Tlacoyos

Ingredients

• 225 g (½ lb / 1 cup) prepared corn tortilla masa, not too damp
• 2 tablespoons softened lard
• 1 teaspoon sea salt, or to taste
• 1 cup dried black, white, or fava beans — cooked and mashed or refried
• Lard, as needed, for greasing the comal or frying
• 1¼ cups salsa de tomate verde, cocida
• 6 tablespoons white onion, finely chopped
• 6 tablespoons queso añejo, grated

Method

1. 1
   Combine the masa, softened lard, and salt. Work into a smooth, uniform dough.
2. 2
   Divide into 12 equal portions and roll each into a cylinder.
3. 3
   Press each cylinder into an oval shape. Lay a portion of mashed beans along the center.
4. 4
   Fold the dough up and over the filling from both sides, pinching firmly to seal. Press gently into a flat oval — do not rupture the seal.
5. 5
   Heat a comal over medium heat (approximately 160–175°C / 320–350°F) and grease well with lard. Alternatively, heat lard in a heavy pan for shallow frying.
6. 6
   Cook tlacoyos, turning once, until cooked through and spotted with color on both sides.
7. 7
   Top immediately with salsa de tomate verde, chopped white onion, and grated queso añejo. Serve hot.