
1/4 to 1/3cupcilantrochopped
Juice of 1 lime
2tablespoonsolive oil
Pinchof Mexican oregano
Salt and pepper to taste
Instructions
Directions
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.
For salsa, in a large bowl, combine all of the ingredients. Stir well to combine, taste for salt and set aside.
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.
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.
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.