Tlacoyos
Serves 4
Submited by Sophia Martinez
About the Recipe
My family and I went on a trip to Hidalgo. On the way home we stopped at a restaurant because we were hungry. The restaurant was in a little market. During this trip it was the first time I tried them and really liked them. They became my favorite meal. I told my dad, and he showed me how to make the recipe. Now we make it together.
Ingredients
- 1½ cups masa harina (flour)
- 1½ teaspoons kosher salt
- 7 teaspoons lard or vegetable shortening
- 1 15 ounce can black beans, drained and rinsed
- Salsa (optional, preferred brand)
- 1 small yellow onion, peeled
- 1 cup herbed queso fresco
- 1 cup fresh cilantro, chopped
Directions
- In a bowl combine the masa harina, salt, and 3 teaspoons of lard and mix thoroughly. If the consistency is dry, add more lard. The dough should feel soft and fluffy. After mixing the dough let it rest for 5 minutes.
- While dough is resting drain the can of beans and rinse them. Place them in a pot, mash beans and cook on low heat. If the beans are too dry after mashing, add 1 tablespoon of water and 1 tablespoon of lard.
- Once dough is ready, separate into 6 portions and roll each into a ball. Roll out each ball and flatten into a circle. Put 1 tablespoon of beans in the center. Fold the circle to seal the edges, shaping it into a half circle. To form a Tlacoyo, hold the dough shape in your hands, gently flatten and shape the ends into a point.
- Heat a comal griddle on medium heat. Once hot, place Tlacoyos on the griddle. Cook each side for approximately 2 to 3 minutes. Place finished Tlacoyos on a plate and add toppings of choice such as salsa, chopped onions, queso fresco, and chopped cilantro.